Wednesday, August 8, 2012

Roasted Red Pepper and Goat Cheese Pasta

Prevention RD is a fabulous blog and one of my favorite recipe sources. Nicole always posts the nutritional info and a result for each recipe. As soon as she posted this dish it went on my weekly menu. Believe or not, we had not had a pasta dish in a long time. I'm sure pasta will make more of an appearance when the weather gets colder again. The overabundance of zucchini right now is a perfect reason for you to make this quick dinner soon. If anyone has a lot of produce from their successful garden, feel free to send it my way! Maybe next year I'll attempt growing food. Right now we're still focusing on grass.

You will need:
*10 ounces dry whole wheat pasta- I used rotini
*15 ounce can fire roasted diced tomatoes

*5 ounces goat cheese

*12 ounce jar roasted red pepper, drained
1 tablespoon extra virgin olive oil

*2 small-medium sized zucchinis, sliced into 1/4 inch half moons
salt and pepper, to taste

1. Boil water in a pot and salt lightly; add pasta and cook according to the box directions (Usually around 9-11 minutes) Drain and set aside.

2. While your pasta is cooking, combine tomatoes, goat cheese, and peppers in a food processor and pulse until smooth. (You could use a blender if you do not own a food processor)

3. Heat the olive oil in a large sauce pan. Add the zucchini along with some salt and pepper and saute about 3 minutes until the zucchini begins to soften. Add the goat cheese sauce mixture and simmer for about 7 minutes or until heated through.

4. Combine the pasta and sauce. Serve immediately.

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