1 rating

Spaghetti with Tomatoes and Goat Cheese

You can never go wrong with a big plate of pasta

Crumbled fresh goat cheese makes the pasta super creamy without weighing it down. Toss with cherry tomatoes and balsamic vinegar for a light and summery pasta dish.

Ready in
25 m
5 m
(prepare time)
20 m
(cook time)
Calories Per Serving


  • 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


Step 1: In a medium pot, cook 1 pound of spaghetti according to package directions.

Step 2: Meanwhile, in a medium saucepan combine 4 cups cherry tomatoes, juice of 1 lemon, 1 tablespoon balsamic vinegar, and a handful of basil. Season with salt and pepper, to taste. Cook uncovered on medium heat for 10 minutes.

Step 3: When the pasta is finished, strain and pour into a large mixing bowl.

Step 4: Add the goat cheese and stir well until the goat cheese has melted and coated the pasta.

Step 5: Add tomato mixture and combine.