Summer Pasta with Goat Cheese

September 14, 2018

Summer Pasta with Goat Cheese

Shelby Thompson, Tucson CSA


• 3/4lb whole wheat spaghetti
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 large yellow onion, thinly sliced 3 gloves garlic, smashed
• 1 teaspoon red chile flakes
• 3 cups summer squash, thinly sliced 1 large heirloom tomato, diced
• 1 teaspoon capers, minced
• 4oz goat cheese
• Sea salt, to taste


1) Heat olive oil and butter in a large skillet over medium-low heat.
2) Add chile flakes, onions and garlic and cook for 7 minutes, until tender.
3) Add summer squash to the skillet and cook for 5 minutes.
4) Salt the veggies with a few pinches of sea salt.
5) Add the diced tomato (with its juices) and capers and simmer everything for 10- 15 minutes over low heat while pasta is cooking.
6) Add spaghetti to the skillet with goat cheese and 1/2 cup pasta water and toss to evenly coat pasta.
7) Serve immediately.

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