In this easy summer dish, only the pasta is cooked. Sweet cherry tomatoes, olive oil and creamy goat cheese combine to make a simple sauce that melts when tossed with the fettuccine.

8 oz. fettuccine
2 cups cherry tomatoes (mixed colors if possible), halved
1/2 cup lightly packed chopped fresh basil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
3 tablespoons (1 1/2 oz.) crumbled soft goat cheese

1. Cook fettuccine in large pot of boiling salted water 8 to 10 minutes or until al dente; drain.

2. Meanwhile, in large bowl, toss together tomatoes, basil, salt, pepper and oil. Stir in cheese. Immediately toss hot fettuccine with tomato mixture until cheese is melted.

4 (1 1/2-cup) servings

PER SERVING: 305 calories, 11.5 g total fat (3 g saturated fat), 9.5 g protein, 41.5 g carbohydrate, 60 mg cholesterol, 580 mg sodium, 3 g fiber