This pasta dish is the best of the farmer's market right now in one bowl. It's loaded with veggies without feeling virtuous, and packed with bright, creamy flavor thanks to plenty of fresh goat cheese, summery herbs, and sunny lemon zest. It comes together quickly, and without too much attention (basically, chop veggies and add to pan, stirring occasionally) so it's perfect for a weeknight dinner, and it makes a ton, so it's great for a crowd.
One pound farfalle (bow-tie) pasta, or other short pasta of your choice
One 8 oz tub fresh goat cheese (we picked ours up from Cheval Farmstead Dairy, an organic family farm that has a stand at our local farmer's market)
Two hefty, perfectly ripe tomatoes
Two ears of corn (we made ours with just shy of two ears, because P1 saw me slicing the kernels off a cob and came over begging for "just a little piece, please" - kid knows how to negotiate! - so I saved part of a cob for her to chew on, because how could I not?)
Three large zucchinis
One 15 oz can chickpeas
Three cloves of garlic
Salt and pepper
Basil (we got a tub from Gotham Greens, and their basil is so incredibly plush and fragrant, it's the best)
Eating, working, mothering and adventuring in Brooklyn and beyond.