I recommend using whole-wheat pasta in this recipe, but you’re certainly welcome to explore some of the other whole-grain pastas that are now available. Kamut or spelt would be great. If you’re gluten-intolerant, you can swap in quinoa, brown rice or buckwheat. (Its name notwithstanding, buckwheat isn’t wheat, it’s a grass.) Even so, you’ll want to check the label to make sure the pasta is completely gluten-free.
I finished this dish with a liberal sprinkling of herbs. And truthfully, there’s scarcely a fresh herb around that doesn’t play nicely with tomatoes. So feel free to recruit any and all of your own favorites. You can’t lose. ———
Fast and Fresh Summer Pasta
Total time: 20 minutes Serves: 4
3 cups chopped fresh tomatoes (about 1-inch pieces)
Kosher salt and ground black pepper
1 teaspoon grated lemon zest
1 tablespoon extra-virgin olive oil
5 ounces fresh goat cheese, crumbled
8 ounces whole-wheat penne or fusilli pasta
1 cup mixed chopped fresh herbs (such as parsley, basil, oregano, mint, dill, chives, cilantro and tarragon)
Bring a large pot of salted water to a boil.
Meanwhile, in a large serving bowl toss the tomatoes with a few hefty pinches of salt and some black pepper. Let stand for 10 minutes, then add the lemon zest, oil and goat cheese and toss well.
Add the pasta to the boiling water, stir and cook according to package instructions until just al dente. Drain the pasta (it’s fine to have some water still clinging to the pasta), then add it to the bowl. Toss until the cheese is melted. Taste and season with salt and pepper to taste. Divide the pasta between 4 serving bowls, then sprinkle each portion with some of the herbs. Serve immediately.
Per serving: 360 calories, (31 percent from fat), 12 grams fat (6 grams saturated, 0 grams trans fat), 15 milligrams cholesterol, 51 grams carbohydrates, 7 grams fiber, 17 grams protein, 390 milligrams sodium.