Linguine with Summer Vegtables // Watermelon Gazpacho Soup



Vegtable pasta and gazpacho soup is a perfect summer meal that you can easily prepare any night of the week. I made this this particualr meal a few nights ago and instantly fell in love with the combination of flavors.  I used fresh pasta (which was delicious) however, store bought works just as well.  In total this meal took no more than 30 minutes, from start to finish, was yummy and filling, yet healthy at the same time.  Give it a try this week and let me know how you like it.

Pasta receipe via Real Simple. Gazpazho receipe - Sage & Sparkle

Ingredients: serves 2 (plus left overs for lunch the next day)

For the pasta...

  • 1/2 pound fresh linguine
  • 1/2 cup chopped walnuts
  • 2 Tbs Minced Garlic
  • 3 Tbs EVOO
  • 1 ear of corn
  • salt and pepper
  • 1 pint cherry tomatoes cut in half
  • 1 small zucchini sliced ribbon thin with a potato peeler
  • 2 tablespoons fresh oregano
  • 2 ounces crumbled goat cheese

For the soup...

  • 1/4 of a small watermelon, chopped
  • 1/2 pint cherry tomatoes
  • 1 medieum red pepper, sliced
  • 1/4 red wine vinger
  • 6 small leaves of fresh mint
  • salt and pepper for taste
  • EVOO for garnish


For the pasta...

    1. Boil pasta; drain the pasta and return it to the pot... saving 1/2 of the cooking water
    2. Heat oven to 350° F
    3. Spread the walnuts on a rimmed baking sheet and toast, approx  8 min
    4. Heat the oil in  large skillet, adding  corn, garlic, and salt and pepper and cook, tossing occasionally;  cook approx 3 min
    5. Add corn, tomatoes, zucchini, and ½ cup of the cooking water to the pasta;  cook over medium heat approx 2-3 min
    6. Make it sparkle by sprinkling the dish with goat cheese and nuts (last minute I changed to pine nuts)

For the soup...

    1. Add watermelon, tomatoes, red pepper  red wine vinger, and mint leaves to blender
    2. Blend until liquified
    3. Season with salt and pepper
    4. Place in fride for 2-3 hours
    5. Serves cold
    6. Make it sparkle with a dash of EVOO, garnished with a mint leave