Fettuccine with Summer Vegetables and Goat Cheese

(from castro15’s recipe box)

Categories: Pasta

Ingredients

  • Kosher salt
  • 1 large yellow tomato, seeded and diced
  • 1 small yellow squash, finely diced
  • 1/2 cup chopped fresh chives
  • Finely grated zest of 1 lemon
  • 3 tbsp olive oil
  • 4 oz soft goat cheese, crumbled
  • 12 oz dried egg fettuccine
  • 4 oz wax beans, trimmed and halved lengthwise
  • 1/4 cup grated Parmesan

Directions

  1. Bring a large pot of salted water to a boil. Toss the tomato, squash, chives, lemon zest and 2 tbsp olive oil in a large bowl. Season with salt. Sprinkle in half of the goat cheese.

  2. Add the pasta to the boiling water and cook as directed, adding the wax beans to the pot during the last 3 minutes of cooking. Reserve 1/4 cup of the cooking water, then drain the pasta and beans and add to the bowl with the vegetables. Drizzle with the reserved cooking water and the remaining 1 tbsp olive oil and toss until the goat cheese begins to melt. Add the Parmesan and toss. Divide among bowls and top with the remaining goat cheese.

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