I get it, goat cheese is a very polarizing flavor. You either love it or you hate it.
Actually wait, I don’t get it. What’s wrong with you goat cheese haters? It’s the best thing EVER. I love it in salads, on pieces of pita bread, in my omelettes, on my pizza…really anywhere. So when I saw this recipe on the cover of Real Simple Magazine, I bought it immediately. You know when you see a picture of a dish and you just hope and pray that it’ll be as good as it looks? That’s what happened here, and I have to say I wasn’t let down in the least. It’s super quick, and we all know how I feel about my pasta dishes with vegetables. One small tweak (of course): I used whole wheat linguine. Enjoy!
- 3/4 pound linguine
- 1/2 cup chopped walnuts
- 3 tablespoons olive oil
- 2 cups fresh or frozen corn
- 2 cloves of garlic, sliced
- Salt and pepper
- 2 pints cherry or grape tomatoes, havled
- 2 small zucchini, cut into thin ribbons with a vegetable peeler
- 2 tablespoons of fresh oregano leaves
- 4 ounces goat cheese, crumbled
- Cook the pasta al dente, 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, and ¼ teaspoon each salt and pepper and cook, tossing occasionally, until the corn is tender, 2 to 4 minutes.
- Add the corn, tomatoes, zucchini, and ½ cup of the cooking water to 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.