The method of preparation for this is based on a recipe from Vegetarian Cooking for Everyone by Deborah Madison.  Using a metal bowl on top of the boiling pasta is so efficient I can barely stand it, so many thanks to Ms. Madison.  Because it's winter right now, canned tomatoes are used. 

Some good things about this dish, besides taste:  The garlic is only slightly heated, which leaves all of its beneficial anti-bacterial properties intact.  Parsley is so often seen as a garnish that it’s health benefits are sort of ignored.  Vitamins, A, C, and K come in huge amounts in fresh parsley and it is also a source of flavonoids.  Basically, it contains an arsenal of weapons to fight disease in the body.  By the way-- I'm not telling this so that you think too deeply about the vitamins, but as an illustration of the hidden benefits of some foods that we often take for granted.  Eat fresh, whole things and you'll get them automatically.   

Prep Time:  5 Minutes
Cooking Time:  10 Minutes
Yield: 4 Servings

Ingredients:
12 Oz Whole Wheat Pasta (farfalle was used in the photo and worked beautifully)
1-2 Garlic Cloves, minced
4 Oz Goat Cheese, cut into chunks (or more, to taste)
1 Tbsp Olive Oil
15 Oz Can of Diced Tomatoes
Sea Salt and Ground Black Pepper, to taste
Fresh Parsley, chopped

Directions:
Set a large pot of water over high heat and sprinkle liberally with sea salt.  In a large metal bowl (or something equally suitable to the task), combine garlic, cheese, olive oil, tomatoes, sea salt and pepper.  Place the bowl on top of the boiling pot and let ingredients warm and cheese begin to melt.  Stir occasionally.  Once the pot of water has come to a full boil, drop in pasta.  When pasta has cooked to al dente, about ten minutes, drain and toss with tomato mixture.  Season with salt and pepper, to taste.  Mix in the fresh parsley and serve immediately.