- 1 (16 ounce) package uncooked spaghettini
- 1 (14.5 ounce) can diced tomatoes with garlic
- 2 fresh tomatoes, chopped
- 1 cup fresh basil leaves
- 2 tablespoons minced garlic
- 2 tablespoons olive oil
- freshly ground black pepper to taste
- 1 lemon, juiced
- 4 ounces soft goat cheese
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a blender or food processor, blend the diced tomatoes, fresh tomatoes, basil, garlic, olive oil, and pepper just until chunky.
- In a bowl, gently toss the cooked pasta and tomato mixture. Sprinkle lemon juice over the pasta and top with goat cheese just before serving.
03/08/2017
recipepes.com
tomato basil spaghettini, recipe
PT15M
PT1H
5
455 calories
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