Fettuccine with Summer Vegetables and Goat Cheese

This was a easy weeknight meal that had lots of veggies in it!  The recipe below makes 4 servings.

Image by Jason Hedlund

Ingredients:
1 large yellow tomato, seeded and diced (we used a normal red one)
1 small yellow squash, finely diced (we used a zucchini)
1/2 cup fresh chives, chopped
finely grated zest of 1 lemon
3 Tbsp olive oil
4 oz soft goat cheese, crumbled
12 oz dried fettuccine
2 cups wax beans
1/4 cup grated parmesan cheese

Directions:
1.  Bring a large pot of salted water to boil.  Toss the tomato, squash, chives, lemon zest and 2 Tbsp olive oil in a large bowl.  Season with salt.  Sprinkle in half of goat cheese.
2.  Add the paste to the boiling water and cook as label directs adding wax beans to the pot during the last 3 minutes of cooking.  Reserve 1/4 cup cooking water, then drain the pasta and beans and add to bowl with vegetables.  Drizzle with the reserved cooking water and the remaining 1 Tbsp 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.

Jason and Beth's Rating: 6/10

Nutrition:
557 calories
21g fat (8g saturated)
23mg cholesterol
227mg sodium
72g carbohydrates
6g fiber
21g protein