What’s Cooking Wednesday – Pasta with Herbed Goat Cheese and Cherry Tomatoes

• 12 ozs uncooked pasta (we prefer spaghetti or bow tie pasta)
• 1 Tbsp. olive oil
• 1 ½ tsp minced garlic
• 2 cups grape or cherry tomatoes, halved
• 2/3 cup fat-free, less-sodium chicken broth
• 4 ozs garlic-and-herb-flavored goat cheese, cut into cubes
• 1/3 cup chopped fresh basil
• 1/4 tsp. salt or to taste
• 1/2 tsp. black pepper 

Cook the pasta according to package directions, omitting the salt and fat.

While the pasta cooks, heat the oil in a large nonstick skillet over medium-high heat. Add the garlic and sauté 30 seconds. Add the tomatoes and cook 2 minutes more, stirring frequently. Add the chicken broth and cook 1 minute.

Drain the pasta well and place in a large serving bowl. Add the goat cheese, basil, salt and pepper to the pasta; stir until well-blended.

Add the tomato mixture to the pasta mixture; toss gently to combine and serve.

Makes 4 servings.

Recipe Notes: I don’t even measure for this recipe anymore. It’s pretty forgiving if you have a little more or a little less of something. I have also added chicken and/or mushrooms to this on occasion. I also often use leftovers as a side dish for dinner the next night. It is quite yummy!

Don’t forget to go see Shan and see what else is cooking this Wednesday!