Summer Vegetable Linguine with Feta

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This a healthy food

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INGREDIENTS:
3/4 pound whole wheat linguine

3 tablespoons olive oil

2 pints cherry or grape tomatoes, halved

2 cups fresh corn kernels (from 2 ears)

2 small zucchini (about 1 pound), cut into thin ribbons with a vegetable peeler

2 cloves garlic, sliced

1/4 teaspoon each kosher salt and black pepper

2 tablespoons chopped fresh basil leaves

4 ounces goat cheese (feta), crumbled

2 lemons, halved

DIRECTIONS:

• Cook pasta according to package directions. Strain into a liquid measuring cup, reserving 3/4 cups of the cooking water. Return pasta to the pot.
• Heat oil in a large skillet over medium heat. Add tomatoes, corn, zucchini, garlic, salt and pepper. Cook, tossing occasionally, until vegetables are tender, 4-5 minutes.
• Add cooked pasta and 1/2 cup of the cooking water to the skillet. Cook over medium heat, gently tossing, until the liquid is slightly thickened and coats the pasta, 2 to 3 minutes (adding more cooking water as needed to loosen the sauce).
• Serve sprinkled with fresh basil and goat cheese. Squeeze a little lemon juice, to taste, from halved lemons over each portion.

Source: Here

Enjoy!

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