Pasta With Artichoke Hearts and Goat Cheese
|Cavatappi or shell-shaped pasta||4 oz|
|Olive oil||2 Tsp|
|Garlic clove, minced||1|
|Large tomato, seeded and chopped||1|
|Water-packed artichoke hearts||1 (15oz) drained and coarsely chopped|
|Crumbled goat cheese||2 oz|
1.Cook pasta according to package directions, omitting fat and salt. Reserve 1/4 cup of pasta water, drain, and set aside.
2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and cook one minute. Stir in tomatoes and artichoke hearts and cook 2-3 minutes. Add basil, turn off heat, and stir.
3. Toss pasta with vegetable mixture and goat cheese. If it seems dry, add some of the reserved pasta water.