Linguine With Summer Vegetables and Goat Cheese

Recipe from Real Simple that I couldn't find on this site...DELICIOUS

Yield: 4 servings
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  • 3/4 pound(s) Linguine
  • 1/2 cup(s) Walnuts chopped
  • 3 tablespoon(s) olive oil
  • 2 cup(s) Fresh Corn Cut from cob
  • 2 clove(s) garlic sliced
  • 2 pint(s) Cherry or grape tomatoes
  • 2 whole(s) zucchini, small sliced in strips with vegetable peeler
  • 2 tablespoon(s) fresh oregano
  • 4 ounce(s) crumbled goat cheese


  1. 1.Cook the pasta according to the package directions. Reserve ¾ cup of the cooking water; drain the pasta and return it to the pot.
  2. 2.Meanwhile, heat oven to 350° F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 8 to 10 minutes.
  3. 3.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.
  4. 4.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).
  5. 5.Serve sprinkled with the oregano, walnuts, and goat cheese.
September 2013

This recipe is a personal recipe added by mel7art and has not been tested or endorsed by MyRecipes.

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