Recipe courtesy of Food Network Kitchen
Save Recipe Print
Fettuccine With Summer Vegetables and Goat Cheese
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Bring a large pot of salted water to a boil. Toss the tomato, squash, chives, lemon zest and 2 tablespoons olive oil in a large bowl. Season with salt. Sprinkle in half of the goat cheese. Add the pasta to the boiling water and cook as the label directs, 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 tablespoon 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. 

Photograph by Andrew Purcell

Categories:
Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Spring Vegetable Fettuccine Alfredo

Recipe courtesy of Food Network Kitchen

Baked Goat Cheese Dip

Recipe courtesy of Food Network Kitchen

Beet and Goat Cheese Arugula Salad

Recipe courtesy of Giada De Laurentiis

Roasted Beet and Goat Cheese Salad

Recipe courtesy of Ree Drummond

Spinach Salad with Goat Cheese and Walnuts

Recipe courtesy of Food Network Kitchen

Roasted Beet Salad with Walnuts and Goat Cheese

Recipe courtesy of Nancy Fuller

Apple Galette with Goat Cheese, Sour Cherry, and Almond Topping

Recipe courtesy of Giada De Laurentiis

Summer Layered Salad with Grilled Chicken and Tomato Vinaigrette

Recipe courtesy of Food Network Kitchen

Fettuccine Alfredo

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories