Farmers Market Goat Cheese Pasta Primavera With Marinated Veggies Recipes

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GOAT CHEESE PASTA PRIMAVERA



Goat Cheese Pasta Primavera image

Provided by Yvonne Langen

Categories     Main Course

Time 25m

Number Of Ingredients 16

1/3 cup extra virgin olive oil
2 tbsp balsamic vinegar
1 clove garlic (minced or grated)
1 lemon (zest and juice)
1/4 cup fresh basil (chopped)
1 tbsp fresh oregano (chopped)
pinch of crushed red pepper flakes
kosher salt and pepper
2 zucchini (peeled into ribbons)
1 pint cherry tomatoes (halved)
1 tbsp extra virgin olive oil
2 ears corn (kernels cut from the cob)
1/2 lb spaghetti
6 oz goat cheese (crumbled)
1/2 cup pine nuts (toasted)
1/2 cup Pecorino (grated)

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



Creamy Pasta Primavera image

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

2 cups uncooked gemelli or spiral pasta
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 medium carrots, shredded
2 teaspoons canola oil
2 cups cherry tomatoes, halved
1 garlic clove, minced
1/2 cup grated Parmesan cheese
1/2 cup heavy whipping cream
1/4 teaspoon pepper

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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