Original recipe and image source: Vermont Creamery
- 8 ounces dried tagliatelle or fettucine
- 2 tablespoons extra-virgin olive oil
- 4 cups fresh vegetables, cut into uniform pieces (see Note)
- 1 cup halved cherry or grape tomatoes
- 1/2 cup dry white wine
- 2 scallions (white portion and some tender green tops), sliced (about 1/4 cup)
- 2 tablespoons snipped fresh parsley, chives, or chervil, or a combination
- Salt and freshly ground black pepper to taste
- 4 ounces soft-ripened goat cheese, such as Bijou, crumbled or cubed
- Bring a large pot of water to a boil and cook the tagliatelle according to the package directions; drain.
- Meanwhile, heat the olive oil in a large skillet over medium heat; add the vegetables and cook until barely tender-crisp, about 4 minutes. Add the tomatoes, wine, and scallions. Cook at an active simmer until the liquid is nearly evaporated, about 5 minutes; stir in the fresh herbs. Season with salt and pepper.
- Combine the drained pasta, goat cheese, and vegetables in a large bowl. Toss until everything is combined and the cheese partially melts (a few warm, solid chunks are desirable). Divide among four wide, shallow bowls and serve.
Note: Good choices include julienned carrots, trimmed snow peas, sliced summer squash, trimmed and sliced asparagus, and small, tender green beans. The size of the cuts should be somewhat similar so that all of the vegetables cook at the same rate. Fresh spinach is a great addition, but wait to stir it in with the fresh herbs—you want it just to wilt slightly.