Pasta With Vegetables And Goat Cheese
A vibrant pasta dish combining tender vegetables, creamy cheeses, and bright lemon flavor, perfect for a quick weeknight dinner or a satisfying vegetarian meal. The goat cheese adds tanginess, while roasted red pepper provides a smoky sweetness, making this dish both comforting and lively.
Ingredients
- 1 cup chicken or vegetable broth ⓘ
- 1/2 cup dry white wine ⓘ
- 1/2 cup chopped shallots or scallions ⓘ
- 1/2 teaspoon fresh ground black pepper ⓘ
- 10 oz. frozen broccoli florets ⓘ
- 1 small yellow squash, halved lengthwise and sliced ⓘ
- 1 cup sliced mushrooms ⓘ
- 8 oz. light or fat-free cream cheese
- 4 oz. goat cheese (Feta), crumbled ⓘ
- 3 tablespoons fresh lemon juice
- 1 lb. uncooked linguine ⓘ
- 1 roasted red pepper, cut in strips
Instructions
- Combine chicken or vegetable broth, white wine, chopped shallots or scallions, and black pepper in a large saucepan.
- Bring to a boil, then add frozen broccoli florets, breaking them apart. Add sliced yellow squash and sliced mushrooms. Reduce heat, cover, and simmer for 5 minutes.
- Add cream cheese, goat cheese, and lemon juice. Cook on low heat, stirring constantly until cheeses are melted. Set aside, keeping warm.
- Cook linguine according to package directions. Drain.
- Place cooked pasta in a large serving bowl. Add the vegetable and cheese mixture and toss gently.
- Garnish with roasted red pepper strips before serving.
Tips & Substitutions
For a creamier texture, consider adding a splash more broth or wine. If you don't have goat cheese, feta or a sharp cheddar can be a good substitute. You can also customize the vegetables based on what’s in season or available, making this dish versatile like many Italian recipes. For added protein, grilled chicken or chickpeas can be mixed in.
Serving Suggestions
This dish can be served as a light main course or a hearty side. It pairs wonderfully with a crisp green salad or garlic bread. For a complete meal, consider accompanying it with grilled chicken or a side of roasted vegetables, enhancing the flavors of the pasta.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm in a saucepan over low heat, adding a splash of broth or water to help loosen the sauce. Avoid microwaving, as it can make the pasta gummy.
Nutrition & Diet Analysis (per serving)
Each serving of Pasta With Vegetables And Goat Cheese contains roughly 303 calories, with 11g protein, 63g carbohydrates, and 3g fat. It is an excellent source of vitamin C (91% of the Daily Value), dietary fiber (45% of the Daily Value), and iron (26% of the Daily Value), and a good source of calcium and vitamin A. It also contributes 13g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables can enhance the flavor and texture of the dish. Just be sure to adjust the cooking time, as fresh veggies may require a shorter cooking period to remain crisp and vibrant.
What type of wine is best for this recipe?
A dry white wine, such as Sauvignon Blanc or Pinot Grigio, works best as it complements the flavors without overpowering them. Avoid sweet wines, as they can alter the dish's savory profile.
Can I make this dish ahead of time?
Yes, you can prepare the vegetable and cheese mixture ahead of time and store it in the refrigerator. When ready to serve, cook the pasta and then combine everything. This makes it a great option for meal prep or entertaining.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).