Try this Linguine with summer vegetables and goat cheese recipe, or contribute your own.
Suggest a better descriptionCook 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (369g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 969 | ||
Calories from Fat: 319 (33%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 969
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