Linguine Primavera with Goat Cheese and Mint

Linguine Primavera with Goat Cheese and Mint

Serves 4

This luscious version of pasta primavera gets its richness from goat cheese, not higher-fat ingredients like cream and butter. Serve it immediately to enjoy the creaminess of the goat cheese, and add plenty of freshly ground black pepper.

  • 12 ounces whole wheat or spinach linguine
  • 3/4 cup fresh or frozen shelled peas
  • 12 ounces thin asparagus, cut into 1-inch pieces
  • 4 ounces herb-and-garlic flavored goat cheese, crumbled
  • 1/3 cup finely grated Parmigiano-Reggiano
  • 2/3 cup thinly sliced sun-dried tomatoes (from a jar)
  • 1 cup chopped mint leaves, divided
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Bring a pot of lightly salted water to a boil. While water is heating, place peas and asparagus in a colander in the sink. Cook pasta to desired tenderness; before draining, reserve one cup of cooking water, set aside. Pour remaining cooking water and pasta over peas and asparagus in the colander--the hot water will gently cook the
vegetables while the pasta drains; do not rinse. Toss lightly.

Return pasta and vegetables to pot, place over low heat, and stir in goat cheese, Parmigiano-Reggiano, sun-dried tomatoes and half the chopped mint. Add reserved cooking water, a few tablespoons at a time, stirring until you have a creamy sauce. Sprinkle with
remaining mint and serve immediately.

Nutritional Info: 
Per Serving:500 calories (110 from fat), 12g total fat, 5g saturated fat, 15mg cholesterol, 310mg sodium, 78g carbohydrate (13g dietary fiber, 6g sugar), 22g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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