Spaghetti with Tomatoes and Goat Cheese

Spaghetti with Tomatoes and Goat Cheese
Contributor
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This dish is made super creamy with fresh goat cheese, which pairs perfectly with fresh tomatoes for a light and summery pasta dish.

5
Servings
917
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Pound spaghetti
  • 4 Cups cherry tomatoes, halved
  • Juice of one lemon
  • 1 Tablespoon balsamic vinegar
  • 4 Ounces goat cheese, chopped into small pieces
  • Handful fresh basil, chopped
  • Salt and pepper

Directions

In a medium pot, cook pasta according to package directions.

Meanwhile, in a medium saucepan combine tomatoes, lemon juice, vinegar, and basil. Season with salt and pepper. Cook uncovered on medium heat for 10 minutes. When the pasta is finished, strain and pour into a large mixing bowl. Add the goat cheese and stir well until the goat cheese has melted and coated the pasta. Add tomato mixture and combine.

Nutritional Facts

Total Fat
43g
61%
Sugar
25g
28%
Saturated Fat
8g
33%
Cholesterol
24mg
8%
Carbohydrate, by difference
115g
88%
Protein
28g
61%
Vitamin A, RAE
109µg
16%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
335mg
34%
Choline, total
3mg
1%
Fiber, total dietary
13g
52%
Folate, total
1µg
0%
Iron, Fe
7mg
39%
Magnesium, Mg
12mg
4%
Niacin
1mg
7%
Phosphorus, P
164mg
23%
Selenium, Se
1µg
2%
Sodium, Na
331mg
22%
Water
9g
0%

Spaghetti Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Spaghetti Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Spaghetti Wine Pairing

Cabernet sauvignon, cabernet franc, merlot, malbec, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, primitivo, sangiovese, or carménère with meat- or tomato-based sauces; grenache or chardonnay with cream-based sauces; pinot gris/grigio, albariño, or other fresh white wines (for instance, soave, Italian sauvignon, or grillo) with seafood pasta; nebbiolo, dolcetto, or barbera with most non-seafood pasta.