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Fresh Basil Fettuccine
with Zucchini, Tomatoes, & Goat Cheese
Customer Favorite
Quick & Easy
-
Time20 min
-
Servings2
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NutritionEst. 620 calories
Datterini tomatoes are a variety whose name translates from Italian to “little dates,” in reference to their petite size and exceptional sweetness. We’re cooking them with a bit of garlic and crushed red pepper to make the sauce for our basil fettuccine—finished with goat cheese for creamy texture and subtle, tangy flavor.
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fresh
ingredients
Title
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½ lb Fresh Basil Fettuccine Pasta (Previously Frozen)
- 1 14-Ounce Can Whole Peeled Datterini Tomatoes
- 2 cloves Garlic
- 2 Tbsps Butter
- ¼ cup Grated Parmesan Cheese
- 2 Tbsps Spreadable Goat Cheese
- ¼ tsp Crushed Red Pepper Flakes
- 1 Zucchini
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Halve the zucchini lengthwise, then thinly slice crosswise. If necessary, peel the garlic, then roughly chop. Using your hands, carefully separate the strands of the pasta.
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 and cook, without stirring, 2 to 3 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 fragrant. Add the tomatoes (carefully, as the liquid may splatter) and season with salt and pepper. Cook, stirring occasionally and gently crushing the tomatoes with the back of a spoon, 5 to 7 minutes, or until slightly thickened. Turn off the heat. Season with salt and pepper to taste.
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). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly.
4
Finish the pasta & serve your dish:
Add the cooked pasta, butter, and half the reserved pasta cooking water to the pan of sauce. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is thoroughly coated. If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency. Turn off the heat and stir in the goat cheese. Season with salt and pepper to taste. Serve the finished pasta garnished with the parmesan cheese. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Halve the zucchini lengthwise, then thinly slice crosswise. If necessary, peel the garlic, then roughly chop. Using your hands, carefully separate the strands of the pasta.
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 and cook, without stirring, 2 to 3 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 fragrant. Add the tomatoes (carefully, as the liquid may splatter) and season with salt and pepper. Cook, stirring occasionally and gently crushing the tomatoes with the back of a spoon, 5 to 7 minutes, or until slightly thickened. Turn off the heat. Season with salt and pepper to taste.
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). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly.
4
Finish the pasta & serve your dish:
Add the cooked pasta, butter, and half the reserved pasta cooking water to the pan of sauce. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is thoroughly coated. If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency. Turn off the heat and stir in the goat cheese. Season with salt and pepper to taste. Serve the finished pasta garnished with the parmesan cheese. Enjoy!
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