Fresh Pasta with Goat Cheese and Herbs

Servings 6 servings


  • 3 large tomatoes seeded and chopped
  • 1/2 cup chopped fresh basil
  • 1/2 cup chopped fresh parsley
  • sea salt and freshly ground black pepper to taste
  • 3 cloves garlic minced
  • 4 tablespoons olive oil
  • 6 ounces goat cheese crumbled
  • 2 tablespoons heavy cream
  • 1 pound fettuccine
  • 1/2 cup grated Parmigiano-Reggiano cheese


  • In a medium bowl, combine first 8 ingredients (tomatoes through cream); blend well.
  • In a large saucepan, cook pasta until al dente (see package instructions for timing); drain and add to tomato mixture.
  • Top with freshly grated Parmigiano-Reggiano cheese and serve.


SERVING SUGGESTION: A big salad of mixed baby greens, sliced red onion and avocado, tossed with red wine vinaigrette. Add some garlic toast.
VEGETARIAN: No changes necessary.
KOSHER: No changes necessary.
GLUTEN FREE: Use gluten free pasta or julienned/thinly sliced zucchini. NUTRITION: Per Serving: 568 Calories; 25g Fat; 23g Protein; 65g Carbohydrate; 5g Dietary Fiber; 42mg Cholesterol; 270mg Sodium. Exchanges: 4 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat. Points: 15
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