My Whole Wheat Spaghetti (use angle hair if you can find it) and Goat Cheese Crumble is loaded with julienned sweet potatoes, red onions and zucchini (you can also cut the squash into paper thin coins if you like). Tossed with extra virgin olive oil, thyme, crushed garlic, chopped walnuts, and crumbled goat cheese it feels indulgent, it looks beautiful, its tastes decadent but is decidedly not a “bad girl” dish. To save time, use a mandoline to cut your vegetables. The vegetable slices will then be of equal thickness and cook uniformly.
Prep Time : 10 min
Cook Time : 10 min
Ready Time : 20 min
1 cup olive oil
2 cloves garlic, crushed
1⁄4 cup fresh thyme leaves
1 (1-pound) box whole wheat thin spaghetti
1 sweet potato, peeled and cut into match sticks
1⁄2 small red onion, thinly sliced
2 small zucchinis, sliced paper thin
5 1/2 ounces Natural Chèvre
1/2 cup chopped walnut
Heat oil in a small saucepan, over low heat, with garlic and thyme leaves. Do not allow to boil.
In a large pot filled with 8 quarts of salted boiling water, cook spaghetti with sweet potato for 8 minutes or until desired tenderness.
While pasta and sweet potato are cooking, place onions and zucchini in a large serving bowl and crumble goat cheese into the bowl. Mix well.
When pasta and sweet potatoes are done, drain. Immediately pour hot pasta and sweet potatoes over goat cheese, onions, and zucchini. Toss to combine.
Drizzle infused oil over pasta to taste and toss again. Sprinkle chopped walnuts on top and serve with a salad of baby lettuces and and Raspberry Vinaigrette.
Tip: Cooking the herbs and garlic in the olive oil creates a savory and aromatic infused oil that can be used over pasta or in salad dressing. Infused oils can be safely stored in your refrigerator for about one week.
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