Fettuccine With Summer Vegetables and Goat Cheese

Ingredients

• Kosher salt
• 1 large yellow tomato, seeded and diced
• 1 small yellow squash, finely diced
• ½ cup chopped fresh chives (about 1 small bunch)
• Finely grated zest of 1 lemon
• 3 tablespoons extra-virgin olive oil
• 4 ounces soft goat cheese, crumbled
• + 3 more ingredients
• • 12 ounces dried egg fettuccine
  • 4 ounces wax beans (about 2 cups), trimmed and halved lengthwise
  • ¼ cup grated parmesan cheese

1. Bring a large pot of salted water to a boil. Toss the tomato, squash, chives, lemon zest and 2 tablespoons olive oil in a large bowl. Season with salt. Sprinkle in half of the goat cheese.

View full recipe at SpringPad