Goat Cheese S'ghetti

I got this recipe from Eddie over at Paradise Catering, and it's always been a hit. It's normally made with whole wheat spaghetti noodles. The catch was this time it was on Shirataki noodles, which are very low calorie and gluten free (in the tofu section). They have a slightly weird, eggy texture but they are fast and an okay substitute. I still want to try to make pasta from scratch with gluten-free flour and see how that turns out. The broccoli was sauteed with garlic herb butter and I could have eaten a whole head of it by myself.

Saute about a cup of sliced cherry tomatoes in a little olive oil, then add one package of sundried tomato pesto (Earth Fare sells a good one). After it's warm, add in the pasta and a big handful of scallions. Top with goat cheese and you're good to go!