GOAT CHEESE PASTA PRIMAVERA
Steps:
- In a medium bowl, combine olive oil, balsamic vinegar, garlic, lemon zest and juice, basil, oregano, crushed red pepper flakes, and a pinch each of salt and pepper. Add the zucchini, cherry tomatoes, and corn and toss to combine.
- Toast pine nuts in a small frying pan over medium heat, stirring regularly, until golden, about 3 minutes. Set aside.
- Meanwhile, heat 1 tbsp of oil in a large skillet over medium heat. Add the corn and a dash of salt, tossing occasionally, until the corn is tender, 2 to 4 minutes.
- Cook the pasta according to package directions. Reserve 1 cup of cooking water, strain and return to pot.
- Add crumbled goat cheese to pasta and 1/2 cup of reserved cooking water. Over low heat, toss to combine until cheese is melted into a glossy sauce, adding more cooking water, as needed, to loosen the sauce.
- Add marinated veggies, with any remaining marinade, and pine nuts to pasta, toss to combine.
- Divide into bowls and top with a dusting of fresh Pecorino. Serve and enjoy!
CREAMY PASTA PRIMAVERA
When I think of springtime, asparagus comes to mind. This pasta dish is a wonderful blend of tender, crisp, colorful vegetables and a creamy Parmesan cheese sauce. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. In a large skillet over medium-high heat, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer., Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture.
Nutrition Facts : Calories 275 calories, Fat 12g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 141mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges
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