I was standing in the airport minding my own business when I spotted the August 2013 Real Simple magazine with the picture of a pasta dish on the cover.  Of course, pasta always gets my attention.  Their recipe for Linguine with Summer Vegetables looks summer fresh and delicious. It inspired this dish.  I thought we could put our 3 in 3 Al Dente Pasta spin on it.  Here is my version, using garlic parsley fettuccine with the garlic parsley herb mixed already in the pasta and all the farm fresh tastes of summer corn, cherry tomatoes, and baby zucchini.  If you use baby zucchini the peeled pieces are tender enough that they don’t need to be cooked at all.  The chevre will melt slightly with the just cooked pasta, and reserving a little of the cooking water will help to make a creamy sauce.  The chevre used here has the extra addition of lemon**.  Bonus!  Then the finished dish is tested for seasonings and garnished with crunchy toasted walnuts.


Pasta with summer vegetables and chevre

1/2 bag of Al Dente garlic parsley fettuccine, or any other cut or flavor of pasta

1 cup fresh corn, cooked, and kernels cut off cob (I used a left over cooked corn on the cob)

1 cup cherry tomatoes, cut in halves or quarters

1 small zucchini, or 1 cup shaved with a vegetable peeler

2 oz goat cheese, crumbled

salt and pepper to taste

1/2 cup walnuts, toasted


Cook pasta in boiling water for just three minutes, reserving 1/2 cup of cooking liquid, drain.  Pour pasta into large serving bowl and toss corn, tomatoes, slices of zucchini, and crumbles of goat cheese.  Use a little of the reserved pasta cooking liquid to make a creamy sauce.  Check for seasonings.  Garnish with walnuts.


**Would be great to garnish with fresh lemon if you’re using the lemon flavored chevre and had a fresh lemon.

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