Linguine With Summer Vegetables and Goat Cheese

Linguine With Summer Vegetables and Goat Cheese
Gentl & Hyers
With this deliciously filling recipe, sides can fall by the wayside: The linguine is tossed with a slew of fresh vegetables, plus protein-rich goat cheese and walnuts.

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Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

3/4
pound
linguine
1/2
cup
chopped walnuts
3
tablespoons
olive oil
2
cups
fresh corn (from 2 ears)
2
cloves garlic, sliced
kosher salt and black pepper
2
pints
cherry or grape tomatoes, halved
2
small zucchini (about 1 pound), cut into thin ribbons with a vegetable peeler
2
tablespoons
fresh oregano leaves
4
ounces
goat cheese, crumbled

Directions

  1. Cook the pasta according to the package directions. Reserve ¾ cup of the cooking water; drain the pasta and return it to the pot.
  2. Meanwhile, heat oven to 350° F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 8 to 10 minutes.
  3. Heat the oil in a large skillet over medium heat. Add the corn, garlic, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, tossing occasionally, until the corn is tender, 2 to 4 minutes.
  4. Add the cooked corn, tomatoes, zucchini, and ½ cup of the cooking water to the pot with the pasta. Cook over medium heat, gently tossing, until the liquid is slightly thickened and coats the pasta, 2 to 3 minutes (adding more cooking water as needed to loosen the sauce).
  5. Serve sprinkled with the oregano, walnuts, and goat cheese.
Charlyne Mattox
August 2013

Nutritional Information

  • Per Serving
  • Calories 715
  • Fat 31 g
  • Sat Fat 9 g
  • Cholesterol 22 mg
  • Sodium 541 mg
  • Protein 25 g
  • Carbohydrate 92 g
  • Sugar 13 g
  • Fiber 9 g
  • Iron 6 mg
  • Calcium 174 mg
What does this mean? See Nutrition 101.

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