Market Day Tagliatelle With Goat Cheese

4 servings
20 min prep time
30 min total time


8 ounces dried tagliatelle or fettucine

2 tablespoons extra-virgin olive oil

4 cups cut up fresh vegetables, cut into uniform pieces

1 cup halved cherry or grape tomatoes

1/2 cup dry white wine

2 (about 1/4 cup) scallions (white portion and some tender green tops), sliced

2 tablespoons snipped fresh parsley, chives, or chervil, or a combination

Salt, to taste

Freshly ground black pepper , to taste

4 ounces Vermont Creamery Bijou crumbled or cubed


  • STEP 1

    Bring a large pot of water to boil over medium-high heat. Cook tagliatelle according to the package directions; drain.

  • STEP 2

    Meanwhile, heat olive oil in large skillet over medium heat. Add vegetables; cook 4 minutes or until barely tender-crisp. Add tomatoes, wine, and scallions. Cook at high simmer 5 minutes or until liquid is nearly evaporated; stir in fresh herbs. Season with salt and pepper.

  • STEP 3

    Combine drained pasta, goat cheese, and vegetables in large bowl. Toss until everything is combined and cheese partially melts (a few warm, solid chunks are desirable). Divide among four wide, shallow bowls and serve.