Basil and Olive Oil Goat Cheese over Pasta with Sauteed Garden Vegetables

1 eight-ounce container basil and olive oil goat cheese

6 ounces fettuccini

1 onion, sliced into rings

1 summer squash, sliced

1 garlic clove, finely chopped

olive oil

salt and fresh pepper

2 tablespoons chopped fresh basil

Heat the olive oil in a saute pan. Add the onion and garlic and cook until soft. Add the summer squash and zucchini and cook until tender.

Cook the pasta in a large pot of boiling water until al dente.

Drain the pasta and place in a serving bowl. Add the goat cheese and olive oil and toss well. Add the sauteed vegetables. Sprinkle with the chopped basil and salt and pepper.

Serves six.

Cheryl’s notes: The amount and types of vegetables may be varied. I have also prepared this dish with broccoli, pole beans and sugar snap peas.