This luscious version of pasta primavera gets its richness from goat cheese, not higher-fat ingredients like cream and butter. Serve it immediately to enjoy the creaminess of the goat cheese, and add plenty of freshly ground black pepper.
Special Diets:
Ingredients
Method
Bring a pot of lightly salted water to a boil.
While water is heating, place peas and asparagus in a colander in the sink.
Cook pasta according to package directions, about 8 minutes; before draining, reserve one cup of cooking water, set aside.
Pour remaining cooking water and pasta over peas and asparagus in the colander – the hot water will gently cook the vegetables while the pasta drains; do not rinse.
Toss lightly.
Return pasta and vegetables to pot, place over low heat, and stir in goat cheese, Parmigiano-Reggiano, sun-dried tomatoes and half the chopped mint.
Add reserved cooking water, a few tablespoons at a time, stirring until you have a creamy sauce.
Sprinkle with remaining mint and serve immediately.
Nutritional Info
Serving Size
Calories
500
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.