Tomato Herb And Goat Cheese Capellini Recipes

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TOMATO, HERB AND GOAT CHEESE CAPELLINI



Tomato, Herb and Goat Cheese Capellini image

This light, refreshing meal is bursting with the season's finest flavors: juicy tomatoes and fresh, aromatic herbs.

Categories     Lunch

Time 25m

Yield 6 servings

Number Of Ingredients 9

4 Tbsp Reduced-sodium chicken broth divided
1 Tbsp Minced garlic
3 cup(s) Fresh cherry tomato(es) quartered
0.5 pound(s) Uncooked capellini or spaghetti, cooked in salted water, kept warm
0.5 cup(s) Semisoft goat cheese or feta, crumbled
0.25 cup(s) Basil fresh, minced or slivered
0.25 cup(s) Fresh parsley minced or slivered
0.125 tsp Table salt or to taste
0.125 tsp Black pepper or to taste

Steps:

  • Heat 1 tablespoon of broth in a large nonstick skillet over medium-high heat. Add garlic and sauté until lightly browned, about 1 minute. Add tomatoes and cook, stirring a few times, until just soft, about 1 minute. Add remaining broth and heat through.
  • Place cooked pasta in a large bowl and add tomato mixture; toss to combine. Add cheese and herbs; toss to combine. Season to taste with salt and pepper. Serve hot or at room temperature. Yields about 1 cup per serving.

Nutrition Facts : Calories 222 kcal

TOMATO GOAT CHEESE PASTA



Tomato Goat Cheese Pasta image

This tomato goat cheese pasta is simple, fresh, and easy to make. The goat cheese makes the tomato sauce nice and creamy!

Provided by Natasha Bull

Categories     Main Course

Time 30m

Number Of Ingredients 11

8 ounces uncooked pasta
1 tablespoon olive oil
1/2 medium onion (chopped)
3 cloves garlic (minced)
1 (14 fluid ounce) can crushed tomatoes
1/2 teaspoon crushed red pepper flakes (optional)
1/4 teaspoon Italian seasoning
4 ounces goat cheese (or to taste)
8 leaves fresh basil (sliced thin)
Salt & pepper to taste
For serving: freshly grated parmesan cheese (optional)

Steps:

  • Boil a salted pot of water for your pasta. Cook it al dente according to package directions.
  • In a medium saucepan, sauté the onion in the olive oil for 5-7 minutes over medium heat (ok if it lightly browns).
  • Stir in the garlic and cook for 30 seconds.
  • Add in the crushed tomatoes, Italian seasoning, and red pepper flakes (leave them out if you don't want any heat). Reduce the heat and simmer the sauce gently for about 10 minutes.
  • Stir in the goat's cheese and basil (the cheese should melt right in and make the sauce creamy). If you're at all unsure about the taste of goat cheese, add it in gradually and taste as you go. Season with salt & pepper as needed. Serve with the drained pasta (add a splash of the pasta water if you want to thin the sauce out) and freshly grated parmesan cheese if desired.

Nutrition Facts : Calories 358 kcal, Carbohydrate 52 g, Protein 15 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 13 mg, Sodium 244 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

CAPELLINI WITH TOMATOES AND BASIL



Capellini with Tomatoes and Basil image

Provided by Ina Garten

Categories     main-dish

Yield 6 servings

Number Of Ingredients 12

Kosher salt
1/2 cup good olive oil, plus extra for the pot
2 tablespoons minced garlic (6 cloves)
4 pints small cherry tomatoes or grape tomoatoes
18 large basil leaves, julienned
2 tablespoons chopped fresh curly parsley
2 teaspoons chopped fresh thyme leaves
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
3/4 pound dried capellini or angel hair pasta
1 1/2 cups freshly grated Parmesan cheese
Extra chopped basil and grated Parmesan, for serving

Steps:

  • Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
  • Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
  • While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
  • Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.

CAPELLINI WITH TOMATOES, GARLIC, AND BASIL



Capellini With Tomatoes, Garlic, and Basil image

This is another pretty good diabetic recipe. It's got allot of flavor, and it makes your house smell really good too! :) The Diabetic Exchange on this one is: 2 1/2 carbohydrate (bread/starch), 1/2 fat

Provided by MizEmerilLagasse

Categories     Cheese

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

olive oil flavored cooking spray
8 cloves garlic, thinly sliced
3 cups seeded and diced fresh tomatoes
1 cup fresh basil leaf, roughly chopped
1/2 teaspoon kosher salt (optional)
fresh ground pepper
8 ounces capellini
1 tablespoon olive oil
3 tablespoons shaved parmesan cheese

Steps:

  • Lightly coat a heavy nonstick skillet with cooking spray.
  • Place over medium heat and add the garlic slices.
  • Cook slowly until garlic is lightly and evenly browned.
  • Reduce heat to low and add tomatoes, basil, salt (if using), and pepper.
  • Cook just until the tomatoes are heated through, about 3 minutes.
  • Meanwhile, cook capellini according to package directions to al dente; drain and place on a pasta plate or in a large bowl.
  • Drizzle pasta with olive oil and toss to evenly coat.
  • Arrange the hot tomato mixture on top and sprinkle with Parmesan cheese shavings.
  • Serve at once, tossing the mixture as you serve.

FRESH TOMATO AND GOAT CHEESE STRATA WITH HERB OIL



Fresh Tomato and Goat Cheese Strata with Herb Oil image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 9

8 ounces goat cheese, room temperature
1/4 cup cream
Pinch salt and freshly ground black pepper
3 fresh tomatoes, sliced 1/2 to 3/4-inch thick
1 cup chopped toasted walnuts, for garnish
Herb Oil:
3/4 cup fresh mint
3/4 cup fresh basil
1 cup olive oil

Steps:

  • For the Filling: Combine the goat cheese and cream in a medium bowl. Using an electric mixer, whip together the cheese and the cream. Season with salt and pepper. Set aside.
  • For the Herb Oil: Combine the herbs in a food processor and pulse to chop the herbs. With the machine running add the oil, salt, and pepper. Transfer to a small bowl, cover with plastic wrap and set aside.
  • To serve: Using a serrated knife, cut the tomatoes. Top each tomato with a spoonful of the goat cheese mixture. Place a few tomatoes on a serving plate, drizzle with herb oil, and sprinkle with walnuts. Serve.

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