Time: 25 min.
Complexity: easily
Servings: 4

Fettuccine noodles with summer vegetables and goat cheese - a detailed recipe.

Ingredients:

• 1 large yellow tomato, seeded and diced
• 1 zucchini, cut into small cubes
• 1/2 cup chopped fresh chives (about 1 small bunch)
• Finely grated zest of 1 lemon
• 3 tbsp. l. olive oil
• 120 g soft goat cheese, crumbled
• 340 g dried egg fettuccine noodles
• 120g wax beans (about 2 cups), stems removed and halved lengthwise
• 1/4 tbsp. grated parmesan cheese

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

tomatoes, chives, lemon zest, goat cheese, fettuccine pasta, yellow beans, Parmesan cheese

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Preparation:

Step 1
• Bring a large saucepan of salted water to a boil. Combine the tomato, zucchini, chives, lemon zest, and 2 tablespoons olive oil in a large bowl; season with salt. Add half of the goat cheese.
Step 2
• Place the noodles in boiling water and cook for the time indicated on the package directions, adding the wax beans 3 minutes before the end of cooking. Reserve 1/4 cup of cooking liquid and drain the rest. Transfer the noodles and beans to the bowl with the vegetables. Drizzle with the remaining cooking liquid and 1 tablespoon of olive oil, tossing until the goat cheese begins to melt. Add the Parmesan cheese and toss again. Divide the noodles and vegetables among bowls and sprinkle with the remaining goat cheese.

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