Fresh Basil Fettuccine with Zucchini, Tomatoes & Goat Cheese

Fresh Basil Fettuccine

with Zucchini, Tomatoes & Goat Cheese

20 MIN
2 Servings
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From the Test Kitchen

You’ll make this easy, flavorful sauce for fresh basil fettuccine simply by cooking sweet tomatoes with aromatic garlic, verdant zucchini, and a touch of spicy crushed red pepper.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
Fresh Basil Fettuccine with Zucchini, Tomatoes & Goat Cheese
Title
  • ½ lb Fresh Basil Fettuccine Pasta (Previously Frozen)
  • 1 14-Ounce Can Whole Peeled Datterini Tomatoes
  • 2 cloves Garlic
  • 1 Zucchini
  • 2 Tbsps Butter
  • 2 Tbsps Spreadable Goat Cheese
  • ¼ cup Grated Romano Or Parmesan Cheese
  • ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
How to Make Sure Your Pasta is Al Dente
How To: Peel Garlic
How To: Properly Salt Cooking Water
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Remove the pasta from the refrigerator to bring to room temperature, then carefully separate the strands. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. 

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, 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 combined. 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. Taste, then season with salt and pepper if desired.

Cook the pasta
3 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until al dente. Turn off the heat. Reserving 1 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 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 until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the romano. Enjoy!

Tips from Home Chefs

Get Plans

Fresh Basil Fettuccine

Prepare the ingredients
1 Prepare the ingredients

Remove the pasta from the refrigerator to bring to room temperature, then carefully separate the strands. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini 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 combined. 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. Taste, then season with salt and pepper if desired.

Make the sauce
Cook the pasta
3 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until al dente. Turn off the heat. Reserving 1 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 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 until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the romano. Enjoy!

Finish the pasta & serve your dish
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