Linguine with Morels, Zucchini, Summer Corn, & Goat Cheese
Summer produce shines in this delicious pasta! Fresh sweet summer corn, mild zucchini, peppery basil, and meaty morel mushrooms. This recipe for Linguine with Morels, Zucchini, Summer Corn, & Goat Cheese is the perfect fancy dinner you need to make!
Servings: 4 Servings
Ingredients
- 1 Lb Linguine
- 2 Ears Sweet corn
- 1 Small zucchini (About 1 cup)
- 1/2 Cup Dried morel mushrooms
- 2 Cloves garlic
- 1/2 Cup Crumbled goat cheese
- Basil to garnish
- Salt and pepper, to taste
Instructions
- Boil pasta according to package instructions. Meanwhile, prep the vegetables.
- Boil one cup of water until just simmering. Place mushrooms in small bowl, pour water over mushrooms. Set aside to rehydrate.
- Shuck corn and cut from the cob. Spiralize zucchini, or slice in to half moons.
- In the last 2 minutes of cooking, add the zucchini to the pasta. Strain pasta once done cooking.
- Add 1 teaspoon of olive oil to pan. Add sweet corn, zucchini, and garlic to pan to sauté. Add pasta and zucchini. Strain mushrooms, reserving water. Chop mushrooms and add to pan.
- Mix in goat cheese, heat over low heat. Add residual mushroom water, to thin sauce out to desired consistency.
- Season with salt and pepper and garnish with basil.