Tomato, Herb and Goat Cheese Capellini

Tomato, Herb and Goat Cheese Capellini

Tomato, Herb and Goat Cheese Capellini


4 Tbsp reduced-sodium chicken broth, divided
1 Tbsp minced garlic
3 cup(s) fresh cherry tomato(es), quartered
1/2 pound(s) uncooked capellini, or spaghetti, cooked in salted water, kept warm
1/2 cup(s) semisoft goat cheese, or feta, crumbled
1/4 cup(s) basil, fresh, minced or slivered
1/4 cup(s) fresh parsley, minced or slivered
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste


  • Heat 1 tablespoon of broth in a large nonstick skillet over medium-high heat. Add garlic and sauté until lightly browned, about 1 minute. Add tomatoes and cook, stirring a few times, until just soft, about 1 minute. Add remaining broth and heat through.
  • Place cooked pasta in a large bowl and add tomato mixture; toss to combine. Add cheese and herbs; toss to combine. Season to taste with salt and pepper. Serve hot or at room temperature. Yields about 1 cup per serving.

All posted nutrition information is approximate and has been calculated using the nutrition calculator on Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.

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