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WholeWhtSpaghettiwGoatCheeseCrumblewide

Whole Wheat Spaghetti and Goat Cheese Crumble

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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Servings

4 Servings

Ingredients

  • 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 walnuts

Instructions

  • 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.
  • Source: Quick & Kosher Meals in Minutes