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