Pasta with Goat Cheese and Tomatoes
Pasta with goat cheese and tomatoes is a light, weeknight pasta with tangy goat cheese, sweet tomatoes, and toasted pine nuts. It's an easy, flavor-balanced dish that comes together in just 35 minutes.
Servings: 4 servings
Ingredients
- 3 tablespoons olive oil divided
- 1/4 cup pine (pignoli) nuts
- 3/4 cup onion chopped
- 3 cloves garlic minced
- 1/4 cup low-sodium chicken broth
- 1-1/2 pints grape or cherry tomatoes halved
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper
- 12 ounces pasta rotini, penne, cavatappi
- 1/4 cup fresh parsley chopped
- 4 ounces goat cheese crumbled (about 1 cup)
Instructions
- Bring a large pot of salted water to a boil for the pasta.
- Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the pine nuts and cook, stirring constantly, until lightly golden, 2 to 3 minutes. Transfer to a small bowl and set aside (watch closely - they can burn quickly).
- Add the remaining 2 tablespoons of olive oil to the skillet. Add the onion and sauté until softened and lightly golden, 4 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
- Add the chicken broth and tomatoes. Cook just until the tomatoes begin to soften and release some juices, about 2 minutes. Stir in the balsamic vinegar and season to taste with salt and pepper. Remove from the heat and cover to keep warm.
- Cook the pasta according to package directions until al dente. Reserve about 1/4 cup of the pasta water, then drain.
- Add the drained pasta to the tomato mixture and toss to combine. If needed, add a splash of the reserved pasta water to loosen the sauce.
- Stir in the parsley and toasted pine nuts. Let the pasta cool for 1 to 2 minutes, then add the goat cheese and toss gently so it softens slightly without fully melting. Taste and adjust seasoning as needed before serving.
Nutrition
Calories: 573 | Total Fat: 24g | Cholesterol: 13mg | Sodium: 122mg | Carbohydrates: 72g | Fiber: 4g | Sugar: 6g | Protein: 19g