Wednesday, December 12, 2007

Tomato and Goat Cheese Pasta

Rachael Ray created an empire on 30-minute meals. I am bitter about her success (to say the least) and posted about my feelings at least once - cleverly titled "Damn that Rachael Ray!" Tee-hee. Dinner doesn't have to be made in 30 minutes, it can be made in 15 with time leftover to make yourself a beautiful cocktail!


1 lb Dried Pasta, shape of your choice
Container of Cherry Tomatoes
1 small block of Goat Cheese, crumbled
1 bunch of fresh Parsley, roughly chopped
2 tbsp Extra Virgin Olive Oil
salt and pepper, to taste

Cook pasta in boiling water. Once drained, add tomatoes, crumbled goat cheese, parsley, salt and pepper and olive oil and toss to combine. Serve!

The heat from the pasta will soften the tomatoes and melt the cheese. It's simply fabulous. If you don't care for goat cheese, make a substitute of either fresh mozzarella cheese or a crumbled feta.


Patricia Scarpin said...

Simple and delicious.

Mo said...

I'm making a version of this tonite, using feta cheese, and adding artichoke hearts - yum!!

Dara said...

I made this tonight with feta cheese. It is delicious!