Spring Pasta with Goat Cheese and Peas

Ta-da! It’s a cheat day, so pasta night.  However, this is a very light pasta dish loaded with green like zucchini and peas and melted goat cheese and milk give nice velvety texture. It is also a nice way to please kids with pasta but at the same time make them eat more veggies. Win-win!

Heres to recipe, for 4 big plates or 6 moderate portions you will need:

  • 2 cups whole milk
  • 2 cups water
  • 1 Tbsp. Olive oil
  • 1 lb zucchini
  • 1/2 cup frozen sweat peas
  • 4 oz goat cheese, crumbled
  • 3 Tbsp. 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) You can also use yellow squash or add spiralized carrots for a more colorful looking plate and extra vitamins.IMG_5850
  2. In a deep skillet combine milk, oil, pasta, 2 cups water, 1/2 teaspoon salt and 1 teaspoon pepper. Bring to boil, stirring pasta occasionally to separate. A note here. Please use whole milk to achieve the necessary creamy consistence. I like using Grassmilk by Organic Valley.
  3. Add peas and spiralized zucchinis to the pan, reduce heat and simmer for 10 minutes on a medium to low heat. Most of the liquid should be absorbed in the process. If it looks like you have more liquid than needed, cook for 3-5 minutes more.
  4. Remove from heat, add capers and crumbled goat cheese.
  5. Check for salt and pepper, and add more if necessary. Stir gently until the goat cheese is melted.
  6. Sprinkle with chives and red pepper flakes and serve.
  7. Pair with a glass of Sancerre.

Spring Veggie and Goat Cheese Pasta
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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
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https://gourmetoz.com/2017/11/20/spring-veggie-and-goat-cheese-pasta/

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