Fettuccine With Summer Vegetables and Goat Cheese


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

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


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