Vegetable and Goat Cheese Spaghetti
A classic primavera pasta recipe, with fresh spring veggies, gets an upgrade with creamy, tangy goat cheese.
|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|
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.