Summer Vegetable Linguine with Feta

I told you the goat cheese was a problem. I just can’t get enough of those creamy, soft crumbles!

Save me? Or rather, save my husband… He’s about had it with the goat, I think. The man is a mozzarella and parmesan lover to the grave!

In this summer vegetable linguine, the feta melts effortlessly into with the warm linguine to create a rich, scrumptious sauce. It is divine. I mean, I don’t mean to get all uppity on you, using a word like “divine,” but that’s just what it is. Accept it.

Diviiiine, dahling.

And while we’re on the topic of divine, can we talk sweet corn for a second?

There is nothing better than a stalk full of golden, plump kernels waiting for shucking and shimmying their way into a delicious pasta, salad, or salsa. Not to mention, it is ridiculously fun to tear into them – it’s like revealing a big, shiny prize inside. Not fun? Getting those silks off. But it just takes patience.

Moral of the story: Go for the gold, baby. That is, spend 50 cents an ear and toss the frozen stuff. Just this once?

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While we enjoyed this on the side of a crispy roast chicken, it could have easily been a full meal for me! Pour me a glass of rosé, scooch a salad alongside, and dinner is served. Total chick food, says hubby. Totally amazing, says I!

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This linguine would make for a scrumptious Mediterranean-style meal for summer dinner guests. With juicy tomatoes (thanks again, Brien!) and corn, zucchini ribbons, garlic and fresh basil, I don’t think anyone could resist this colorful and impressive, yet oh-so easy, pasta dish.

And for the kicker, it tastes even better than it looks! Yes indeedy, this meal’s got all kinds of goodness going on…

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Whip up this light, luscious dish some weeknight for yourself and someone special, and you’ll see what I mean. With a little lemon juice squeezed over top, each forkful of creamy, sweet and salty deliciousness gives you the feeling of truly enjoying summer comfort food… without the added waistline. Clean eating doesn’t have to be bland and boring, after all!

I hope you enjoy this recipe and let me know how it turns out if you try it!

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Summer Vegetable Linguine with Feta

Yield: Serves 4

Ingredients:

3/4 pound whole wheat linguine

3 tablespoons olive oil

2 pints cherry or grape tomatoes, halved

2 cups fresh corn kernels (from 2 ears)

2 small zucchini (about 1 pound), cut into thin ribbons with a vegetable peeler

2 cloves garlic, sliced

1/4 teaspoon each kosher salt and black pepper

2 tablespoons chopped fresh basil leaves

4 ounces goat cheese (feta), crumbled

2 lemons, halved

Directions:

Cook pasta according to package directions. Strain into a liquid measuring cup, reserving 3/4 cups of the cooking water. Return pasta to the pot.

Heat oil in a large skillet over medium heat. Add tomatoes, corn, zucchini, garlic, salt and pepper. Cook, tossing occasionally, until vegetables are tender, 4-5 minutes.

Add cooked pasta and 1/2 cup of the cooking water to the skillet. 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 fresh basil and goat cheese. Squeeze a little lemon juice, to taste, from halved lemons over each portion.

Enjoy!

Adapted from Real Simple

      

43 Responses to “Summer Vegetable Linguine with Feta”

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    1
    Tieghan — July 26, 2013 @ 12:14 am

    Oh it so pretty! Wow! I mean wow! Just gorgeous! I love all these ingredients and goats feta? YUM!!

    Oh and these photos? Just stunning!! Please teach me your secrets?? Hehe!

    Completely amazing pasta!

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    Laura (Tutti Dolci) — July 26, 2013 @ 12:17 am

    Mouthwatering linguine, I love all the summer veggies!

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    Anne ~ Uni Homemaker — July 26, 2013 @ 12:35 am

    Wow. such a gorgeous pasta dish! Everything just pops! I love goat cheese –will be giving this beauty a try. Thanks for sharing this recipe with us Georgia and have a great weekend!

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    Sister Spice — July 26, 2013 @ 4:16 am

    I adore goat cheese AND pasta. This recipe looks like a great and tasty way to have them both with some wonderful added veggies!

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    Stacy | Wicked Good Kitchen — July 26, 2013 @ 5:55 am

    Gorgeous, girl! Beautiful styling and photography. This pasta salad looks like a symphony. And, I think that is the most beautiful ear of corn ever photographed. Love it! And, I love this salad…chick food or not. Extra cheese, please! I need to become a neighbor of Brien’s, too. Lovely gift basket of fresh summer maters! Could this salad BE any more divine? (In my best Chandler Bing voice, LOL!) Thanks for sharing and happy weekend, Georgia!

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    Laura @ The Rookie Cook — July 26, 2013 @ 6:03 am

    Wow, this pasta looks amazing (like always)! I think I might be with your husband of the mozzarella and Parmesan cheese, although I’ve never had goat cheese to be fair.
    Looks like I’ve got another meal coming on – we haven’t had pasta all summer yet I think!

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    Teresa, foodonfifth — July 26, 2013 @ 7:00 am

    Well you cannot get much prettier than this! So fresh and summery and healthy. Just the best way to eat with this July heat. Thanks for sharing and your photos are lovely.

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    Ashley — July 26, 2013 @ 7:16 am

    This pasta sounds like a perfect summer meal to me – and it’s so pretty! Although I’m pretty sure my husband would call it chick food too. lol. He said that about a strawberry pizza I made this week – but he did devour it… so maybe it’s man food too : )

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    Eileen — July 26, 2013 @ 7:54 am

    Georgia, i’d say this looks pretty “divine” too. Our neigbhor has a field of sweet corn and she just told me it’s almost ready for the pickin. I’m ready and wating. I have zucchini coming out my, well you know where. This recipe will certainly help use a few of them up! Have a great weekend :)

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    Erin | The Law Student's Wife — July 26, 2013 @ 8:31 am

    Girlfriend, you can bust out the goat anytime you like when I’m around! I love that creamy white goodness. This pasta is such a looker! Love all the fresh summery colors and flavors.

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    Maureen | Orgasmic Chef — July 26, 2013 @ 8:41 am

    A dish full of fresh flavor. Yum!

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    Erin @ Dinners, Dishes and Desserts — July 26, 2013 @ 8:50 am

    All the fresh ingredients make this perfect! I have so many of them in my garden too, and my husband would go crazy for the feta part :)

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    Jeanette — July 26, 2013 @ 8:56 am

    What a stunning pasta dish Georgia! Love all the fresh ingredients and it is just beautiful to look at.

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    Ash- foodfashionparty — July 26, 2013 @ 9:39 am

    Georgia, I can see why you love goat cheese, IT is addictive. We love the tanginess it gives too. There’s nothing like fresh corn.
    This dish looks so colorful and the pictures are beautiful.

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    marcie@flavorthemoments — July 26, 2013 @ 10:02 am

    Georgia, this dish just screams summer, with all of those colors and that CORN! I love my cheese crumbles, too. I just discovered ricotta salata crumbles at Trader Joe’s and now I’m hooked on that. This pasta looks so fresh and delicious!

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    Marie @ Little Kitchie — July 26, 2013 @ 10:46 am

    This is my idea of heaven! DIVINE indeed! :)

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    Leah | So, How's It Taste? — July 26, 2013 @ 10:47 am

    Gorgeous! This just screams summer! It’s almost too pretty to eat.

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    Jaclyn — July 26, 2013 @ 11:57 am

    This looks like the perfect summer meal! YUM!

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    Corinne Carpenter — July 26, 2013 @ 2:55 pm

    Saw this in my Real Simple magazine and made it no less than 5 days later! It’s a delicious, filling and perfect summer pasta, I agree!
    Plus, I think it finally helped convert my husband into liking goat cheese!

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    Honey, What's Cooking — July 26, 2013 @ 4:02 pm

    oh georgia, i’m with your husband on goat. i hate it… i love parmesan and mozzarella too. :-) i don’t know i think goat cheese is an acquired taste, it tastes pungent to me…. and same for feta, but sometimes feta is okay. this summer linguine looks fab… i love light summer pastas. :)

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    Cassie | Bake Your Day — July 26, 2013 @ 4:33 pm

    This is gorgeous, Georgia! I love the goat cheese with these ingredients!

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    Monet — July 26, 2013 @ 5:13 pm

    What a beautiful recipe Georgia! I swear your blog is such a breath of fresh air! The baby is finally starting to nap on a consistent schedule which means I’ll have more time for blog reading. Thank you for all your sweet words over the last few weeks! We’re coming to Austin in September and I would LOVE to see you. And I’m a goat cheese addict myself, so I’ll be making this soon. xoxo

    • Georgia — July 28th, 2013 @ 2:13 pm

      How exciting! So happy to hear you’ll be coming to Austin again! Please let me know if you have time to catch up while you’re here. I’d love to see you three!

  23. #
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    Katrina @ Warm Vanilla Sugar — July 26, 2013 @ 9:07 pm

    This salad is so colourful and looks absolutely lovely! I can’t wait to dig into this!

  24. #
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    Angie@Angie's Recipes — July 26, 2013 @ 10:35 pm

    This is so pretty, colourful and summery!

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    Karen - Cinnamon Freud — July 27, 2013 @ 12:08 am

    This pasta looks amazing- would totally fit the bill for my current crab cravings with lots of summer produce. Yum.

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    Valerie @ From Valerie's Kitchen — July 27, 2013 @ 11:31 am

    I am SO in love with goat cheese too! What a gorgeous, vibrant dish chock full of veggies. Love it!

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    sally @ sallys baking addiction — July 27, 2013 @ 11:40 am

    Perfection, Georgia. This pasta dish is just perfection. Everything I love about summer meals. Easy, fresh, lemon, veggies, and of course – cheese :)

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    Bianca @ Confessions of a Chocoholic — July 27, 2013 @ 2:15 pm

    Definitely total chick food, and definitely totally divine! I have a thing for goat cheese and feta myself (and cheddar and parm.)… :)

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    Mr. & Mrs. P — July 27, 2013 @ 11:28 pm

    Beautiful summery pasta Georgia!! The bright colors bring a smile to anyones face!

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    Jeremy Norton — July 28, 2013 @ 1:28 am

    I love pastas. This is simply perfect.

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    Eat Good 4 Life — July 28, 2013 @ 4:37 am

    This looks so summery, refreshing and vibrant. The colors are awesome. I need to purchase some basil to make something like this when I get back. My kids are going to love it with the corn :-)

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    Ramona — July 28, 2013 @ 6:53 am

    One word… AaaaMAZING! I love how light and fresh this pasta looks. The feta is a perfect flavor pop too. :)

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    Joanne — July 28, 2013 @ 6:56 am

    Pasta dishes like this are my favorite because they really celebrate the season!! I’d love a big dish of this!

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    Alex — July 28, 2013 @ 10:05 am

    This is a really happy-looking recipe. Thank you for sharing!

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    Nami | Just One Cookbook — July 28, 2013 @ 7:27 pm

    The color is amazing! During the hot summer days when our appetite is down, I feel that food needs to appeal people with the look of the dish. Your colorful and refreshing summer vegetable pasta looks so good! I got hungry by looking at it. :)

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    Jennifer @ Not Your Momma's Cookie — July 29, 2013 @ 3:49 pm

    Goat cheese is something I do NOT need saving from ;) I adore that stuff so much! This looks like the perfect way to use it during the summer -such a beautiful dish!

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    Pamela @ Brooklyn Farm Girl — July 31, 2013 @ 11:46 am

    This linguine look sos fresh and summery! I absolutely love the colors, great job!

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    Dan from Platter Talk — July 31, 2013 @ 1:32 pm

    What a beautiful looking post!! Your photography is topped only by the incredible recipe – it is so summery and delicious sounding – great job, Georgia!!

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    Patty — July 31, 2013 @ 8:09 pm

    Just a quick comment to say-this is my kind of Summer meal- love everything about it-including your gorgeous photos!

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    maria at inredningsvis — August 1, 2013 @ 2:50 pm

    MMMM SO LOVELY POST :) I really love your blog and I’m now following.

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    Kiersten @ Oh My Veggies — August 1, 2013 @ 6:19 pm

    Oh my gosh! So colorful, so summery, so much deliciousness. I LOVE this!

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    Samantha — August 27, 2013 @ 6:06 pm

    Just made this for dinner. My fiance couldn’t stop talking about how awesome it was and that we need to make it again! We didn’t use as many vegetables. Two ears of corn was A LOT so we used a little more than one. We ended up sprinkling some dried herbs on top to our own likings but this is a must try!

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