This pasta dish goes together quickly and makes for a nice Sunday Lunch!
As you can see, summer vegetables abound and you could certainly add more if desired. I thought about adding some meat but something light won out this time!
My inspiration came from the magazine, Real Simple.
1 pound linguine
1/2 cup roasted, chopped pecans
3 tablespoons olive oil
2 cups fresh corn or frozen if you like
2-3 cloves fresh garlic, chopped
Sea Salt and freshly ground pepper, to taste
2 pints of yellow/red grape tomatoes, halved (combination of the two)
2 medium zucchini cut into thin ribbons
2 tablespoons fresh oregano leaves
4 oz. package of cranberry goat cheese, crumbled
Cook the linguine, as per package instructions, reserve one cup of cooking water and set aside.
Drain the linguine and return to the pot.
Toast the pecans (or nuts of your choice)
Heat olive oil in large pan over medium heat. Add the corn, garlic, salt and pepper, toss about and cook until tender.
Add the corn, tomatoes, zucchini, and 1/2 cup water to the pasta. Continue to cook over medium heat, tossing mixture gently until the liquid is slightly thickened (you can add more water if you wish).
Place the linguine mixture on a large platter and immediately sprinkle with toasted pecans, cranberry goat cheese and oregano leaves.