Pasta with Baby Vegetables and Goat Cheese

Ingredients

  • 2 teaspoons extra virgin olive oil
  • 2 tablespoons chopped shallot
  • 1/2 cup baby bella mushroom caps, sliced
  • 1 cup sugar snap peas, cut diagonally into 1/2-inch lengths
  • 1 cup baby zucchini, sliced into 1/2 moons
  • 1 cup cherry tomatoes, cut in half
  • 4 ounces lemon pepper pappardelle or your favorite pasta
  • 1 1/2 cups baby spinach
  • 1 teaspoon fresh tarragon
  • 1 teaspoon lemon zest or more to taste
  • 2 ounces soft goat cheese, break up the cheese
  • 1 cup reserved pasta water or as necessary
  • salt and ground black pepper, to taste

Preparation

  1. Put a large pot of lightly salted water on to boil for cooking the pasta.
  2. Warm the olive oil in a large skillet or wok over medium heat. Add the shallots and cook 1 minute.
  3. Add mushrooms, cook an additional 2 minutes. Add the sugar snap peas, zucchini, and cherry tomatoes at 2 minute intervals. Cook 2-3 minutes more.
  4. When the water boils for the pasta, cook the pasta according to package directions. Drain, saving 1 cup of the pasta water.
  5. Add pasta to the veggies in the skillet. Stir in the spinach, tarragon, lemon zest, and goat cheese. Add enough of the reserved pasta water to melt the cheese, forming a sauce.
  6. Season with salt and pepper as desired and serve.
  7. Serving Ideas: For a delicious elegant addition add 2 cups of frozen, pre-cooked langoustine tails to the pasta when it has 2 minutes left to cook.

Categories

  • Dinner
  • Quick and Easy
  • Vegetarian
  • MHealthy

Nutrition Information

Serves
2
Calories
418.00
Total Fat (g)
12.00
Saturated Fat (g)
5.00
Sodium (mg)
147.00
Total Carbohydrates (g)
59.00
Dietary Fiber (g)
6.00
Protein (g)
19.00
Cholesterol (mg)
13