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Leftover Spaghetti Bake Recipe

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3.9 from 14 reviews

This vibrant Spring Vegetable Pasta with Goat Cheese is a fresh and flavorful dish perfect for a quick and delightful meal. Featuring tender penne pasta tossed with crisp asparagus, sweet peas, and peppery arugula, all enhanced by the creamy tang of goat cheese and a zesty touch of lemon, this recipe beautifully celebrates the best of spring produce in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 2 servings

Ingredients

Pasta and Cheese

  • 1/2 lb penne pasta
  • 3 oz goat cheese, crumbled
  • 1/4 cup Parmesan cheese, plus more for serving

Vegetables

  • 1 cup asparagus, cut into bite-sized pieces
  • 1/2 cup fresh English or snap peas, shelled
  • 1-2 cups (packed) baby arugula
  • small handful of pea shoots (optional)

Herbs and Flavorings

  • 1 Tbsp flat leaf Italian parsley, minced
  • 1 Tbsp chives, minced
  • half of one small lemon, juiced and zested
  • 1 tsp fresh garlic, minced

Oils and Fats

  • 1 Tbsp olive oil
  • 3 Tbsp unsalted butter

Seasoning

  • kosher salt and freshly-ground black pepper, to taste

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, following package directions, approximately 8-10 minutes. Drain and set aside.
  2. Prepare the Aromatics: While the pasta cooks, heat the olive oil in a large skillet over medium heat until shimmering. Add the unsalted butter, and once melted, incorporate the minced garlic. Cook for 1-2 minutes until the garlic turns golden and fragrant.
  3. Sauté Asparagus: Add the bite-sized asparagus pieces to the skillet. Stir frequently and cook for 2-3 minutes until the asparagus begins to soften but retains some crunch.
  4. Add Other Vegetables: Mix in the shelled peas, baby arugula, and pea shoots if using. Sauté the mixture for another 1-2 minutes so the vegetables become tender yet maintain their bright green color. Season the vegetables with kosher salt and freshly ground black pepper to taste.
  5. Incorporate Lemon: Pour in the lemon juice and add the lemon zest to the skillet. Stir well to infuse the dish with citrusy brightness.
  6. Combine Pasta and Cheese: Add the drained penne pasta to the skillet with the vegetables. Stir thoroughly to combine all ingredients evenly. Sprinkle the crumbled goat cheese, Parmesan cheese, minced parsley, and chives over the pasta mixture. Gently toss to distribute the cheeses and herbs.
  7. Serve: Divide the pasta between serving bowls. Offer additional Parmesan cheese on the side for extra topping. Serve immediately and enjoy the freshness of this spring-inspired pasta dish!

Notes

  • For a vegan version, substitute goat cheese and Parmesan with vegan cheese alternatives.
  • Use fresh peas for the best flavor, but frozen peas can be used if fresh are unavailable—just thaw before adding.
  • Adjust the amount of lemon juice and zest based on your preferred level of citrus brightness.
  • To add protein, consider topping with grilled chicken or shrimp.
  • Pea shoots are optional but add a lovely delicate texture and slight sweetness.
  • Make sure not to overcook the vegetables to keep them crisp and vibrant.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/leftover-spaghetti-bake-recipe-3/