Pesto & Goat Cheese Fettuccine with Zucchini

Pesto & Goat Cheese Fettuccine

with Zucchini

Group Created with Sketch. 20 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 680 Cals/serving
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To deliciously bring together tender fettuccine and zucchini (sautéed with just a bit of red pepper flakes for a kick), we’re tossing them with our vibrant basil pesto and creamy, tangy goat cheese to create a verdant, creamy sauce.

To deliciously bring together tender fettuccine and zucchini (sautéed with just a bit of red pepper flakes for a kick), we’re tossing them with our vibrant basil pesto and creamy, tangy goat cheese to create a verdant, creamy sauce.

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Pesto & Goat Cheese Fettuccine with Zucchini
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Cook the pasta:
1 Cook the pasta:

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the pasta and cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 3/4 cup of the pasta cooking water, drain thoroughly and return to the pot. 

Prepare the ingredients:
2 Prepare the ingredients:

Meanwhile, wash and dry the zucchini; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers. Grate the Grana Padano on the small side of a box grater. 

Cook the zucchini:
3 Cook the zucchini:

In a large pan, heat a drizzle 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; season with salt, pepper, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. 

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

To the pot of cooked pasta, add the cooked zucchini, chopped peppers, pesto, goat cheese, 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. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the grated Grana Padano. Enjoy! 

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Cook the pasta:
1 Cook the pasta:

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the pasta and cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 3/4 cup of the pasta cooking water, drain thoroughly and return to the pot. 

2 Prepare the ingredients:

Meanwhile, wash and dry the zucchini; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers. Grate the Grana Padano on the small side of a box grater. 

Prepare the ingredients:
Cook the zucchini:
3 Cook the zucchini:

In a large pan, heat a drizzle 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; season with salt, pepper, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. 

4 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the cooked zucchini, chopped peppers, pesto, goat cheese, 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. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the grated Grana Padano. Enjoy! 

Finish the pasta & serve your dish: