Tomato, Herb and Goat Cheese Capellini
- Total Time
This light, refreshing meal is bursting with the season’s finest flavors: juicy tomatoes and fresh, aromatic herbs.
reduced-sodium chicken broth4 Tbsp, divided
minced garlic1 Tbsp
fresh cherry tomato(es)3 cup(s), quartered
uncooked capellini½ pound(s), or spaghetti, cooked in salted water, kept warm
semisoft goat cheese½ cup(s), or feta, crumbled
basil¼ cup(s), fresh, minced or slivered
fresh parsley¼ cup(s), minced or slivered
table salt⅛ tsp, or to taste
black pepper⅛ tsp, or to taste
- 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.
- 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.