Zucchini Linguine with Oyster Mushrooms and Goat Cheese


The cabbage and Oyster mushrooms came from our recent C.S.A. box (see earlier posts). This recipe is subtle and flavorful with the fresh veggies and meaty mushrooms enhanced by the unctuous goat cheese and a slight zip with the red Fresno Chilies. I think you will love this pasta dish. A Merlot is a nice pairing but a sparkling chardonnay would be truly sublime.

PRINT Zucchini Linguine with Oyster Mushrooms and Goat Cheese Recipe from MS Word

Zucchini Linguine with Oyster Mushrooms and Goat Cheese

Yield: 6 generous servings

2-9 oz. packages of Buitoni™ fresh natural linguine pasta
3 cups sliced oyster mushrooms (or Crimini)
2 medium zucchini shredded
2 cups cabbage chiffonade
½ cup Stella™ goat cheese crumbles
2/3 cup Stella™ Parmesan, Romano, Asiago blend shreds
2 tablespoons fresh basil chiffonade
2 tablespoons extra virgin olive oil
1 teaspoon salt
5 cloves garlic chopped
4 julienne Fresno chilies (remove seeds)
Fresh cracked pepper to taste

Prepare pasta as per directions on package. Rinse and drain pasta. Sauté mushrooms, garlic, cabbage, zucchini, chilies, salt and basil in olive oil for 1 minute. Portion pasta onto plates and spoon sautéed mushroom veggie mixture over the top. Add cheeses and fresh cracked pepper and serve.

© 2012 Aron David Bradley
http://www.boomercuisine.com

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