As a big fan of all types of noodles, this recipe is right up my ally. It calls for the delicious Lemon Pepper Pappardelle noodles from Trader Joe’s which is truly a match made in heaven. Tangy zip from them lemon with a powerful spice from pepper! Yasssss!!!
What I love most is that although pasta can be so filling, the fresh summer vegetables and citrus flavoring make this dish delicious and light.
1 package Trader Joe’s Lemon Pepper Pappardelle pasta
1 cup chopped broccoli
1 cup cherry tomatoes, halved
1 cup Chicken Stock
3/4 cup yellow squash, sliced and halved
1/2 Vidalia onion, minced
3 garlic cloves, minced
Salt and Pepper
1/4 cup goat cheese
1.) Cook noodles according to package directions.
2.) In a separate sauté pan, heat olive oil and sweat onions and garlic for 3-4 minutes. Add broccoli, squash and chicken stock and sauté for another 3-4 minutes. Finally add the tomatoes, salt and pepper and cook until tomatoes are soft. (If liquid has cooked down significantly, add another cup of stock with tomatoes.)
3.) Drain pasta and return to pot. Pour veggie mixture (liquid included) and goat cheese over hot pasta and toss to combine. Serve immediately.