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pasta Spring Vegetable Pasta

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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)

Details

Preparation

Step 1

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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