pasta Spring Vegetable Pasta

pasta Spring Vegetable Pasta
pasta Spring Vegetable Pasta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients:

  • 1/4

    cup extra-virgin olive oil

  • 1

    yellow onion, cut into slices 1/4 inch thick

  • 2

    garlic cloves, minced

  • 1/3

    cup drained oil-packed sun-dried tomatoes,

  • thinly sliced

  • 2

    zucchini, thinly sliced lengthwise with a

  • vegetable peeler

  • 2

    cups baby arugula

  • 4

    oz. goat cheese (chevre), crumbled

  • Crushed red pepper flakes, to taste (optional)

  • Salt and freshly ground pepper, to taste

  • 8

    oz. fresh fettuccine (see related recipe

  • at left)

Directions

Bring a large pot of water to a boil over high heat. '10 Meanwhile, in a large fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the onion and cook, stirring often, for 1 minute. Add the garlic and cook, stirring occasionally, until the onion starts to caramelize, 7 to 8 minutes. Transfer to a large bowl. Add the sun-dried tomatoes, zucchini, arugula, the remaining 2 Tbs. oil, three-fourths of the goat cheese and t~e red pepper flakes to the bowl. Season with salt and pepper. Salt the boiling water, add the pasta and cook until al dente (tender but firm to the bite), 2 to 3 minutes. Drain well, add to the bowl with the vegetables and toss gently to combine. Transfer to warmed pasta bowls and sprinkle with the remaining goat cheese. Serve immediately. Serves 2.

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