Fettuccine with Tomatoes, Olives, and Goat Cheese recipe

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Ingredients

10 ounces dry fettuccine pasta
2 tablespoons butter
2 tomatoes, cubed
2 cloves garlic, minced
½ teaspoon dried oregano
3 ½ ounces black olives
salt and freshly ground black pepper to taste
⅔ cup crumbled goat cheese
1 bunch green onions, finely chopped

Nutrition Info

501.7 calories
carbohydrate: 61.1 g
cholesterol: 45.1 mg
fat: 21.5 g
fiber: 5.6 g
protein: 19.5 g
saturatedFat: 12.2 g
servingSize: -
sodium: 504.5 mg
sugar: 6.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.

  2. Meanwhile, melt butter in a skillet over medium heat. Add tomatoes, garlic, and oregano, cook and stir for 1 to 2 minutes. Add olives and mix to combine.

  3. Drain fettuccine and add to the skillet. Cook until lightly browned, about 2 minutes. Season with salt and pepper. Add goat cheese and cook until slightly melted, about 2 minutes. Sprinkle with green onions and serve.

Recipe Yield

4 servings

Recipe Note

An easy, tasty vegetarian dish of fettuccine pasta sauteed with tomatoes, olives, and creamy goat cheese.

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