LINGUINE WTH SUMMER VEGGIES AND GOAT CHEESE

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I’ve been slacking and only posting once a week  because I am doing some renovation work to the hizz-ouse, before we put it on the market. Half of my house is in my kitchen and nobody wants to see a food blog about Christmas decorations, a bedside table and a toothbrush. My hungry-apple-iphone-camera is full and I can’t make food in my kitchen anyway.

If you don’t like summer recipes, this may be a good time for you to close your eyes. I’m thinking the blog is going to be very summery for a few weeks so I can fit in all the recipes I have to share, before I dive into things like pumpkin and butternut squash and dreary cold weather.

This recipe is straight from Real Simple and is straight up delicious.

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i used all kinds of small tomatoes. tomatoes do not have to just be red people.

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zuchinni ribbons=an easy way to look fancy without having to actually be fancy

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summah corn

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taste the rainbow

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topped and ready to go a la 1976

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are these colors blowing your mind?

LINGUINE WTH SUMMER VEGGIES AND GOAT CHEESE

ingredients:

3/4 pound linguine (i used fresh)

1/2 cup chopped walnuts

3 tablespoons olive oil

2 cups fresh corn (from 2 ears)

2 cloves garlic, sliced

sea salt and  fresh black pepper

2 pints cherry or grape tomatoes, halved

2 small zucchini (about 1 pound), cut into thin ribbons with a vegetable peeler

2 tablespoons fresh oregano leaves

4 ounces goat cheese, crumbled yourself

instructions and directions: 

Cook the pasta according to the package directions. Reserve ¾ cup of the cooking water; drain the pasta and return it to the pot.

Meanwhile, heat oven to 350° F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 8 to 10 minutes.

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.

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).

Serve sprinkled with the oregano, walnuts, and goat cheese.

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