Fast And Fresh Summer Pasta
Start to finish: 20 minutes
Salt for the pasta water, plus Kosher salt and freshly ground black pepper, to taste
3 cups chopped fresh tomatoes (about 1-inch pieces)
1 teaspoon grated lemon zest
1 tablespoon extra-virgin olive oil
5 ounces fresh goat cheese, crumbled
8 ounces whole-wheat penne or fusilli pasta
1 cup mixed chopped fresh herbs (such as parsley, basil, oregano, mint, dill, chives, cilantro and tarragon)
Bring a large pot of salted water to a boil.
Meanwhile, in a large serving bowl toss the tomatoes with a few hefty pinches of salt and some black pepper. Let stand for 10 minutes, then add the lemon zest, oil and goat cheese and toss well.
Add the pasta to the boiling water, stir and cook according to package instructions until just al dente. Drain the pasta (it's fine to have some water still clinging to the pasta), then add it to the bowl. Toss until the cheese is melted. Taste and season with salt and pepper. Divide the pasta among 4 serving bowls, then sprinkle each portion with some of the herbs. Serve immediately.
Makes 4 servings.
Nutrition information per serving: 360 calories (110 calories from fat), 12 grams fat (6 grams saturated), 15 milligrams cholesterol, 17 grams protein, 51 grams carbohydrates, 7 grams dietary fiber, 390 milligrams sodium
Chef Sara Moulton
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