Farmers Market Goat Cheese Pasta Primavera with Marinated Veggies
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fettuccine tossed with marinated fresh vegetables, goat cheese, arugula, and herbs. Light and bright with tangy balsamic vinegar and fresh basil. A quick, elegant pasta dish for spring and summer.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/3 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic, minced or grated
- juice + zest of 1 lemon
- 1/4 cup fresh basil, chopped
- 1 tablespoon chopped fresh oregano
- pinch of crushed red pepper flakes
- kosher salt and pepper
- 1 small zucchini, cut into ribbons
- 1 small yellow squash, cut into ribbons
- 1 red bell pepper, sliced thin
- 2 ears corn, kernels removed from the cob
- 1 (12 ounce) jar marinated artichokes, drained
- 1 pound fettuccine pasta
- 1/2 cup grated parmesan cheese
- 6 ounces aged or creamy goat cheese, crumbled
- fresh arugula and toasted almonds, for serving
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 809mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 484mg
- Calcium
- 446mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 809MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.