This pasta is creamy but still feels light! It’s the perfect Spring pasta and is inspired by a few different variations that Liz made over the years.
This would also be delish with green olives, zucchini, peppers, peas, broccoli…anything. Just sauté your favorite veggies in olive oil before adding your pasta (reserve some pasta water if needed) and let the goat cheese make this dish magical. You can also add a little lemon zest on top.
Goat Cheese Vegetable Pasta Recipe
1 lb pasta (I prefer linguine)
1 cup cherry tomatoes
4 garlic cloves, minced
1/2 cup corn (I use frozen or canned)
1 cup crumbled goat cheese
1 cup arugula
good olive oil
salt + pepper
red pepper flakes
a squeeze of fresh lemon juice (optional)
parmesan on top!
Bring a pot of water to a boil + cook your pasta. Cut cherry tomatoes in half and mince garlic. In a medium sauce pan, heat a good amount of olive oil over medium heat (enough to coat the bottom of the pan), add your garlic. Add your tomatoes and let them soften for 1-2 minutes. Using the back of a spatula or wooden spoon, gently pop or smash your tomatoes! This releases the juices and creates more of a sauce. Add salt and pepper and red pepper flakes. Add the corn. Turn heat to low and let simmer a bit.
Reserve 1 cup of pasta water and set aside. Drain your pasta and immediately add to the tomato sauce. Combine the pasta with the sauce and then add the goat cheese. Continue to combine until the goat cheese is all melty. If your sauce needs a little more liquid, slowly add the reserved pasta water and continue stirring until you reach your desired sauciness. Add a big handful or arugula and combine. Remove from heat and serve!
To plate, top with a drizzle of olive oil, a little more fresh arugula, ground pepper, parmesan and a squeeze of fresh lemon. ENJOY!