Vegetable Pasta Primavera with Goat Cheese

Pasta Primavera Recipe adapted from Food Network:

This is a great vege dish !

Pasta Primavera Recipe adapted from Food Network:

http://www.foodnetwork.com/recipes/food-network-kitchens/pasta-primavera-recipe/index.html

Ingredients:

1 Box Pasta - corkscrew 

1/2 cup reserved water, from cooked pasta/veges 

1 tsp Kosher salt

1 Cup Fresh Shredded Carrots

2 cups Fresh Sugar Snap Peas, cut in half

1 Yellow Bell Pepper, thinly sliced

1 Package Cherry Tomatoes, sliced in half

3-4 cloves Garlic, sliced thin 

1/4 Cup Olive Oil

1/2 tsp Red Pepper Flakes

1/2 Cup chopped *Fresh Mint (I used chopped Parsley)

4 oz. Goat Cheese, crumbled

1/2 Cup Grated *Parmesan Cheese (I omitted this)

In large pot, cook pasta according to package, 

adding in the bell peppers, peas and carrots

for the last 2 minutes of boiling the pasta;

this softens the veges, leaving them a bit crisp.

Reserve 1/2 cup water; drain the rest.

Place cooked pasta / veges in large serving bowl.

Heat the olive oil on medium heat; 

Add in the garlic, lightly brown.

Carefully add in the tomatoes, red pepper flakes, and salt;

stir slowly for about 2 minutes; take care not to over heat

as the skins will begin to come off!

Add in the 1/2 cup reserved pasta /vege water.

Stir well.  Pour over the pasta/veges, adding in the

crumbled goat cheese, *mint, and * Parmesan cheese. 

Mix gently with a spoon, stirring and melting the goat cheese.

Serve warm. 

This is another "better the next day" recipes.

It's Great! Y'all give it a try.