Pasta with Market-Fresh Tomatoes, Peppers, and Goat Cheese by cucinagirl
8 ounces whole wheat pasta (We used chiocciole; any short shape will do.)
4-5 ounces soft goat cheese, any rind removed
While the water is coming to a boil, halve and core the bell pepper and cut into 1/2-inch squares. In a small skillet, heat over medium heat 1-2 teaspoons of oil (olive or otherwise, but not extra virgin). Add cut bell pepper and cook, stirring occasionally, until the pepper is tender and lightly browned on the edges (5 to 10 minutes).
Meanwhile, halve the tomatoes and lightly salt.
Once pasta is cooked and drained, return to original pot with crumbled goat cheese, tomatoes, peppers, basil, and extra virgin olive oil. Toss gently over medium heat. Add cream, 1 tablespoon at a time, until desired consistency is reached. Season with salt and pepper, to taste.
Serve immediately. If desired, garnish with additional fresh basil leaves or crumbled goat cheese.