Another Lenten Friday, another meatless meals, another Friday dinner made by hubby. This was a really yummy vegetarian meal, and very filling too. It comes together much quicker than Giada's Pasta Primavera (though I love the flavor of the roasted veggies in Giada's) and is deliciously veggie loaded.
I have to admit I was nervous about the goat cheese. Goat cheese is not a flavor I typically seek out, because I equate it to feta in my brain. But it worked here, and was really good.
So, give this yummy one from the folks at Food Network Magazine a whirl. You won't be sorry.
Pasta Primavera from Food Network Magazine April 2011
- Kosher salt
- 12 ounces fusilli or other corkscrew pasta
- 1/2 pound sugar snap peas, halved lengthwise, or broccoli florets (or a combination)
- 2 carrots, shredded
- 1 yellow bell pepper, cut into thin strips
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 4 cloves garlic, thinly sliced
- 1 pint cherry tomatoes, halved (we used whole grape tomatoes)
- 1/4 to 1/2 teaspoon red pepper flakes
- 1/2 cup roughly chopped fresh mint
- 1/2 cup grated parmesan cheese
- 4 ounces goat cheese, crumbled
DirectionsBring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Add the sugar snap peas and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add the mint, parmesan and half the goat cheese and toss to combine. Season with salt.
Divide the pasta among bowls. Top with the remaining goat cheese and drizzle with olive oil.