Fettucine with Summer Vegetables and Goat Cheese
(from Lucianolinda’s recipe box)
Source: Food network magazine
Prep time: 25 minutes
Cook time: 25 minutes
Serves 4 people
Categories: Pasta
Ingredients
- kosher salt
- 1 large yellow tomato, seeded and diced
- 1 small yellow squash, finely diced
- 1/2 cup chopped fresh chives (about 1 small
- bunch)
- Finely grated zest of 1 lemon
- 3 Tbsp. extra-virgin olive oil
- 4 oz. soft goat cheese, crumbled
- 12 oz. dried egg fettuccine
- 4 oz. wax beans (about 2 cups),trimmed
- and halved lengthwise
- 1/4 cup grated parmesan cheese
Directions
- 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.
- Add the cooking. Reserve 1/4 cup of the cooing water, then drain the pasta and beans and add to the bowl with the vegetables. Drizzle with the reserved cooking water and remaining 1 Tbsp. olive oil and toss until the goat cheese begins to melt. Add the parmesan and toss again. Divide among bowls and top with the remaining goat cheese.