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Fresh Basil Fettuccine
with Zucchini, Tomatoes, & Goat Cheese
20 MIN
2 Servings
From the Test Kitchen
Ribbons of fettuccine infused with sweet, verdant basil are the highlight of this quick-cooking dish. We’re tossing them with a simple tomato sauce seasoned with aromatic garlic and red pepper flakes—elevated by the tangy flavor and lightly creamy texture of goat cheese, added just before serving.
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NutritionPER SERVING
-
Calories600 Cals (est.)
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fresh
ingredients
Title
-
½ lb Fresh Basil Fettuccine Pasta (Previously Frozen)
- 1 14-Ounce Can Whole Peeled Datterini Tomatoes
- 1 Zucchini
- 2 cloves Garlic
- 2 Tbsps Butter
- ¼ cup Grated Parmesan Cheese
- 2 Tbsps Spreadable Goat Cheese
- ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
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.
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, 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 softened. Add the tomatoes (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring occasionally and gently pressing the tomatoes with the back of a spoon, 5 to 7 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
3
Cook the pasta:
While the sauce cooks, using your hands, carefully separate the strands of pasta, then add 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 & 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 coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat and stir in the goat cheese. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan cheese. Enjoy!
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.
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, 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 softened. Add the tomatoes (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring occasionally and gently pressing the tomatoes with the back of a spoon, 5 to 7 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
3
Cook the pasta:
While the sauce cooks, using your hands, carefully separate the strands of pasta, then add 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 & 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 coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat and stir in the goat cheese. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan cheese. Enjoy!
Tips from Home Chefs