Pasta with Tomatoes and Goat Cheese

This meal was delicious. Simple and easy, yet not boring old pasta (for the record, I NEVER find pasta boring, but I believe some people, somewhere, might). I used cavatappi instead of angel hair or spaghetti and it worked out very nice. The picture isn’t great, but you get the idea.

Pasta with Tomatoes & Goat Cheese




  • 12 ounces uncooked pasta (I used a pound)
  • 6 tablespoons (3 ounces) garlic and herb-flavored goat cheese (I used a 4 oz package)
  • 1/3 cup chopped fresh basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons bottled minced garlic
  • 2 cups grape tomatoes, halved (about 1 pint)
  • 2/3 cup fat-free, less-sodium chicken broth (I used vegetable broth to keep it vegetarian)


Cook pasta according to package directions, omitting salt and fat. Drain; place in a large bowl. Add goat cheese, basil, salt, and pepper to pasta; stir until well blended.

While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomatoes; cook 2 minutes, stirring frequently. Add broth; cook 1 minute. Add tomato mixture to pasta mixture; toss gently to combine.

Source: Cooking Light July 2002


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