Pasta with Roma Tomatoes, Goat Cheese and Basil
Author: Maryann Ridini Spencer
Serves: 4
- Fusilli Pasta (serving for 4)
- 6 Roma tomatoes, diced
- 1 small goat cheese log (2.5-3 ounces)
- ¼ c. onion (diced)
- 3-5 garlic cloves (diced)
- ΒΌ c. fresh basil (chopped)
- 1 T. olive oil
- ½ c. shaved Parmesan cheese
- garlic salt and pepper to taste
- On the stovetop, boil pasta following the directions on the packaging.
- While pasta is cooking, on a skillet on the stovetop, drizzle olive oil in the pan.
- In the skillet, add in onions, garlic and tomatoes. Cook until onions and garlic are slightly brown and tomatoes are a bit soft.
- Add in goat cheese to the tomato, garlic and onion mixture. Stir until goat cheese melts.
- When pasta is done, drain and set aside in a large bowl.
- In the bowl with the pasta , add in goat cheese, onion and tomatoe mixture. Stir.
- Add in garlic salt and pepper to taste.
- Top with shaved Parmesan cheese
- Serve hot.
Recipe by at https://maryannridinispencer.com/santa-chicken-scallopini/
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