Recipe: Pasta Primavera wit Goat Cheese
(I'm not a measurer; I'm an eyeballer, so take these measurements in the recipe as approximations. You can add more or less of whatever you like.)
Dissolve the bullion in the 1/2 c. hot pasta water and set aside.
In a large saute pan heat the evoo over med high heat and saute the garlic 'til limp, then the veggies, heat until slightly limp, stirring as needed to avoid burning, add the broth, cover cook until broth is almost cooked up, add another half cup water, stir, pile veggies in the middle, add the cheese on top, cover again. After about 1 or 2 minutes, stir. The cheese should easily melt into the broth, making a sauce. Stir until everything's well coated. Toss with the pasta until that is well coated. Serve. Also makes a nice pasta salad chilled.
(I'm not a measurer; I'm an eyeballer, so take these measurements in the recipe as approximations. You can add more or less of whatever you like.)
- 2 c. cooked pasta (half a box)
- 1/2 c. hot water (take from the pasta water)
- 1 veg bullion cube
- 1/2 c. water
- 1/2 c. goat cheese crumbles
- 1/3 c. bleu cheese crumbles
- lots and lots of vegetables, chopped--this is what I used
- carrots (2 sticks, coined and halved, steamed over the pasta before sauteing all the other veg)
- red bell pepper
- mushrooms
- broccoli
- onion
- garlic cloves, finely chopped (your preference)
- 8 fresh basil leaves, chopped
- 2 tbs evoo
Dissolve the bullion in the 1/2 c. hot pasta water and set aside.
In a large saute pan heat the evoo over med high heat and saute the garlic 'til limp, then the veggies, heat until slightly limp, stirring as needed to avoid burning, add the broth, cover cook until broth is almost cooked up, add another half cup water, stir, pile veggies in the middle, add the cheese on top, cover again. After about 1 or 2 minutes, stir. The cheese should easily melt into the broth, making a sauce. Stir until everything's well coated. Toss with the pasta until that is well coated. Serve. Also makes a nice pasta salad chilled.