Tomato, Zucchini and Goat Cheese Pasta

We love Whole Foods and while they don't have the cheapest items, we love the quality and integrity of their ingredients. One way that we make shopping there more affordable is to shop their weekly sales. They often have a weekly sale that starts on Wednesday to the following Tuesday and then also a weekend sale that has some great deals. A couple weeks ago, I saw cherry tomatoes and goat cheese on sale and thought that combo sounds like it might work together. I also grabbed some basil and a zucchini to add to the mix. Here's the creation:

Tomato, Zucchini and Goat Cheese Pasta 
2 tbs olive oil
1 small onion, chopped
3 cloves garlic, chopped
2 pints cherry tomatoes, halved
1 small zucchini, diced
1/4 cup chicken broth
Salt and Pepper
1/4 cup fresh basil, chopped
2 oz goat cheese and more to put on top
3/4 lb of pasta (I used spaghetti)

Heat olive oil in a large saucepan over medium heat.  Add the onions and cook until tender.  Add in the garlic and cook for 1 minute, careful not to burn.  Add the zucchini and cherry tomatoes to the pan and cook for about 10-15 minutes.  Add the chicken stock and continue to cook for another 10 minutes until the tomatoes start to burst and get soft.  I like to smash the tomatoes to make a rustic sauce.  Season with salt and pepper.  Add the goat cheese and stir to incorporate into the sauce.

Heat a large pot of salted water and cook the pasta to al dente.  When the pasta is cooked, transfer the pasta to the pan with the tomatoes.  Stir to incorporate.  If it's dry, you can take some of the pasta water and add to the pan.  Stir in fresh basil.

To serve, plate the pasta and top with goat cheese crumbles and more fresh basil.  Enjoy a fresh summer meal that you won't remember is meatless!