Tuesday, September 4, 2012

Summer Veggie Goat Cheese Pasta

I worked a Junior League shift at the Chick-Fil-A 5k yesterday. It's amazing what these people do behind the scenes! I worked with another fellow JLer, and we did data entry (keying in bib numbers w/names for the day of registrants). Once the race had started, they asked us to manual record the times. This is a back up plan to the back up plan as far as race timing goes. My partner called out bib numbers as they crossed the finish line while I manually entered the numbers into a machine. Talk about carpal tunnel afterwards. It was CRAZY!!! It was very hot and a lot of fun:)))

Later last night, we had friends over. Between the hot day of volunteering outside to shopping outside at garden center at Lowe's, to exercising outside (walking---thinking about running again!), it was nice to just have a nice light dinner. My hubs cooked this yummy recipe I found in this month's issue of the Food Network mag. He made a few adjustments which I notated at teh end. It was so good. I had leftovers for lunch and ate it again for dinner tonight. So good!

pictured borrowed from FN


Fettucine With Summer Vegetables and Goat Cheese

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

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.

**My hubs left out the wax beans and added green and red bells, zucchini, onion, squash, and asparagus. He threw some chicken in it as well. It was really good! Our friends enjoyed it as well! Thought I'd pass this one along:))))


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1 comment:

So Simply Chic said...

That looks so yummy! I saved the recipe to try soon!

Xoxo
http://sosimplychic.blogspot.com/

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