Fettuccine noodles with summer vegetables and goat cheese – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 557, total fat 21 g., saturated fat g., proteins 21 g., carbohydrates 72 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
The photoDishes: Andrew Purcell Time: 25 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 large yellow tomato, remove seeds and chop cubes
- 1 zucchini, cut into small cubes
- 1/2 tbsp. chopped fresh onion – chives (approximately 1 small bunch)
- Finely grated zest of 1 lemon
- 3 tbsp. l olive oil
- 120 gr. soft goat cheese, crumble
- 340 gr dried fettuccine egg noodles
- 120 gr. wax beans (approximately 2 tbsp.), cut the stalks and cut along in half
- 1/4 Art. grated parmesan cheese
Recipes with similar ingredients: tomatoes, chives, lemon zest, goat cheese, fettuccine paste, yellow beans, parmesan cheese
Recipe preparation:
- Bring salt water to a boil in a large pan. Mix in a large bowl of tomato, zucchini, onion – chisel, lemon zest and 2 Art. l olive oil; to salt. Add half goat cheese.
- Submerge the noodles in boiling water and cook, so much time, how much is indicated in the instructions on the package by adding wax beans in 3 minutes until the end of cooking. Leave 1/4 Art. fluid rest drain. Transfer noodles and beans to a bowl with vegetables. To water the remaining liquid and 1 tbsp. l olive oil, mix until until the goat cheese begins to melt. Add Parmesan and more mix times. Arrange noodles with vegetables on plates and sprinkle the remaining goat cheese.
