Tomato, Herb and Goat Cheese Capellini

Prep Time
18 min
Cook Time
7 min
Recipe Details
  • 4 Tbsp reduced-sodium chicken broth, divided
  • 1 Tbsp minced garlic
  • 3 cup(s) fresh cherry tomato(es), quartered
  • 1/2 pound(s) uncooked capellini, or spaghetti, cooked in salted water, kept warm
  • 1/2 cup(s) semisoft goat cheese, or feta, crumbled
  • 1/4 cup(s) basil, fresh, minced or slivered
  • 1/4 cup(s) fresh parsley, minced or slivered
  • 1/8 tsp table salt, or to taste
  • 1/8 tsp black pepper, or to taste
  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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