This easy baked goat cheese pasta is a creamy, luscious, tomato-basil paradise. IE 11 is not supported. For an optimal experience visit our site on another browser.

Goat cheese is so much more than just a salad topper. Use it in one of these creative recipes to dress up appetizers, dinners ...

Add pasta. Slowly add a couple of tablespoons of water and stir until noodles are coated in sauce and water has evaporated. Squeeze over lemon juice and stir again.

Remove from the heat; stir in the goat cheese until melted. Fold the asparagus, peas, mint and 1/4 cup of the Parmigiano into the sauce and season with salt and pepper.

3-Ingredient Goat Cheese Pasta with Broccoli Carolyn A. Hodges, R.D. Swap out regular pasta for pasta made with chickpeas and you'll more than triple the fiber and double the protein in this ...

Toss the pasta with the mushrooms, the goat-cheese sauce, the remaining 1/4 teaspoon salt and 1 tablespoon olive oil, the fresh tarragon, if using, and the chives. If the pasta seems dry, add more ...

Stuffed pasta is good any time. Here, the sauce is light and refreshing ... packet instructions — drain and cool. 3. Combine the goat cheese, ricotta, parmesan, zest, and rocket in a bowl ...

Reheat the sauce, stirring in some of the pasta water to create a creamy consistency, then toss in the cooked pasta until well coated. Serve warm, topped with grated Parmesan cheese, if you'd like.

Add pasta. Slowly add a couple of tablespoons of water and stir until noodles are coated in sauce and water has evaporated. Squeeze over lemon juice and stir again.