This pasta dish combines the light, fresh flavors of spring, including tender zucchini and baby arugula. For a spicy kick, add a pinch or two of crushed red pepper flakes to the vegetable mixture.
Recipe courtesy of Williams-Sonoma
- 1/4 cup extra-virgin olive oil
- 1 yellow onion, cut into slices 1/4 inch thick
- 2 garlic cloves, minced
- 1/3 cup drained oil-packed sun-dried tomatoes, thinly sliced
- 2 zucchini, thinly sliced lengthwise with a vegetable peeler
- 2 cups baby arugula
- 4 ounces goat cheese (chevre), crumbled
- Crushed red pepper flakes, to taste (optional)
- Salt and freshly ground pepper, to taste
- 8 ounces fettuccine
- 1 Bring a large pot of water to a boil over high heat.
- 2 Meanwhile, in a large fry pan over medium-high heat, warm 2 tablespoons of the olive oil. Add the onion and cook, stirring often, for 1 minute. Add the garlic and cook, stirring occasionally, until the onion starts to caramelize, 7 to 8 minutes. Transfer to a large bowl. Add the sun-dried tomatoes, zucchini, arugula, the remaining 2 tablespoons oil, three-fourths of the goat cheese and the red pepper flakes to the bowl. Season with salt and pepper.
- 3 Salt the boiling water, add the pasta and cook until al dente (tender but firm to the bite), 2 to 3 minutes. Drain well, add to the bowl with the vegetables and toss gently to combine.
- 4 Transfer to warmed pasta bowls and sprinkle with the remaining goat cheese. Serve immediately. Serves 2.