Vegetable and Goat Cheese Spaghetti
Serves:
4
Prep Time:
Cook Time:
Total Time:
A classic primavera pasta recipe, with fresh spring veggies, gets an upgrade with creamy, tangy goat cheese.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 cups | whole milk |
| 1 tablespoon | extra virgin olive oil |
| 12 ounces | gluten-free or wheat spaghetti or thin linguine |
| 1 pound | fresh asparagus, trimmed and sliced on an angle |
| 1/4 cup | frozen peas |
| 4 ounces | soft goat cheese, crumbled |
| 3 tablespoons | capers, drained |
| snipped chives, for garnish |
Directions:
In deep 12-inch skillet, combine milk, oil, pasta, 2 1/2 cups water, 1/2 teaspoon salt and 1 teaspoon pepper. Heat to boiling on high, separating pasta with tongs occasionally.
Add asparagus and peas. Reduce heat to maintain simmer; cook 10 minutes or until pasta is almost al dente and most of liquid has been absorbed, stirring occasionally. Remove from heat. Stir in goat cheese, capers and 1/4 teaspoon salt until cheese has melted. Garnish with chives.
Source: goodhousekeeping.com
