I think I’ve said once before how much I enjoy Sunday evening dinner. I rarely cook and when I do it’s certainly not a production. Except Sunday evenings. I try very hard to make a big, wonderful dinner on Sundays so that our bellies and hearts are full for the upcoming week. (Note: glass of wine while cooking is a necessity.)
This week I tried a recipe from Real Simple that looked amazing on the cover of this month’s issue. It tasted just as good as it looked with fresh veggies and my new favorite cheese. (How have I gone this long without goat cheese?!?!)
I didn’t find the time to make homemade ice cream this weekend like I’d hoped so instead we’re settling for fresh peaches over vanilla ice cream for dessert. Yum!
I hope your bellies and hearts are just as full as ours for the week. xo
Linguine with Summer Vegetables and Goat Cheese
Total time: 20 minutes
1/4 pound linguine
1/2 cup chopped walnuts
3 tablespoons olive oil
2 cups fresh corn (from 2 ears)
2 cloves garlic, sliced
2 pints cherry or grape tomatoes, halved
2 small zucchini, cut into thin ribbons with a vegetable peeler (didn’t have a vegetable peeler, so just thinly sliced)
2 tablespoons fresh oregano leaves (unfortunately Walmart was out of oregano when I went, so none for us)
4 ounces goat cheese, crumbled
Cook the pasta according to the package. Reserve 3/4 cup of the cooking water; drain the pasta and return it to the pot.
Meanwhile, heat oven to 350 degrees. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 8-10 minutes.
Heat the oil in a large skillet over medium heat. Add the corn, garlic, and 1/4 teaspoon salt and pepper and cook, tossing occasionally, until the corn is tender, 2 to 4 minutes.
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 slightly thickened and coats the pasta, 2 to 3 minutes (adding more cooking water as needed to loosen the sauce.)
Serve sprinkled with the oregano, walnuts and goat cheese.