Linguine Primavera with Goat Cheese and Mint
Serves 4
Time 15 min
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.
Special Diets:
Ingredients
- 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 fresh mint leaves, divided
- Ground black pepper, to taste
Method
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 according to package directions, about 8 minutes; 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 carbohydrates (13g dietary fiber, 6g sugar), 22g protein.
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.
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Ingredients
- 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 fresh mint leaves, divided
- Ground black pepper, to taste