Vegetable and Goat Cheese Spaghetti
![](https://www.dvo.com/link/0901_014546405.jpg)
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