Try this Linguine with Summer Vegetables and goat cheese recipe, or contribute your own.
Suggest a better descriptionCook 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (208g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 538 | ||
Calories from Fat: 209 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.2g | 31 % | |
Saturated Fat 7.2g | 36 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 7.2g | ||
Cholesterol 84.5mg | 26 % | |
Sodium 180mg | 6 % | |
Potassium 509.6mg | 13 % | |
Total Carbohydrate 64.4g | 19 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 60.7g | ||
Protein 22.2g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 538
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