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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:

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.
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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