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Spring Vegetable Pasta

Spring Vegetable Pasta
This pasta dish combines the light, fresh flavors of spring, including tender zucchini and baby arugula. For a spicy kick, add a pinch or two of crushed red pepper flakes to the vegetable mixture.

Ingredients:

  • 1/4 cup extra-virgin olive oil
  • 1 yellow onion, cut into slices 1/4 inch thick
  • 2 garlic cloves, minced
  • 1/3 cup drained oil-packed sun-dried tomatoes,
      thinly sliced
  • 2 zucchini, thinly sliced lengthwise with a
      vegetable peeler
  • 2 cups baby arugula
  • 4 oz. goat cheese (chèvre), crumbled
  • Crushed red pepper flakes, to taste (optional)
  • Salt and freshly ground pepper, to taste
  • 8 oz. fresh fettuccine (see related recipe
      at left)

Directions:

Bring a large pot of water to a boil over high heat.

Meanwhile, in a large fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the onion and cook, stirring often, for 1 minute. Add the garlic and cook, stirring occasionally, until the onion starts to caramelize, 7 to 8 minutes. Transfer to a large bowl. Add the sun-dried tomatoes, zucchini, arugula, the remaining 2 Tbs. oil, three-fourths of the goat cheese and the red pepper flakes to the bowl. Season with salt and pepper.

Salt the boiling water, add the pasta and cook until al dente (tender but firm to the bite), 2 to 3 minutes. Drain well, add to the bowl with the vegetables and toss gently to combine.

Transfer to warmed pasta bowls and sprinkle with the remaining goat cheese. Serve immediately. Serves 2.

Williams-Sonoma Kitchen