OT... Recipe Goat Cheese, Herbs and Vegetable Pasta

[Guest guest]

Here is another quick time saver.

Enjoy

Vicki

 

Goat Cheese, Herbs and Vegetable Pasta

 

1 pound pasta, such as cavatelli or penne

 

1 tablespoon extra-virgin olive oil

 

4 bulb onions or 2 medium white onions, coarsely chopped

 

1 medium zucchini, coarsely chopped

 

½ teaspoon each salt and freshly ground pepper

 

2 tablespoons fresh basil, sliced in thin strips

 

1 tablespoon fresh thyme leaves

 

4 ounces fresh goat cheese, crumbled

 

The heat of the pasta melts the goat cheese in this fast, one-dish meal.

 

Heat salted water to a boil in a stockpot over high heat; add pasta. Cook pasta,

according to package instructions, about 12 minutes.

 

Meanwhile, heat oil in a large, heavy skillet over medium-high heat; add onions.

Cook, stirring occasionally, until onions soften, about 3 minutes. Add zucchini,

salt and pepper to taste; cook, stirring occasionally, until zucchini begins to

soften, about 3 minutes. Remove skillet from heat; keep warm.

 

Drain pasta; place in a serving bowl. Add sauteed vegetables, herbs and goat

cheese, stirring gently until well blended and cheese has melted somewhat. Makes

4 servings.

 

PER SERVING: Calories 602 (22% fat) Fat 14 g (7 g sat) Cholesterol 22 mg Sodium

442 mg Fiber 7 g Carbohydrates 93 g Protein 23 g

 

 

 

 

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