Roasted Tomato and Goat Cheese Pasta
Looking for a meal that is healthy, but also tastes like a gourmet restaurant? This Roasted Tomato and Goat Cheese Pasta is delicious and nutritious.
Servings: 4
Calories: 304kcal
Ingredients
- 1 pint cherry tomatoes
- 2 tablespoons olive oil divided
- 2 garlic cloves minced & divided
- 1 teaspoon fresh thyme minced
- 8 ounces angel hair pasta
- 4 tablespoons butter
- 1 lemon juiced
- ½ teaspoon red pepper flakes
- 2 ounces cold goat cheese crumbled
- Fresh basil for garnish
Instructions
- Preheat the oven to 400F and line a rimmed baking sheet with parchment paper or aluminum foil.
- Add the tomatoes, 1 tablespoon olive oil, 1 minced garlic clove, and minced thyme to the baking sheet. Season with salt and pepper to taste. Toss to combine.
- Bake the tomatoes for 15-18 minutes, or just until they begin to burst.
- While the tomatoes roast, cook the pasta to al dente in salted boiling water according to the time on the package. When the pasta is al dente, remove ? cup of the starchy pasta water and then drain the remaining water and set the pasta aside.
- In a large skillet set over medium heat, add the remaining tablespoon of olive oil and the remaining minced clove of garlic. Cook for 1-2 minutes, or just until the garlic is fragrant.
- Add the butter, lemon juice, and red pepper flakes. Once the butter has melted, add the reserved pasta water and stir to combine. Cook for 2-3 minutes, or until the sauce has thickened slightly.
- Add the pasta to the sauce and toss to combine. Season with salt and pepper to taste.
- Add the tomatoes on top of the pasta and crumble over the goat cheese. Garnish with fresh basil and enjoy.
- Store any leftover pasta in an airtight container in the fridge for up to three days.
Notes
I’m using cherry tomatoes but grape tomatoes or small vine tomatoes would also work.
Olive oil helps the tomatoes and garlic cook without burning– feel free to use your favorite cooking oil.
Garlic pairs deliciously with goat cheese and tomatoes– I highly recommend using fresh garlic.
Just like fresh garlic, fresh thyme really makes a difference in this recipe. If you don’t have thyme, feel free to leave it out.
I like angel hair pasta in this recipe because it’s small and light– heavier pastas aren’t a good match for light lemon sauces.
Butter adds richness and delicious flavor to the sauce.
Lemon adds acidity and freshness to the sauce– I highly recommend fresh lemon juice! One lemon should yield about 2 tablespoons of juice.
Red pepper flakes add a bit of spice but they are completely optional. Feel free to add as much or as little as you like.
I’m using a plain chevre cheese but an herbed goat cheese would also work!
Fresh basil for garnish is optional but it pairs so well with tomatoes and goat cheese. A little fresh thyme on top would also be delicious.
Nutrition
Serving: 1g | Calories: 304kcal | Carbohydrates: 22g | Protein: 7g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Cholesterol: 37mg | Sodium: 163mg | Fiber: 2g | Sugar: 3g