Fettuccine With Summer Vegetables and Goat Cheese

Name: Fettuccine With Summer Vegetables and Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 tablespoons extra-virgin olive oil; 4 ounces soft goat cheese, crumbled; 12 ounces dried egg fettuccine; 4 ounces wax beans (about 2 cups), trimmed and halved lengthwise; 1/4 cup grated parmesan cheese

Servings: persons

1
Bring a large pot of salted water to a boil.
2
Toss the tomato, squash, chives, lemon zest and 2 tablespoons olive oil in a large bowl.
3
Season with salt.
4
Sprinkle in half of the goat cheese.
5
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.
6
Reserve 1/4 cup of the cooking water, then drain the pasta and beans and add to the bowl with the vegetables.
7
Drizzle with the reserved cooking water and the remaining 1 tablespoon olive oil and toss until the goat cheese begins to melt.
8
Add the parmesan and toss.
9
Divide among bowls and top with the remaining goat cheese.
10
Per serving: Calories 557; Fat 21 g (Saturated 8 g); Cholesterol 23 mg; Sodium 227 mg; Carbohydrate 72 g; Fiber 6 g; Protein 21 g
11
Photograph by Andrew Purcell

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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), and more.

Yes, Fettuccine With Summer Vegetables and Goat Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!