linguine with summer vegetables & goat cheese



  • 3/4 pound whole wheat pasta
  • 1/2 cup chopped walnuts
  • 3 tablespoons olive oil
  • 2 cups fresh corn (from 2 ears)
  • 2 cloves garlic, sliced
  • kosher salt and black pepper
  • 2 pints cherry or grape tomatoes, halved
  • 2 small zucchini (about 1 pound), cut into thin ribbons with a vegetable peeler
  • 2 tablespoons fresh oregano leaves
  • 4 ounces goat cheese, crumbled
  • Turkey Sausage (optional) – sliced & cooked

Cook the pasta according to the package directions. Reserve ¾ cup of the cooking water; drain the pasta and return it to the pot.

Meanwhile, heat oven to 350° F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 8 to 10 minutes.
Heat the oil in a large skillet over medium heat. Add the corn, garlic, and ¼ teaspoon each salt and pepper and cook, tossing occasionally, until the corn is tender, 2 to 4 minutes.

Add the corn, tomatoes, zucchini, and ½ cup of the cooking water to the pasta. Cook over medium heat, gently tossing, until the liquid is slightly thickened and coats the pasta, 2 to 3 minutes (adding more cooking water as needed to loosen the sauce).

Serve sprinkled with the oregano, walnuts, and goat cheese. Add in turkey sausage if desired.


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