*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Great dish! I added a sweet pepper for extra flavour. Sliced Italian sausage would also go really well especially if you're using the sweet pepper. When they're in season I'm going to add some fresh slightly sautéed snow peas.
Excellent. I needed to keep it low salt so used coconut oil instead of butter, and only 2-3 Tbsp of goat cheese and low salt fettuccine noodles. Hubby needs to cut back on meat as well so I used fresh sliced baby Bella mushrooms to round this meal out. Wonderful tasty dish and I'm not even a vegetable-loving person. Great recipe, Melinda. This kind of recipe could change my mind about vegetables tasting like dirt.
Fantastic. My husband and I both loved it. I had to add some stewed tomatoes because I didn't have quite enough cherry tomatoes and I added spinach and a touch of feta. I also just fine diced the zucchini (less mess). I went and bought some more goat cheese the next day to have on hand because it really seemed to make the dish!
Added this to my Thanksgiving menu since my parents are vegetarian and it was a huge hit with everyone including my 10 year old daughter who is super picky. Make sure you crumble the goat cheese over the pasta while it's hot so that it melts and coats the pasta. Yumm-a-licious!