Farmers Market Goat Cheese Pasta Primavera
Ingredients
The marinade
-
⅓
cup
extra virgin olive oil
-
2
tablespoons
balsamic vinegar
-
1
clove
garlic, minced or grated
-
1
each
lemon (juice + zest)
-
¼
cup
fresh basil, chopped
-
1
tablespoon
chopped fresh oregano
-
pinch
crushed red pepper flakes
-
to taste
kosher salt and pepper
The vegetables
-
1
small
zucchini, cut into ribbons
-
1
small
yellow squash, cut into ribbons
-
1
each
red bell pepper, sliced thin
-
2
ears
corn, kernels removed from the cob
-
1
jar (12 ounce)
marinated artichokes, drained
The pasta
-
1
pound
fettuccine pasta
-
½
cup
grated parmesan cheese
-
6
ounces
aged or creamy goat cheese, crumbled
For serving
-
to taste
fresh arugula
-
to taste
toasted almonds
Instructions
- Combine olive oil, balsamic vinegar, garlic, lemon zest and juice, basil, oregano, crushed red pepper flakes, salt, and pepper in a bowl. Add zucchini, yellow squash, red pepper, corn, and artichokes, and toss.
- Boil salted water and cook pasta until al dente. Reserve 1 cup of pasta water before draining. Return pasta to the pot and mix in ¼ cup of reserved pasta water, parmesan, and marinated veggies.
- Serve the pasta topped with goat cheese, arugula, and almonds.
Nutrition Facts (estimated)
Servings
6
Calories
620
Total fat
35g
Total carbohydrates
60g
Total protein
15g
Sodium
300mg
Cholesterol
20mg
You might also like