Spring Pasta with Peas and Goat Cheese

Ta-da! It’s a cheat day which means pasta night. This creamy reduced-guilt pasta is loaded with green vegetables like zucchini and peas.

  • 2 cups whole milk (substitute with vegetable broth or water if you don’t consume milk)
  • 1 lb zucchini, spiralized
  • 1/2 cup frozen sweat peas
  • 4 oz goat cheese, crumbled
  • 3 tablespoons capers, drained
  • red pepper flakes or chives for garnish
  1. Spiralize zucchinis (more on how to do in my previous recipe for Zucchini Caprese Salad) IMG_5850
  2. In a deep skillet combine milk, oil, pasta, 2 1/2 cups water, 1/2 teaspoon salt and 1 teaspoon pepper. Bring to boiling, stirring pasta occasionally to separate.
  3. Add peas and spiralized zucchinis. Reduce heat and simmer for 10 minuites. Most of the liquid should be absorbed in the process.
  4. Remove from heat and add capers and goat cheese.
  5. Check for salt and pepper, and add more if necessary.
  6. Stir gently until the goat cheese is melted.
  7. Sprinkle with chives and red pepper flakes (optional) and serve!
  8. Pair with a glass of Sancerre for even better taste!

Spring Veggie and Goat Cheese Pasta
Rate this recipe
Spring Veggie and Goat Cheese Pasta
Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes

Creamy reduced-guilt pasta loaded with zucchini and peas.

Yield: 4
Category: pasta, vegetarian, dinner
Cuisine: Italian
Ingredients
  • 5 oz spaghetti or linguine
  • 2 cups whole milk
  • 1 lb zucchini, spiralized
  • 1/2 cup frozen sweat peas
  • 4 oz goat cheese, crumbled
  • 3 tablespoons capers, drained
  • red pepper flakes or chives for garnish
Instructions
  1. Spiralize zucchinis
  2. In a deep skillet combine milk, oil, pasta, 2 1/2 cups water, 1/2 teaspoon salt and 1 teaspoon pepper. Bring to boiling, stirring pasta occasionally to separate.
  3. Add peas and spiralized zucchinis. Reduce heat and simmer for 10 minuites. Most of the liquid should be absorbed in the process.
  4. Remove from heat and add capers and goat cheese.
  5. Check for salt and pepper, and add more if necessary.
  6. Stir gently until the goat cheese is melted.
  7. Sprinkle with chives and red pepper flakes (optional)
Nutrition information
Calories per serving: 316.18 kcal
Fat per serving: 10.97 g
Saturated fat per serving: 6.63 g
Carbs per serving: 38.78 g
Protein per serving: 16.22 g
Fiber per serving: 3.4 g
Sugar per serving: 11.0 g
Sodium per serving: 346.13 mg
Cholesterol per serving: 25.24 mg
Nutrition label for Spring Veggie and Goat Cheese Pasta
Recipe Management Powered by Zip Recipes Plugin
https://gourmetoz.com/2017/11/20/spring-veggie-and-goat-cheese-pasta/

 

Like what you see? Spread the word!

Leave a Reply

%d bloggers like this: