Zucchini, Tomato, Peppers and Goat Cheese Pasta Recipe

by katerina on May 6, 2009

We got a really good deal on a big log of goat cheese and Costco so we keep having to ask ourselves, “What can we eat with goat cheese tonight?”. Although the answer to that is clearly: Anything, it is still worth making it good.This is actually very similar to a recipe from way back in the infancy of the blog that I make with Feta – Greek Islands Pasta. Both are good, both are different. The key is the melty soft, tangy cheese. This is a very forgiving recipe so please use it as such!

Don’t forget to enter my giveaway to win a Kitchen Aid Gourmet Pasta Kit!. I am loving the responses on all your favorite pastas!


[print_this]Zucchini, Tomato, Peppers and Goat Cheese Pasta
(serves 2-4)

1 tablespoon olive oil
1 small onion, chopped
2 small zucchinis, cut lengthwise into quarters then chopped.
1 red pepper, chopped
1 green pepper, chopped
5 tomatoes, cored and chopped
2 tablespoons fresh parsley, minced + garnish
1/2 regular package of goat cheese, ~ 5 tablespoons?
1 package, fresh fettuccine.

Saute onion over medium heat in olive oil. Add peppers and zucchini and saute until zucchini just starts to soften. Cook pasta to pasta directions, meanwhile add tomatoes and reduce to medium low, stirring regularly for about 5 minutes. Add goat cheese and toss just to combine. Pour over hot pasta and garnish with fresh parsley.[/print_this]

Similar Recipes:
Eggplant, Zucchini, Kale and Tomatoes with Whole Wheat Penne
Greek Islands Pasta (with Zucchini, Tomatoes and Feta)
Roasted Vegetable and Goat Cheese Lasagne



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