The farmers markets are open and that means pasta.

Farmers Market Goat Cheese Pasta Primavera | halfbakedharvest.com @hbharvest

Always, always, always pasta…and then more pasta. <– mwhahahaha.

I mean sure, some people think of farmers markets and say, “let’s make salad”, but me? I like some carbs and cheese with my veggies, you know?

This pasta includes all three of my favorite foods. Tons and tons of fresh veggies, goat cheese (okok and a little parmesan too), and pasta. It’s simple, fresh, light, quick cooking, and just about the perfect any day of the week dinner. I am obsessed… I know, I know, what am I not obsessed with, but hey, I just love pasta so much!

Oooops.

I have been dreaming up this pasta for weeks now. Just waiting and waiting for our little Dillon, Colorado farmers market to open, and finally on Friday it did!

Here’s the thing about our farmers market. It’s rather limited compared to some of the others I’ve been to…and it really cannot even begin to compareĀ to the markets in California, but I still love to stroll down the street, look at the crafts, and maybe buy some fresh zucchini, peppers, and tomatoes!

Not going to lie, I can get all the same stuff at City Market (Kroger) or Whole Foods, but I love it none the less, and I love that all the produce is Colorado grown.

Cool. Cool.

Farmers Market Goat Cheese Pasta Primavera | halfbakedharvest.com @hbharvest

Anyway, now that the markets are open, it’s time to start sharing recipes inspired by all that produce, and this pasta is only the beginning. Just like I’m excited about the fruits of summer, I am equally excited about the veggies of summer!

This pasta is all things EASY. In fact, I almost called it World’s Easiest Pasta, but then I figured there would probably be some people who disagree, so instead I kept it simple and went with farmers market pasta! It sounds cute, right? So I’m happy about it.

Here’s how you make this pasta.

Start out by marinating your veggies. Yup, marinating your veggies! Because I wanted this pasta to be super fresh, as well as quick cooking, I didn’t want to actually cook any of the veggies. Quickly marinating them in a little olive oil, balsamic and herbs, makes them softer and adds SO much flavor. The marinated veggies get tossed with hot pasta and fresh parmesan. The hot pasta warms the veggies, while the parmesan creates a loose sauce on the pasta. Top it all off with goat cheese and a sprinkleĀ of toasted almonds, and DONE.

It really doesn’t get easier or more delicious.

Farmers Market Goat Cheese Pasta Primavera | halfbakedharvest.com @hbharvest

I’ve now made this pasta at least a handful of times in the last month or so and I am still loving it. It’s so fresh that I don’t think it can ever get old, and let’s be real, anything topped with goat cheese is always a giant YES in my book. Especially when said goat cheese is Humboldt Fog. YUM.

If you’re not a goat cheese fan, use fresh ricotta or burrata. I’ve made this a few times with burrata and yes, it’s pretty freaking delicious too.

And with that I say, let’s go make some summertime pasta and pretend that it’s a Friday on a Wednesday.

Meaning, make yourself a drink, head outside with a plate full of this pasta, feel the warm summer air and watch the sunset. <–the ideal summer night. Who’s ready?

Farmers Market Goat Cheese Pasta Primavera | halfbakedharvest.com @hbharvest

Farmers Market Goat Cheese Pasta Primavera with Marinated Veggies

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Calories Per Serving: 615 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

  • 1/3 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 clove garlic, minced or grated
  • juice + zest of 1 lemon
  • 1/4 cup fresh basil, chopped
  • 1 tablespoon chopped fresh oregano
  • pinch of crushed red pepper flakes
  • kosher salt and pepper
  • 1 small zucchini, cut into ribbons
  • 1 small yellow squash, cut into ribbons
  • 1 red bell pepper, sliced thin
  • 2 ears corn, kernels removed from the cob
  • 1 (12 ounce) jar marinated artichokes, drained
  • 1 pound fettuccine pasta
  • 1/2 cup grated parmesan cheese
  • 6 ounces aged or creamy goat cheese, crumbled
  • fresh arugula and toasted almonds, for serving

Instructions

  • 1. In a medium bowl, combine the 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, yellow squash, red pepper, corn, and artichokes and toss to combine.
    2. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain and add the pasta right back to the pot. Add the 1/4 cup pasta cooking water, the parmesan, veggies and any oil left in the bowl and toss well to combine. 
    3. Divide the pasta among bowls and top with goat cheese, arugula, and almonds. Eat!

Farmers Market Goat Cheese Pasta Primavera | halfbakedharvest.com @hbharvest

Yesssss, me too! Let’s make farmers market pasta…with extra cheese because I mean, why not?!

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Comments

  1. 5 stars
    This is the best veg/pasta dish we’ve ever eaten.
    We didn’t have Zucchini nor arugula , nor did we add the full 1 cup of pasta water
    .We did use the 1/4c water when we added the pecorino cheese and otherwise followed directions. The extra magic is, I’m sure, the marinating of the veggies before adding them to the pasta…never mind the addition of delicious goat cheese
    This was absolutely scrumptious THANK YOU

  2. Made this for dinner for tonight! Big hit!! I added shallots and extra garlic and used pine nuts instead of almonds! Soooooo goooooood! I love summer pastas!! You are CRUSHING IT! Can’t wait for the book!

    1. Awh thank you!! I am thrilled you loved this and so happy you are excited for my cookbook!

  3. I made this for dinner last night. Really easy to make, especially if you use a mandoline for the squash. I didn’t have arugula so I added spinach when I added the other veggies, and because I used the spinach I decided to use pecans in lieu of almonds, it was really good. I will make it again with the arugula, and this way too but I will not use corn, imho it was too sweet and omitting it will not adversely affect the recipe. Oh, and I had the leftovers this morning, mmmmmmm!

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