Linguine With Summer Vegetables and Goat Cheese

Photo by Gentl & Hyers
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 715 calories
    • 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


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


  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.