Summer Pasta with Vegetables and Fresh Goat Cheese
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g pasta your choice
- 2 teaspoons olive oil
- 0.5 ½ onion (s), red
- 1 clove garlic
- 1 zucchini
- 10 cocktail tomatoes
- 1 handful pine nuts
- 0.25 ¼ lemon (s), the grated zest it
- 50 g fresh oat cheese (fresh oat cheese roll)
- salt and pepper
- Basil, fresh
Print Recipe
Pin Recipe Instructions
- Cook the pasta al dente.
- Quarter the onion and cut into thin slices. Peel the garlic and cut into fine slices. Wash and julienne the zucchini and cut the tomatoes into quarters or eighths, depending on their size.
- When the pasta is drained and quenched, roast the pine nuts dry. Be careful not to burn them. Take the pine nuts out of the pot and set aside.
- Heat the olive oil and sauté the onion. After the onion is translucent, add the garlic and stir-fry for a minute. Add the zucchini julienne and, depending on the thickness of the strips and to taste, simmer until soft. The zucchini can stay a little crunchy. Add the tomatoes and season with salt and pepper. Add the pasta and heat again while stirring.
- Grate the lemon or use a zest peeler to remove the zest. Cut the basil into fine strips and crumble the goat cheese.
- When the pasta with the vegetables is well hot, serve with lemon zest, basil, goat cream cheese and pine nuts.
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