Tomato, Herb and Goat Cheese Capellini

7
Total Time
25 min
Prep
18 min
Cook
7 min
Serves
6
Difficulty
Easy
This light, refreshing meal is bursting with the season’s finest flavors: juicy tomatoes and fresh, aromatic herbs.

Ingredients

reduced-sodium chicken broth

4 Tbsp, divided

minced garlic

1 Tbsp

fresh cherry tomato(es)

3 cup(s), quartered

uncooked capellini

½ pound(s), or spaghetti, cooked in salted water, kept warm

semisoft goat cheese

½ cup(s), or feta, crumbled

basil

¼ cup(s), fresh, minced or slivered

fresh parsley

¼ cup(s), minced or slivered

table salt

tsp, or to taste

black pepper

tsp, or to taste

Instructions

  1. Heat 1 tablespoon of broth in a large nonstick skillet over medium-high heat. Add garlic and sauté until lightly browned, about 1 minute. Add tomatoes and cook, stirring a few times, until just soft, about 1 minute. Add remaining broth and heat through.
  2. Place cooked pasta in a large bowl and add tomato mixture; toss to combine. Add cheese and herbs; toss to combine. Season to taste with salt and pepper. Serve hot or at room temperature. Yields about 1 cup per serving.

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