French In A Flash: 'Printemps' Penne With Green Vegetables And Goat Cheese Recipe

• 3/4 pound broccoli florets
• 1 pound penne
• 1 tablespoon garlic oil
• 1 shallot, finely diced
• 1 zucchini, cut into half moons
• 1 cup thawed frozen peas
• 10.5 ounces chevre, room temperature
• 1/3 cup Parmesan, grated
• 2 tablespoons flat leaf parsley, chopped

1. Bring a pot of water to bowl, and salt it liberally. Blanch the broccoli until bright green and just tender to the knife, 2 to 3 minutes. Remove the broccoli, and set aside, reserving the water in the pot. Cook the penne until al dente. Reserve at least 1 cup of the cooking water before draining.
2. Heat the garlic oil on medium heat, and add the shallots. Saute lightly for 2 minutes, and add the zucchini. Saute for 4 minutes, and add the peas. Saute for 2 for minutes, and then decant the vegetables into a large bowl.
3. Lift the penne out of the water and into the bowl with the veggies. Add the fresh chevre and Parmesan. Add as much pasta water as you need to turn the chevre into a cream sauce. Top with the chopped parsley.

broccoli florets, penne, garlic oil, shallot, zucchini, peas, chevre, parmesan, flat leaf parsley

Taken from www.seriouseats.com/recipes/2010/06/french-in-a-flash-printemps-penne-with-green-vegetables-and-goat-cheese-recipe.html (may not work)