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Goat Cheese Pasta Primavera | Taste and Tipple

Goat Cheese Pasta Primavera

Course Main Course
Cuisine Italian
Keyword pasta primavera
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Author Yvonne Langen


  • 1/3 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 clove garlic minced or grated
  • 1 lemon zest and juice
  • 1/4 cup fresh basil chopped
  • 1 tbsp fresh oregano chopped
  • pinch of crushed red pepper flakes
  • kosher salt and pepper
  • 2 zucchini peeled into ribbons
  • 1 pint cherry tomatoes halved
  • 1 tbsp extra virgin olive oil
  • 2 ears corn kernels cut from the cob
  • 1/2 lb spaghetti
  • 6 oz goat cheese crumbled
  • 1/2 cup pine nuts toasted
  • 1/2 cup Pecorino grated


  1. In a medium bowl, combine olive oil, balsamic vinegar, garlic, lemon zest and juice, basil, oregano, crushed red pepper flakes, and a pinch each of salt and pepper. Add the zucchini, cherry tomatoes, and corn and toss to combine.

  2. Toast pine nuts in a small frying pan over medium heat, stirring regularly, until golden, about 3 minutes. Set aside.
  3. Meanwhile, heat 1 tbsp of oil in a large skillet over medium heat. Add the corn and a dash of salt, tossing occasionally, until the corn is tender, 2 to 4 minutes.
  4. Cook the pasta according to package directions. Reserve 1 cup of cooking water, strain and return to pot.
  5. Add crumbled goat cheese to pasta and 1/2 cup of reserved cooking water. Over low heat, toss to combine until cheese is melted into a glossy sauce, adding more cooking water, as needed, to loosen the sauce.
  6. Add marinated veggies, with any remaining marinade, and pine nuts to pasta, toss to combine.
  7. Divide into bowls and top with a dusting of fresh Pecorino. Serve and enjoy!