Try this Linguine with summer vegetables and goat cheese recipe, or contribute your own.Suggest a better description
Cook the past according to the package directions. Reserve 3/4 cup of the cooking water, drain the pasta and return it to the pot.
Meanwhile, heat oven to 350F. Spread walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 8-10 minutes. Watch carefully to keep from burning.
Heat the oil in a large skillet over medium heat. Add the corn, garlic, and 1/4 teaspoon each salt and pepper and cook, tossing occasionally until the corn is tender, 2-4 minutes.
Add the corn, tomatoes, zucchini and 1/2 cup of the cooking water to the pasta. Cook over medium heat, gently tossing until the liquid is slightly thickened and coats the pasta, 2-3 minutes ( adding more cooking water as needed to loosen the sauce.)
Serve sprinkled with the oregano, walnuts and goat cheese.
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|Serving Size: 1 Serving (369g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 319 (33%)|
|Amt Per Serving||% DV|
|Total Fat 35.4g||47 %|
|Saturated Fat 8.9g||44 %|
|Monounsaturated Fat 13.3g|
|Polyunsanturated Fat 10.1g|
|Cholesterol 84.5mg||26 %|
|Sodium 219.8mg||8 %|
|Potassium 932.3mg||25 %|
|Total Carbohydrate 137.6g||40 %|
|Dietary Fiber 11.2g||45 %|
|Sugars, other 126.4g|
|Protein 31.7g||45 %|
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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: 969
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