Fettuccine With Summer Vegetables And Goat Cheese Recipe 465

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FETTUCCINE WITH SUMMER VEGETABLES AND GOAT CHEESE RECIPE - (4.6/5)

Provided by á-61574

Number Of Ingredients 10



Fettuccine With Summer Vegetables and Goat Cheese Recipe - (4.6/5) image

Steps:

  • Bring a large pot of salted water to a boil. Toss the tomato, squash, chives, lemon zest and 2 tablespoons olive oil in a large bowl. Season with salt. Sprinkle in half of the goat cheese. Add the pasta to the boiling water and cook as the label directs, adding the wax beans to the pot during the last 3 minutes of cooking. Reserve 1/4 cup of the cooking water, then drain the pasta and beans and add to the bowl with the vegetables. Drizzle with the reserved cooking water and the remaining 1 tablespoon olive oil and toss until the goat cheese begins to melt. Add the parmesan and toss. Divide among bowls and top with the remaining goat cheese. Per serving: Calories 557; Fat 21 g (Saturated 8 g); Cholesterol 23 mg; Sodium 227 mg; Carbohydrate 72 g; Fiber 6 g; Protein 21 g

Kosher salt
1 large yellow tomato, seeded and diced
1 small yellow squash, finely diced
1/2 cup chopped fresh chives (about 1 small bunch)
Finely grated zest of 1 lemon
3 tablespoons extra-virgin olive oil
4 ounces soft goat cheese, crumbled
12 ounces dried egg fettuccine
4 ounces wax beans (about 2 cups), trimmed and halved lengthwise
1/4 cup grated parmesan cheese

FRESH FETTUCCINE WITH FIGS, PROSCIUTTO AND GOAT CHEESE

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 20



Fresh Fettuccine with Figs, Prosciutto and Goat Cheese image

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.
  • Arrange the prosciutto in a single layer on the prepared baking sheet. Bake for about 10 minutes until crispy. Drain on paper towels. When cool enough to handle, crumble the prosciutto into 1/2-inch pieces.
  • Cut the pasta dough in quarters and press flat. Run each piece of pasta dough several times through a pasta-rolling machine, adjusting the setting each time until the pasta is about 1/16-inch thick. Add the fettuccine attachment and run the pasta sheets through. Dust the fettuccine lightly with flour to avoid sticking.
  • Bring a large pot of salted water to a boil over high heat. Add the olive oil and pasta. Cook until tender but still firm to the bite, stirring occasionally, 4 to 5 minutes. Place the pasta in a large serving bowl.
  • For the sauce: In a medium saucepan, combine the figs, broth, orange juice, thyme, salt and pepper. Bring to a boil over medium heat. Reduce the heat and simmer for 5 minutes. Remove the pan from the heat. Stir in the goat cheese, mascarpone cheese and lemon zest until the sauce is creamy.
  • Pour the sauce over the cooked pasta and toss until all the ingredients are coated. Top with the crumbled prosciutto and serve.
  • Place the cake flour, all-purpose flour, egg yolks and salt in a food processor. Pulse to combine. With the machine running, gradually add the oil then 1/3 to 1/2 cup water until the mixture forms a dough (the dough should stick together if pinched between your fingers). If necessary, add additional water, 1 teaspoon at a time if the dough is too dry.
  • Place the dough on a lightly floured surface. Gather the dough into a ball and knead until the dough is smooth, 5 to 8 minutes. Cover with plastic wrap and refrigerate for 30 minutes.
  • Cut the dough into quarters and press flat. Run each piece of pasta dough several times through a pasta-rolling machine, adjusting the setting each time, until the pasta is about 1/8 to 1/16-inch thick. Cut the pasta into the desired shape and use as needed.

Vegetable oil cooking spray
Four 1/4-inch-thick slices prosciutto
1 recipe Fresh Pasta, recipe follows
All-purpose flour, for dusting
Kosher salt
1 tablespoon extra-virgin olive oil
1 1/2 cups (about 7 ounces) dried Mission figs, stemmed and quartered
1/2 cup low-sodium chicken broth
1/2 cup fresh orange juice
1 tablespoon fresh thyme leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup (4 ounces) goat cheese, at room temperature, crumbled
1/2 cup (4 ounces) mascarpone cheese, at room temperature
Zest of 1 large lemon
2 cups cake flour
1 cup all-purpose flour, plus extra for dusting
4 large egg yolks, at room temperature
1/8 teaspoon kosher salt
1/4 cup extra-virgin olive oil

PASTA WITH FRESH TOMATOES AND GOAT CHEESE

This pasta's sauce comes together using the same trifecta found in lemon-ricotta pasta: a juicy fruit, a creamy cheese and a salty cheese. This recipe makes good use of those summer tomatoes with juices just barely contained by their thin skins. The creamy cheese is goat cheese, whose tang balances the sweetness of the tomatoes. Parmesan adds salty depth, while herbs and red-pepper flakes complete the dish. For a more filling pasta, feel free to add shrimp, corn or green beans to the boiling pasta in the last few minutes of cooking.

Provided by Ali Slagle

Categories     dinner, easy, lunch, quick, weeknight, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 7



Pasta With Fresh Tomatoes and Goat Cheese image

Steps:

  • Bring a large pot of salted water to a boil.
  • Meanwhile, in a large bowl, combine the tomatoes, thyme, red-pepper flakes and 1/2 teaspoon salt. Mash with a fork or potato masher until tomatoes are juicy. Stir in the Parmesan. Set aside while the pasta cooks, or up to 2 hours at room temperature.
  • Add the pasta to the boiling water and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta.
  • To the bowl of tomatoes, add the goat cheese and 2 tablespoons of the reserved pasta cooking water. Stir until the cheese is mostly melted. Add the pasta and stir vigorously until the noodles are well coated. Add more pasta water as needed until the sauce coats the noodles. Season to taste with additional Parmesan and red-pepper flakes.

Kosher salt
2 pounds very ripe tomatoes, coarsely chopped
1 teaspoon fresh thyme or oregano leaves
1/2 teaspoon red-pepper flakes, plus more as needed
2 ounces Parmesan cheese, coarsely grated, plus more as needed
1 pound fusilli or another spiral pasta
1 (4-ounce) log goat cheese, crumbled

SUMMER VEGETABLE AND GOAT CHEESE GALETTES

Easy and pretty vegetable tarts that can be prepared a few hours ahead of time and reheated prior to serving.

Provided by Holly

Categories     Appetizers and Snacks     Vegetable     Zucchini Appetizer Recipes

Time 50m

Yield 8

Number Of Ingredients 12



Summer Vegetable and Goat Cheese Galettes image

Steps:

  • Heat 2 tablespoons olive oil in a skillet over medium heat; cook and stir green onions in the hot oil until softened, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Remove from heat.
  • Combine goat cheese, Parmesan cheese, and cayenne pepper in a small bowl; stir with a fork until blended.
  • Gently flatten each puff pastry sheet with a rolling pin on a lightly floured surface. Cut each sheet into four squares. Lightly cut a border about 1/4-inch from the edges of each square using a sharp knife, not going all the way through the dough.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Arrange puff pastry squares on a baking sheet; spread goat cheese mixture on each square. Top each square with onion mixture. Chill in refrigerator for 5 to 10 minutes.
  • Arrange zucchini and tomato slices in a pattern on each puff pastry square, allowing vegetables to overlap. Season with salt and black pepper. Drizzle with about 1 teaspoon olive oil.
  • Bake in the preheated oven until puff pastry is golden brown and puffed, about 20 minutes. Garnish with basil strips.

Nutrition Facts : Calories 468.2 calories, Carbohydrate 31.1 g, Cholesterol 18.4 mg, Fat 33.8 g, Fiber 1.9 g, Protein 11 g, SaturatedFat 10.9 g, Sodium 324.4 mg, Sugar 2.5 g

2 tablespoons olive oil
1 cup chopped green onions
2 cloves garlic, minced
1 (5 ounce) creamy goat cheese log
½ cup grated Parmesan cheese
1 pinch cayenne pepper, or more to taste
2 sheets frozen puff pastry, thawed
½ pound zucchini, thinly sliced
½ pound roma tomatoes, thinly sliced
salt and ground black pepper to taste
1 teaspoon olive oil, or as needed
2 tablespoons thinly sliced basil leaves

FETTUCCINE WITH TOMATOES, BACON, ARUGULA AND GOAT CHEESE

Categories     Pasta     Tomato     Sauté     Goat Cheese     Bacon     Arugula     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 13



Fettuccine with Tomatoes, Bacon, Arugula and Goat Cheese image

Steps:

  • Combine tomatoes and vinegar in large bowl. Season with salt and pepper. Let stand until tomatoes release their juice, about 15 minutes.
  • Heat oil in heavy large skillet over medium-high heat. Add bacon; cook until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels.
  • Add leeks to same skillet and sauté until tender, about 3 minutes. Add garlic, rosemary and crushed red pepper; sauté 1 minute. Add tomato mixture and cooked bacon. Simmer until tomatoes are heated through, about 4 minutes. Add arugula and simmer until wilted, about 1 minute.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, about 3 minutes. Drain.
  • Transfer pasta to large bowl. Add goat cheese, 6 tablespoons Parmesan cheese and tomato mixture. Toss to combine. Season with salt and pepper. Serve, passing additional Parmesan separately.

2 1/2 pounds plum tomatoes, seeded, chopped (about 5 cups)
2 tablespoons balsamic vinegar
3 tablespoons olive oil
6 thick bacon slices, cut into 1/2-inch pieces
2 medium leeks (white and pale green parts only), finely chopped
2 tablespoons finely chopped garlic
1 tablespoon chopped fresh rosemary
1/2 teaspoon dried crushed red pepper
5 cups coarsely chopped fresh arugula (about 6 ounces)
2 9-ounce packages fresh fettuccine
6 ounces soft fresh goat cheese , crumbled
6 tablespoons freshly grated Parmesan cheese
Additional grated Parmesan cheese

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