Lemony Rotini With Goat Cheese Sauce & Spring Vegetables

Directions

1. Cook pasta according to package directions. Before draining, remove 1 cup of the cooking water.
2. Meanwhile, in very large, deep skillet heat the 2 tablespoons olive oil over medium heat. Add scallions; cook 2 minutes or until softened, stirring occasionally. Add sugar snap peas and green beans. Cook 2 minutes then add chard and cook 1 minute or until it begins to wilt, stirring occasionally. Sprinkle in goat cheese and 1/2 cup Parmesan. Stir in half of cooking water and the broth. Increase heat and bring to a boil; reduce heat to simmer. Stir in zest, lemon juice, parsley and ground pepper. Add salt, as desired, if needed.
3. Remove from heat. Add cooked pasta and toss until pasta is well blended with sauce and vegetables. If pasta mixture seems dry, add some or all of the remaining cooking water and additional olive oil, as desired. Toss to combine.
4. Turn pasta into a serving bowl. Sprinkle with red pepper flakes. Pass a small bowl of Parmesan at the table for sprinkling, as desired.