Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, zucchini, roasted pepper, goat cheese and pesto pasta salad. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Learn how to make Pasta with Zucchini and Goat Cheese. Tip: Fresh goat cheese is creamy and soft, which makes it ideal for incorporating into pasta dishes. Buy a log and crumble your own; the precrumbled bits sold in stores often don't melt as well, and they can be more expensive. Zucchini Salad This gorgeous zucchini salad recipe comes from Simple Beautiful Food by Amanda Vegan Pasta Salad This recipe doesn't technically fall under the category of zucchini recipes.

Zucchini, roasted pepper, goat cheese and pesto pasta salad is one of the most favored of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Zucchini, roasted pepper, goat cheese and pesto pasta salad is something that I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook zucchini, roasted pepper, goat cheese and pesto pasta salad using 8 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Zucchini, roasted pepper, goat cheese and pesto pasta salad:

1. Make ready 3 cups dry bowtie pasta
2. Get 1 clove garlic, minced
3. Get 1/4 cup extra virgin olive oil
4. Get Zest of 1 lemon, plus juice of 1/2 lemon
5. Take 1 medium zucchini, cut into 1 cm slices, then quartered
6. Make ready 100 g goat cheese
7. Make ready 1 jar (296 ml) roasted red peppers, drained and roughly chopped
8. Take Pesto (see recipe)

Sautéed zucchini is added and its mild taste lets the goat cheese sauce shine through. Fold in the goat cheese and season with black pepper. Slice the red onion into thin circles. Add the butter and allow it to melt.

Instructions to make Zucchini, roasted pepper, goat cheese and pesto pasta salad:

1. Bring a medium pot of salted water to a boil and drop in the pasta.
2. Combine the garlic, olive oil, lemon zest and lemon juice in a large bowl.
3. Add a splash of veg oil to a medium pan on high heat. Add the zucchini and season with a bit of salt and pepper. Saute for about 2 minutes until the veg is browned but still mostly firm. Remove the zucchini to a plate and set aside.
4. Once cooked, drain the pasta well and add it to the bowl with the olive oil, garlic and lemon. Add the zucchini, goat cheese, roasted pepper, and 3 tbsp pesto and toss until everything's well-coated and the goat cheese has melted completely. Adjust the seasoning as required, then serve immediately.
5. Ready to serve and ENJOY!

Slice the red onion into thin circles. Add the butter and allow it to melt. Pour in the beaten eggs then top with the cooked red onion and zoodles. Spoon the pesto over the eggs and vegetables and transfer pan to oven. This pesto goat cheese pasta is, to me, a perfect encapsulation of late summer.

So that’s going to wrap it up with this exceptional food zucchini, roasted pepper, goat cheese and pesto pasta salad recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!