Friday, July 18, 2014

Linguine With Summer Vegetables and Goat Cheese

Tonight's recipe is from So easy to prepare and just a saute pan, a pasta pot and colander to wash. The only changes I made to the recipe, which is at the bottom of this post, was to not use the garlic (surprise!) and I did not have walnuts. Also, I used dried oregano instead of the fresh leaves. The resulting dish was wonderful. The goat cheese made the sauce almost velvety. A note about the recipe, reserve more than 3/4 cups of pasta water. I used close to a cup of the pasta water for the sauce.

Here is the recipe as it appears on

3/4 pound linguine
1/2 cup chopped walnuts
3 tablespoons olive oil
2 cups fresh corn (from 2 ears)
2 cloves garlic, sliced
Kosher salt and black pepper
2 pints cherry or grape tomatoes, halved
2 small zucchini (about 1 pound), cut into thin ribbons with a vegetable peeler
2 tablespoons fresh oregano leaves
4 ounces goat cheese, crumbled

Cook the pasta according to the package directions. Reserve ¾ cup of the cooking water; drain the pasta and return it to the pot.
Meanwhile, heat oven to 350° F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 8 to 10 minutes.
Heat the oil in a large skillet over medium heat. Add the corn, garlic, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, tossing occasionally, until the corn is tender, 2 to 4 minutes.
Add the cooked corn, tomatoes, zucchini, and ½ cup of the cooking water to the pot with the pasta. Cook over medium heat, gently tossing, until the liquid is slightly thickened and coats the pasta, 2 to 3 minutes (adding more cooking water as needed to loosen the sauce).
Serve sprinkled with the oregano, walnuts, and goat cheese.

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