This summer pasta dish was one of the meals eaten while
tuned into ABC, and is far more memorable than what's-his-face or that other
guy. Warm linguine is tossed with charred corn, zucchini ribbons, and sliced
tomatoes. It almost sounds too simple to be good….that is, until its mixed with
walnuts, basil, and goat cheese which manages to melt into the pasta and coat
each strand of linguine.
Trust me when I say you must make this pasta dish, found on
the August cover of Real Simple magazine. A side of trashy TV is totally
optional!
One Year Ago: Kentucky Style Turkey Burgers with Redeye Bourbon Onions and Cheddar
Two Years Ago: Chocolate/Peanut Butter Covered Oreo Cheesecake Pretzel Bites
Three Years Ago: Grilled Calzones
Linguine with Summer Vegetables and Goat Cheese
from Real Simple August 2013
Ingredients:
-3/4 lb linguine
-1/2 cup chopped walnuts
-3 tbsp olive oil
-2 cups corn (cut from fresh cobs or frozen)
-2 cloves garlic, sliced
-kosher salt & black pepper
-2 pints cherry or grape tomatoes, halved
-2 small zucchini (about 1 pound), cut into thin ribbons with a vegetable peeler
-2 tbsp fresh basil (original called for oregano)
-4 oz goat cheese, crumbled
Directions:
1. Cook the pasta according to package instructions. Reserve 3/4 cup of the cooking water and set aside. Drain the pasta and return it to the pot.
2. Meanwhile, heat the oven to 350F and toast the walnuts on a rimmed baking sheet, tossing occasionally, for 8-10 minutes.
3. Heat the olive oil in a large skillet over medium heat. Add the corn, garlic, and 1/4 tsp each salt and pepper. Cook, stirring occasionally, for 2-4 minutes or until corn is tender.
4. 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 has begun to thicken and coat the pasta (2-3 minutes). Add additional cooking water if needed.
5. Serve sprinkled with basil, walnuts, and goat cheese.
Two Years Ago: Chocolate/Peanut Butter Covered Oreo Cheesecake Pretzel Bites
Three Years Ago: Grilled Calzones
Linguine with Summer Vegetables and Goat Cheese
from Real Simple August 2013
Ingredients:
-3/4 lb linguine
-1/2 cup chopped walnuts
-3 tbsp olive oil
-2 cups corn (cut from fresh cobs or frozen)
-2 cloves garlic, sliced
-kosher salt & black pepper
-2 pints cherry or grape tomatoes, halved
-2 small zucchini (about 1 pound), cut into thin ribbons with a vegetable peeler
-2 tbsp fresh basil (original called for oregano)
-4 oz goat cheese, crumbled
Directions:
1. Cook the pasta according to package instructions. Reserve 3/4 cup of the cooking water and set aside. Drain the pasta and return it to the pot.
2. Meanwhile, heat the oven to 350F and toast the walnuts on a rimmed baking sheet, tossing occasionally, for 8-10 minutes.
3. Heat the olive oil in a large skillet over medium heat. Add the corn, garlic, and 1/4 tsp each salt and pepper. Cook, stirring occasionally, for 2-4 minutes or until corn is tender.
4. 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 has begun to thicken and coat the pasta (2-3 minutes). Add additional cooking water if needed.
5. Serve sprinkled with basil, walnuts, and goat cheese.
