Pasta with Tomatoes and Goat Cheese

Pasta with Tomatoes and Goat Cheese
Pasta with Tomatoes and Goat Cheese
The goat cheese, when tossed with the hot pasta, melts and becomes a creamy sauce. We've learned that it's a good idea to taste your goat cheese before using it (or before buying it, if possible — one of the soft goat cheeses we tried seemed a bit too strong for this dish).
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 to 6 servings
Cheese Dairy Herb Olive Pasta Tomato Vegetable Vegetarian Dinner Lunch Goat Cheese Basil Summer Noodle Boil Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
  • Carbohydrate 65 g(22%)
  • Cholesterol 12 mg(4%)
  • Fat 8 g(13%)
  • Fiber 5 g(22%)
  • Protein 17 g(33%)
  • Saturated Fat 4 g(21%)
  • Sodium 232 mg(10%)
  • Calories 403

Preparation Cook pasta in a 6-quart pot of boiling salted water until just tender, then drain. While pasta is cooking, toss tomatoes with salt to taste in a bowl and let juices exude. Toss hot pasta with goat cheese in a large bowl until cheese is melted and coats pasta. Add tomatoes with juices, olives, basil, and salt and pepper to taste and toss to combine. Cooks' Note•To prevent basil leaves from discoloring, don't tear them until just before pasta is done. •For an especially vibrant presentation, use cherry tomatoes in a variety of shapes and colors.

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