Vegetable and Goat Cheese Spaghetti

Serves: 4

A classic primavera pasta recipe, with fresh spring veggies, gets an upgrade with creamy, tangy goat cheese.

Yield: Yield: 4 servings
Prep Time:
Cook Time:
Total Time:


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.


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