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Linguine With Summer Vegetables and Goat Cheese

Linguine With Summer Vegetables and Goat Cheese
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Serves 4| Hands-On Time: | Total Time:


  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.
By August, 2013

Nutritional Information

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

Quick Tip

Corn on the cob upright in an angel food cake pan
To remove the kernels from the cob easily and neatly, stick the cob into the center of a Bundt pan or angel food cake pan. Using a sharp or serrated knife, slice the kernels off the cob in a downward motion. One ear of fresh corn yields about 1 cup of kernels.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.