Let’s be honest everyone loves a good pasta and there is nothing wrong to enjoy it from time to time. The questions are how often, how much and what is in it. Let me share a light pasta recipe loaded with good stuff like zucchini and peas and melted goat cheese. Final touch – milk – give it nice velvety texture. This is also my trick to make kids eat more veggies while enjoying their favorite pasta.
Here is what you will need for 4 big plates or 6 moderate portions:
- 2 cups whole milk
- 2 cups water
- 1 Tbsp. Olive oil
- 1 lb zucchini
- 8 oz spaghetti pasta
- 1/2 cup sweat peas
- 4 oz goat cheese
- 3 Tbsp. capers
- red pepper flakes
- chives
- 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 to add more color to the plate. Eat the rainbow!
- 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: use whole milk to achieve the creamy consistence. I use Grassmilk by Organic Valley.
- 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. You could use frozen peas, just make sure you cook them a little but more to remove extra liquid.
- Cook the pasta as the label directs.
- Drain capers and crumbled goat cheese. Remove vegetables from heat, add capers and crumbled goat cheese.
- Add spaghetti pasta and mix well.
- Taste for salt and pepper, and add more if necessary. Stir gently until the goat cheese is melted.
- Sprinkle with chives and red pepper flakes and serve.
- Nicely pairs with a glass of Sancerre.
Creamy reduced-guilt pasta loaded with zucchini and peas.
