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
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
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.
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.