Creamy goat cheese, sweet cherry tomatoes, garlic, olives and fresh basil are warmed by the heat of freshly cooked angel hair pasta. Get a big pot of salted water heating on the stove. It is confusing..... and needs to be clarified. Real Simple is part of the Meredith Home Group. Made with products you probably have on hand. Serve sprinkled with the oregano, walnuts, and goat cheese. Add the spaghetti, the reserved 1/2 cup of pasta cooking water and the 1/4 cup of pecorino to the skillet and toss over low heat until the pasta is coated with the sauce. I made this last night. Your email address will not be published. I never even thought to write up the recipe, it’s so simple. I suggest 250. What’s the best shape of pasta to use? While it comes to a boil, prepare the sauce ingredients. Thanks for the guidance, everyone :). Great idea. This is a delicious recipe. Whisk in the polenta in a slow, steady stream, then reduce the heat to medium-low. It’s made with fresh lemons picked from a friend’s tree on a weekend. No cooking required. If I were to try making it again, I'd definitely modify it somehow. Such a great summer meal with a glass of white wine, I'm definitely making it again! Heat the oil in a large skillet over medium heat. I was so excited to try this recipe because it looked amazing on the cover. Has your Thanksgiving pumpkin pie gone bad? RSS subscription, Slow Cooker Chicken Thighs with Dried Cherries and Leeks, Chili and Brown Sugar Baked Sweet Potato Fries with Chipotle Aioli, My Favorite Easy Goat Cheese Appetizer: Goat Cheese Dressed For a Party, Raw Kale Salad with Honey Lemon and Parmesan, Roasted Squash Stuffed with Roasted Vegetables, Roasted Tomatoes and Mushrooms with Grilled Bread, Toasted Coconut Quinoa Yogurt Parfait with Gingered Maple Syrup, « Indonesian Grilled Green Beans with lemon aioli dipping sauce, Chopped Salad with Herb Buttermilk Dressing ». Cook the pasta according to the package directions. They must have scooped all the vegetables on top of a small amount of pasta to make it appear the way it does in the photo. More salt and pepper to taste. the goat cheese and walnuts were a nice addition, but other than the creaminess of the goat cheese, it lacked good flavor. The rosemary comes from my own garden. I'm a vegetarian so when I saw this dish on the cover of the magazine I got excited. However, because the sauce is creamy and delicious, I use pasta that has a lot of surface area (like rotini) or is in a tube shape (like penne) so that you can get as much of the sauce as possible in each bite. Reduce the heat to moderately low and cook, stirring, for 1 minute. Cook about a minute. It was also too hot to turn on the oven, so I didn't bother to toast the walnuts. We substituted feta for goat cheese, too. Real Simple may receive compensation for some links to products and services in this email on this website. Find out exactly how many strands you need. Add the butter, goat cheese, Parmesan and cream and stir until incorporated. Serve hot with fresh cracked pepper on the side. I was wowed by the picture of this dish on the cover of the magazine. The 16 Best Thanksgiving Recipes from Panning The Globe, Chili Roasted Sweet Potatoes with Cranberry Maple Citrus Glaze, Shredded Brussels Sprouts with Crispy Fried Shallots, Italian Sausage Stuffing with Broccoli Rabe and Parmesan, Curried Butternut Squash Soup with Apples, Olive Oil and Roasted Garlic Mashed Potatoes (Dairy Free), Roasted Brussels Sprouts with Bacon and Dried Cherries, Wild Rice Salad with Cranberries, Apricots and Pecans. I used frozen corn instead of fresh corn because I had frozen corn I wanted to use up. And it saves energy. It was real good and I will make it again, altho it was sure high in calories! Cook over medium heat, gently tossing, until the liquid is slightly thickened and coats the pasta, 2 to 3 minutes (adding more cooking water as needed to loosen the sauce). These simple stretches reduce muscle tension and stiffness, Tipping etiquette for all the important people who take care of you, Expert tips to improve your skin complexion and texture, 2 small zucchini (about 1 pound), cut into thin ribbons with a vegetable peeler, Back to Linguine With Summer Vegetables and Goat Cheese, All products and services featured are selected by our editors. The flavor lacked something. Learn how to tell—and find out how long store-bought or homemade pumpkin pie lasts. It looked beautiful....but, alas, the flavor was kind of boring. The pasta should be finished by now, so add it to the skillet with the zucchini. Add the cooked corn, tomatoes, zucchini, and ½ cup of the cooking water to the pot with the pasta. Whisk in the polenta in a slow, steady stream, then reduce the heat to medium-low. Scoop any remaining sauce ingredients on top. I also used the goat cheese with herbs.I added fresh oregano,a spicy oregano,rosemary,basil,chicken,egg plant,red and yellow peppers and parsley.This was delicious!When I made it the and time I used goat cheese and feta.All herbs and veggies were fresh. Loads of flavor when it mixed with the cheese and walnut topping. Info. Using 2 large forks, toss the mixture until thoroughly combined. For minor steps like toasting bread or nuts, I use a toaster oven. Cook the corn ahead and pour the boiling water just to cover cellophane noodles~~which I used instead of pasta. Stir noodles and goat cheese into veggies until creamy, add walnuts. I plan on trying some variations, including pecans instead of walnuts and an assortment of other vegetables. When the angel hair is ready, reserve a cup of the cooking water, drain the pasta, dump it into the bowl on top of the sauce ingredients, and toss everything together, letting the heat of the pasta melt the goat cheese and coat the pasta. I can almost guarantee you'll make this pasta … This alone can determine if a recipe is bland or not. Line a small baking sheet with foil. Also, the goat cheese was too mild and just got lost - feta may be a better choice. I used all the 3/4 cup of pasta water and about 1/4 cup of water from some corn I was cooking. Divide pasta among 4 bowls. Crumble in the goat cheese and toss it well. In a large serving bowl, combine the sauce ingredients: cherry tomatoes, goat cheese, olives. Then immediately add the hot pasta to the bowl with the tomato-goat cheese mixture. The fresh oregano and toasted walnuts were a great addition. Cook, stirring continuously, until the polenta begins to thicken and most of the water is absorbed, 5 to 7 minutes. I will definitely make it again. I added white cooking wine, lemon, and parsley to the mix, then added chopped green olives to the topping, and WOW! I have not yet cut it that way. In 2011, I originally posted our favourite French summer classic, Warm Goat Cheese … This is summer pasta, pure and simple. Serve topped with oregano. Thin with a little of the cooking water, if desired. Cook pasta al dente* which will take just a few minutes so watch carefully. The flavor was lacking. Position rack in upper third of oven; preheat broiler. This meal is light, perfect for summer, and reheats well for leftovers. While the noodles are soaking up the corn water, saute the garlic and then added corn, zucchini, tomatoes, salt and pepper. This Goat Cheese & Walnut Pasta Sauce has just evolved over the last few years. Turn the heat to low. Very easy to make and absolutely delicious. ... Penne pasta covered in a tangy goat cheese sauce with rosemary and spinach. https://www.epicurious.com/.../pasta-with-tomatoes-and-goat-cheese-103833 I try to make a point of not turning on my oven in the summer.