Wednesday, January 22, 2014

Veggies and Goat Cheese Pasta

I came across this original recipe in Real Simple sometime in the summer. It is called "Linguine with Summer Vegetables and Goat Cheese," but I have adapted the recipe and now call it "Whatever-Veggies-Are-in-Your-Fridge Goat Cheese Pasta."

Here's what you need:
1/3-1/2 cup chopped walnuts, toasted
3/4 lb. whole wheat pasta (or any variety)
3 Tbsp oil
Salt and pepper
Garlic powder or 2 garlic cloves, minced
2 cups corn (fresh or frozen, thawed)
1/2 pint grape or cherry tomatoes, halved or quartered
Any of the following: 1 zucchini, 1/2 cup asparagus or green beans, 1 cup baby spinach or kale chopped
6-8 oz goat cheese crumbles

Cook pasta according to the package directions; toss in the zucchini, asparagus, and/or green beans the last 3 minutes of the pasta cook time. Reserve one cup of the cooking water, then drain the pasta and veggies. 

While the pasta cooks, heat the oil in a skillet on med-high heat. Season the corn with salt and pepper and garlic powder or fresh garlic; sauté the corn until soft and fragrant. 

Toss the pasta along with ALL of the veggies including chopped leafy greens into the pasta pot, adding 1/2 cup of the pasta cooking water. Cook on medium heat, stirring occasionally as the "sauce" thickens. Add more cooking water if needed. 

Serve in shallow bowls and top the pasta with the toasted walnuts, extra goat cheese, and fresh oregano (if desired).

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