Farmers Market Goat Cheese Pasta Primavera.
Ingredients
- 1/3 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic, minced or grated
- juice + zest of 1 lemon
- 1/4 cup fresh basil, chopped
- 1 tablespoon chopped fresh oregano
- pinch of crushed red pepper flakes
- kosher salt and pepper
- 1 small zucchini, cut into ribbons
- 1 small yellow squash, cut into ribbons
- 1 red bell pepper, sliced thin
- 2 ears corn, kernels removed from the cob
- 1 (12 ounce) jar marinated artichokes, drained
- 1 pound fettuccine pasta
- 1/2 cup grated parmesan cheese
- 6 ounces aged or creamy goat cheese, crumbled
- fresh arugula and toasted almonds, for serving
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Instructions
- 1. In a medium bowl, combine the 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, yellow squash, red pepper, corn, and artichokes and toss to combine.
- 2. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain and add the pasta right back to the pot. Add the 1/4 cup pasta cooking water, the parmesan, veggies and any oil left in the bowl and toss well to combine.
- 3. Divide the pasta among bowls and top with goat cheese, arugula, and almonds. Eat!
Source
Original recipe: View Original