Best 8 Pasta With Goat Cheese Zucchini And Tomato Recipes

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Pasta with goat cheese, zucchini, and tomato is a delightful Italian dish that combines the flavors of fresh vegetables, creamy goat cheese, and hearty pasta. Whether you're a seasoned cook or just starting out in the kitchen, this recipe is sure to impress your friends and family with its vibrant colors and delicious taste. In this article, we'll guide you through the steps of making this simple yet flavorful dish, providing tips and tricks to help you create a perfect pasta dish every time.

Here are our top 8 tried and tested recipes!

CREAMY GOAT CHEESE PASTA WITH ZUCCHINI AND TOMATOES



Creamy Goat Cheese Pasta with Zucchini and Tomatoes image

Zucchini and tomatoes bring fresh summertime flavour to this quick and easy pasta recipe. Together with a creamy goat cheese sauce, it's a simple and delicious family meal.

Provided by Marie

Categories     Dinner

Time 25m

Number Of Ingredients 10

8 oz uncooked linguine (or pasta of your choice)
6 oz soft unripened goat cheese
½ cup pasta water
1-2 tbsp lemon juice
1 tbsp extra virgin olive oil
1 small onion (8 oz), chopped
1 medium zucchini, quartered lengthwise and chopped
1 heaping cup (8 oz), grape tomatoes, halved
2 tbsp fresh basil, sliced
Salt and pepper, to taste

Steps:

  • Boil the linguine pasta in salted water according to package directions until al dente. Drain and reserve ½ cup of pasta water.
  • In a large bowl, whisk together the reserved pasta water with the goat cheese, lemon juice, salt, and pepper until the sauce is smooth and creamy. Place the pasta into the sauce and gently toss (using tongs) until it is well coated. Set aside.
  • In a medium skillet at medium-high heat, add the olive oil and onion and sauté until translucent, about 2-3 minutes. Add in the zucchini and tomatoes and stir occasionally, until the zucchini is tender-crisp, another 2-3 minutes.
  • Plate the pasta and then top with the sautéed vegetables. Sprinkle with fresh basil and taste for additional salt and pepper. Best served immediately.

Nutrition Facts : Calories 279 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 13 grams fat, Fiber 3 grams fiber, Protein 13 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 278 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

TOMATO, BASIL AND GOAT'S CHEESE ZUCCHINI PASTA



Tomato, Basil and Goat's Cheese Zucchini Pasta image

Provided by Emma

Categories     Main Course

Time 15m

Number Of Ingredients 6

3 large zucchinis (spiralised)
250 g cherry tomatoes (halved)
2 cups spinach leaves
50 g goat's cheese
handful fresh basil (torn )
1/2 tbsp olive oil

Steps:

  • Heat oil in a large pan over medium heat
  • Add spiralised zucchini and tomatoes, cook for 5 minutes until zucchini is tender
  • Add spinach and basil to the pan and mix through, cook for 1 minute to wilt the spinach
  • Reduce heat to low, add goat's cheese and stir through. Season with salt and pepper and cook for 2-3 minutes until heated through
  • Serve, topped with additional basil leaves (optional)

PASTA WITH TOMATOES AND GOAT CHEESE



Pasta with Tomatoes and Goat Cheese image

The goat cheese, when tossed with the hot pasta, melts and becomes a creamy sauce. We've learned that it's a good idea to taste your goat cheese before using it (or before buying it, if possible - one of the soft goat cheeses we tried seemed a bit too strong for this dish).

Categories     Cheese     Dairy     Herb     Olive     Pasta     Tomato     Vegetable     Vegetarian     Dinner     Lunch     Goat Cheese     Basil     Summer     Noodle     Boil     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 5

1 lb gemelli or penne
2 3/4 lb cherry tomatoes, halved
5 to 6 oz soft mild goat cheese, crumbled
2/3 cup coarsely chopped Kalamata or other brine-cured black olives
3/4 cup torn fresh basil leaves

Steps:

  • Cook pasta in a 6-quart pot of boiling salted water until just tender, then drain.
  • While pasta is cooking, toss tomatoes with salt to taste in a bowl and let juices exude.
  • Toss hot pasta with goat cheese in a large bowl until cheese is melted and coats pasta. Add tomatoes with juices, olives, basil, and salt and pepper to taste and toss to combine.

BAKED GOAT CHEESE PASTA



Baked Goat Cheese Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
2 pints cherry tomatoes
3 cloves garlic, sliced
1 shallot, sliced thin
2 tablespoons oregano leaves
1 teaspoon crushed red pepper flakes
3 tablespoons olive oil
8 ounces goat cheese
8 ounces campanelle (or other shaped) pasta
2 tablespoons pesto
6 to 8 basil leaves, torn, for garnish

Steps:

  • Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
  • Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
  • While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
  • Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.

PASTA WITH SUN-DRIED TOMATOES, OLIVE, AND GOAT CHEESE



Pasta with Sun-Dried Tomatoes, Olive, and Goat Cheese image

Categories     Cheese     Olive     Pasta     Tomato     Quick & Easy     Winter     Gourmet

Yield Serves 2

Number Of Ingredients 9

2 large garlic cloves, minced
3/4 cup finely chopped onion
2 tablespoons olive oil
2/3 cup chopped drained sun-dried tomatoes packed in oil (about 1/4 pound)
1/2 cup chicken broth
1/4 cup sliced pitted Kalamata or other brine-cured black olives
1/3 cup finely chopped fresh parsley leaves
1/2 pound medium-sized pasta shells
3 ounces mild goat cheese such as Montrachet, crumbled (about 1 cup), plus additional for sprinkling over the pasta

Steps:

  • In a small skillet cook the garlic, the onion, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is soft, add the tomatoes and the broth, and simmer the mixture until the liquid is reduced by about one third. Stir in the olives, the parsley, and salt and pepper to taste and keep the mixture warm. In a kettle of boiling salted water cook the pasta until it is al dente and drain it well, reserving 1/3 cup of the cooking water. In a serving bowl whisk 3 ounces of the goat cheese with the reserved cooking water until the cheese is melted and the mixture the smooth, add the pasta and the tomato mixture, and toss the mixture well. Sprinkle the pasta with the additional goat cheese.

PASTA WITH ZUCCHINI AND GOAT CHEESE



Pasta With Zucchini and Goat Cheese image

Knowing that one can never have too many zucchini recipes, I wrote this down on a piece of scrap paper in the waiting room at a doctor's office. It's super tasty and simple, perfect for a weeknight. The goat cheese makes a creamy sauce for the linguine, and complements the flavor of the sauteed squash nicely. In addition to the lemon zest, I recommend adding some thinly sliced fresh basil when serving. From Real Simple (June 08).

Provided by chiclet

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

12 ounces linguine
1 tablespoon extra virgin olive oil
1 lb zucchini, thinly sliced
2 garlic cloves, chopped
5 ounces goat cheese, crumbled
2 teaspoons lemon zest
salt & pepper

Steps:

  • Cook pasta according to package instructions; reserve 1 C cooking water, drain and return to pot.
  • Heat oil in a medium skillet over medium-high heat. Add zucchini, 1/2 tsp salt, 1/4 tsp pepper and cook, stirring frequently, until zucchini is tender and liquid is evaporated (about 5 min.).
  • Stir in garlic and cook 1 minute more.
  • Add all but 2 T of the goat cheese to the pasta. Add reserved pasta water, 3/4 tsp salt and 1/4 tsp pepper. Stir until creamy.
  • Serve pasta topped with zucchini, lemon zest, and remaining goat cheese.

Nutrition Facts : Calories 496.9, Fat 15.5, SaturatedFat 8.1, Cholesterol 28, Sodium 198.5, Carbohydrate 69.2, Fiber 4.1, Sugar 4.4, Protein 20.3

GOAT CHEESE PASTA WITH CHORIZO AND CHERRY TOMATOES



Goat Cheese Pasta with Chorizo and Cherry Tomatoes image

A light, flavorsome dish that is nice to have all year round!

Provided by Rex

Time 30m

Yield 8

Number Of Ingredients 8

1 (16 ounce) package penne pasta
¼ cup olive oil
3 stalks green onion
1 ½ pints cherry tomatoes, quartered
½ cup finely chopped fresh basil
3 tablespoons balsamic vinegar
9 ounces smoked chorizo sausage links, sliced
2 (8 ounce) packages goat cheese

Steps:

  • Add 1 tablespoon salt to a large pot of water; bring to a boil. Add penne and olive oil and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  • While the pasta is cooking, chop green onions: Cut green parts diagonally, and cut white parts into thin, round slices. Transfer to a bowl with the cherry tomatoes, basil, and vinegar.
  • Place chorizo in a separate bowl. Chop goat cheese, then crush it and mix it in with the chorizo.
  • Drain pasta and transfer to a large bowl. Add chorizo-goat cheese mixture; stir until cheese is melted and pasta is coated. Then put the vegetables into the pasta and stir to combine.

Nutrition Facts : Calories 600.7 calories, Carbohydrate 46.6 g, Cholesterol 67.3 mg, Fat 35 g, Fiber 2.7 g, Protein 26.5 g, SaturatedFat 16.6 g, Sodium 617.7 mg, Sugar 4.3 g

PENNE WITH PANCETTA, ZUCCHINI, TOMATOES & GOAT CHEESE



Penne With Pancetta, Zucchini, Tomatoes & Goat Cheese image

Make and share this Penne With Pancetta, Zucchini, Tomatoes & Goat Cheese recipe from Food.com.

Provided by YummyMummy07

Categories     One Dish Meal

Time 15m

Yield 2 serving(s)

Number Of Ingredients 10

1/4 cup olive oil
1/2 red onion, minced
6 ounces pancetta, diced
1 small zucchini, halved lengthwise cut crosswise into 1/4-inch thick slices
salt and pepper
1 pint cherry tomatoes, halved
1 tablespoon minced garlic
1/2 lb penne, cooked and drained
1/2 cup goat cheese
2 tablespoons minced fresh basil

Steps:

  • In a large skillet set over moderate heat cook the onion in the olive oil, stirring occasionally, for 3 minutes, or until softened.
  • Add the Pancetta and cook the mixture, stirring, for 2 minutes.
  • Add the zucchini and salt and pepper to taste and cook the mixture, stirring occasionally, for 3 minutes more.
  • Add the cherry tomatoes and cook, stirring, 2 minutes, or just until heated through.
  • In a large bowl combine the pasta with the pancetta mixture, the goat cheese and the basil.
  • Transfer to a serving plate and garnish with a sprig of fresh basil.

Nutrition Facts : Calories 698.6, Fat 29.8, SaturatedFat 4.2, Sodium 18.9, Carbohydrate 102, Fiber 15.5, Sugar 6.2, Protein 11.1

Tips:

  • Choose fresh, high-quality ingredients: Fresh zucchini, tomatoes, and goat cheese will give your pasta dish the best flavor. Look for vegetables that are firm and brightly colored, and cheese that is creamy and spreadable.
  • Cook the zucchini and tomatoes properly: Zucchini and tomatoes should be cooked until they are tender but still retain some of their texture. Overcooking will make them mushy and flavorless.
  • Use a good quality olive oil: Olive oil is a key ingredient in this dish, so be sure to use a good quality oil that has a fruity, peppery flavor.
  • Season the dish to taste: Be sure to taste the dish before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs to taste.

Conclusion:

Pasta with goat cheese, zucchini, and tomatoes is a delicious and easy-to-make dish that is perfect for a summer meal. The fresh vegetables and creamy goat cheese are a perfect combination, and the dish is sure to be a hit with everyone at your table. So next time you're looking for a quick and easy pasta recipe, give this one a try!

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