Pasta with zucchini, red bell pepper and goat cheese
- Number of Servings: 8
Ingredients
Pasta, cooked, 16 ozZucchini, baby, 3 mediumOlive Oil, .5 cupGarlic, 4 clovesGoat Cheese, Soft, 4 ozParsley, dried, 2 tbsp Basil, 2 tbsp *Bell Pepper, Red - 1 Cup, Chopped, 1 cup
Sauce:
Cut the zucchini into small matchsticks. Bring a large pot of water to a boil. In a large frying pan over medium-low heat, warm the oil. Add the garlic and saute until fragrant, about 2 minutes. Raise the heat to medium-high, add the zucchini and pepper, and saute until light browned, about 10 minutes. Remove from the heat, add 1 tsp salt and the goat cheese, and toss to combine.
Cook the pasta:
Meanwhile, add 2 tbsp salt and the pasta to the boiling water (recommended: fusilli or rotini). Cook, stirring occasionally to prevent sticking, until al dente, according to the package directions. Drain, reserving about 1/2 cup (4 fl oz/125 ml) of the cooking water. Add the pasta to the sauce along with the herbs and a generous amount of pepper. Toss to combine. Add as much of the cooking water as needed to loosen the sauce and serve.
Serving Size: 4 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SLHERRON.
Cut the zucchini into small matchsticks. Bring a large pot of water to a boil. In a large frying pan over medium-low heat, warm the oil. Add the garlic and saute until fragrant, about 2 minutes. Raise the heat to medium-high, add the zucchini and pepper, and saute until light browned, about 10 minutes. Remove from the heat, add 1 tsp salt and the goat cheese, and toss to combine.
Cook the pasta:
Meanwhile, add 2 tbsp salt and the pasta to the boiling water (recommended: fusilli or rotini). Cook, stirring occasionally to prevent sticking, until al dente, according to the package directions. Drain, reserving about 1/2 cup (4 fl oz/125 ml) of the cooking water. Add the pasta to the sauce along with the herbs and a generous amount of pepper. Toss to combine. Add as much of the cooking water as needed to loosen the sauce and serve.
Serving Size: 4 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SLHERRON.
Nutritional Info Amount Per Serving
- Calories: 367.3
- Total Fat: 17.1 g
- Cholesterol: 25.3 mg
- Sodium: 55.4 mg
- Total Carbs: 44.1 g
- Dietary Fiber: 1.6 g
- Protein: 10.0 g
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