Fresh Basil Fettuccine with Zucchini & Goat Cheese

Fresh Basil Fettuccine

with Zucchini & Goat Cheese

Group Created with Sketch. 20 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 560 Cals/serving
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You’ll make this easy, flavorful sauce for basil fettuccine simply by cooking sweet tomatoes with aromatic garlic, verdant zucchini, and a touch of spicy crushed red pepper. It’s all finished with goat cheese for creamy texture and subtle, tangy flavor.

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Prepare the ingredients:
1 Prepare the ingredients:

Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the zucchini; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Place the tomatoes in a bowl; gently break apart with your hands.

Make the sauce:
2 Make the sauce:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomatoes (carefully, as the liquid may splatter) and season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

Cook the pasta:
3 Cook the pasta:

While the sauce cooks, add the pasta to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

Finish the pasta & serve your dish:
4 Finish the pasta & serve your dish:

To the pan of sauce, add the cooked pasta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is thoroughly coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Add the cheese; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Enjoy! 

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Prepare the ingredients:
1 Prepare the ingredients:

Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the zucchini; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Place the tomatoes in a bowl; gently break apart with your hands.

2 Make the sauce:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomatoes (carefully, as the liquid may splatter) and season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

Make the sauce:
Cook the pasta:
3 Cook the pasta:

While the sauce cooks, add the pasta to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

4 Finish the pasta & serve your dish:

To the pan of sauce, add the cooked pasta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is thoroughly coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Add the cheese; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Enjoy! 

Finish the pasta & serve your dish: