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SALT & PREPPY

Charlotte Park

Pasta

Fettuccine w. Goat Cheese & Summer Veggies

Fettuccine w. Goat Cheese & Summer Veggies
2016-04-10 15:00:20
Serves 4
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 1 large tomato, diced
  2. 1 zucchini or summer squash, diced
  3. 1/2 cup fresh chives, chopped
  4. 1 lemon, zest and juice
  5. 3 tablespoons olive oil
  6. 4 ounces goat cheese
  7. 1 lb fettuccine
  8. 2 cups green beans
  9. 1/4 cup parmesan cheese
Instructions
  1. Bring a large pot of water to a boil. In a large bowl, toss the tomato, zucchini, chives, lemon juice and zest, olive oil, and goat cheese. Add pasta to the water and cook as label directs, adding thee green beans to the pot during the last 4 minutes or so of cooking. Reserve 1/2 cup of the cooking water and drain the pasta and beans. Add to the bowl with the vegetables and stir until the cheese starts to melt. Thin the sauce with the reserved cooking water if needed. Divide among bowls and top with parmesan cheese.
Adapted from Food Network Magazine
Adapted from Food Network Magazine
SALT & PREPPY https://www.saltandpreppy.com/

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