Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, zucchini, roasted pepper, goat cheese and pesto pasta salad. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look 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 well liked of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Zucchini, roasted pepper, goat cheese and pesto pasta salad is something that I have loved my entire life.

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

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

1. Prepare dry bowtie pasta
2. Prepare garlic, minced
3. Make ready extra virgin olive oil
4. Prepare Zest of 1 lemon, plus juice of 1/2 lemon
5. Take medium zucchini, cut into 1 cm slices, then quartered
6. Prepare goat cheese
7. Make ready roasted red peppers, drained and roughly chopped
8. Prepare 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 this up with this special food zucchini, roasted pepper, goat cheese and pesto pasta salad recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!