Fresh Basil Fettuccine with Zucchini, Tomatoes, & Goat Cheese



  • ½ lb Fresh Basil Fettuccine Pasta (Previously Frozen)
  • 1 14-Ounce Can Whole Peeled Datterini Tomatoes
  • 2 cloves Garlic
  • 2 Tbsps Butter
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Spreadable Goat Cheese
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Zucchini


1.Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Halve the zucchini lengthwise, then thinly slice crosswise. If necessary, peel the garlic, then roughly chop. Using your hands, carefully separate the strands of the pasta.



2.In a medium pan (nonstick, if you have one) heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the tomatoes (carefully, as the liquid may splatter) and season with salt and pepper. Cook, stirring occasionally and gently crushing the tomatoes with the back of a spoon, 5 to 7 minutes, or until slightly thickened. Turn off the heat. Season with salt and pepper to taste.



3.Add the pasta to the pot of boiling water and cook, stirring occasionally, 3 to 4 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly.




4.Add the cooked pasta, butter, and half the reserved pasta cooking water to the pan of sauce. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is thoroughly coated. If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency. Turn off the heat and stir in the goat cheese. Season with salt and pepper to taste. Serve the finished pasta garnished with the parmesan cheese. Enjoy!


In this quick-cooking recipe, exceptionally sweet Datterini tomatoes—a specialty variety whose name translates to “little dates”—are cooked with a bit of garlic and crushed red pepper to make the sauce for our basil-infused fettuccine. A touch of goat cheese adds creamy texture and subtle, tangy flavor.

3 Comments Add yours

  1. mistimaan说道:

    Nice recipe

  2. indianeskitchen说道:

    Everything I love! Looks delicious!

  3. It looks delicious! Definitely my type of food 🙂


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