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

This zucchini goat cheese pasta takes a beloved Jennie Cook's recipe for zucchini butter and combines it with everyone's best friend, pasta! The other half gets folded into soft scrambled eggs, spread onto garlicky toast with whipped ricotta, or just dolloped along side slow roasted salmon or. Learn how to make Pasta with Zucchini and Goat Cheese. This fresh and simple Zucchini & Pesto Pasta Salad was quite a hit!

Zucchini, roasted pepper, goat cheese and pesto pasta salad is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Zucchini, roasted pepper, goat cheese and pesto pasta salad is something that I’ve loved my entire life.

To get started with this particular recipe, we have to 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 cook it.

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

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

Que the goat cheese, roasted tomatoes and toasted pine nuts. And just like that, I have my new favorite pasta salad. This is further proof of the versatility of zucchini. Try grilling the zucchini to add a smokey flavor to this vegetarian keto salad.

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.

This is further proof of the versatility of zucchini. Try grilling the zucchini to add a smokey flavor to this vegetarian keto salad. Season to taste with salt and pepper. Serve slightly warm or at room temperature with the crumbled goat cheese and the chili flakes on top. Pastas, Goat Cheese, Pasta, Red Pepper, Dinner, Weekday, Main Course, Healthy, Vegetarian.

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