Uncooked whole wheat penne
8 oz, (1/2 pound)
½ pound(s), trimmed and cut into 1-inch pieces
2 medium, cut into matchstick strips
Uncooked oyster mushroom(s)
8 oz, or crimini, or shiitake, sliced (remove stems if using shiitakes)
Uncooked green peas
1 cup(s), or frozen
Reduced-fat goat cheese
2 oz, crumbled
¼ cup(s), snipped fresh
Grated Pecorino cheese
- Cook pasta according to package directions. Drain, reserving about 1/4 cup of pasta cooking water.
- Meanwhile, heat oil in large skillet over medium-high heat. Add asparagus, zucchini, mushrooms, peas, salt, and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, about 5 minutes.
- Remove skillet from heat and add pasta. Stir in goat cheese, chives, and Pecorino. Add reserved pasta cooking water, 1 tablespoon at a time, until sauce is creamy. Divide pasta-vegetable mixture evenly among 4 plates.
- Per serving: 1 1/2 cups pasta mixture and 1 1/2 teaspoons cheese