Quinoa Pasta with Goat Cheese & Vegetables
I don’t really like titles of recipes that go on and on with all the important ingredients but I am not sure, I can distinguish the dish, without some key words. I played around with the title. I tried Balsamic Quinoa Pasta but that was not accurate. Balsamic vinegar is a minor flavor and did not belong in the title. I wanted to stress the goat cheese and vegetables as main components. At one point, I removed the vegetables from the title but Quinoa Pasta with Goat Cheese sounded sterile. The heart of the recipe is a combination of the pasta and veggies but the goat cheese gives it the fullness of the flavor.
12 ounces spaghetti type pasta (fettuccine)
1 tablespoon olive oil and 1 tablespoon oil from dried tomatoes
1 cup grape tomatoes, quartered
1/2 cup sun dried tomatoes
1 yellow pepper, sliced
1 very small zucchini, cut in half and then half again and then in 8 cubes for each piece
1 yellow zucchini, cut the same way as zucchini
1 red onion, chopped
1 tablespoon Balsamic vinegar
2 tablespoons fresh oregano
a few drops of hot cayenne pepper sauce
2 tablespoons Parmesan, grated
4 ounces goat cheese, crumbled
In a large skillet, heat oil. Add onion and cook for three minutes. Add remaining vegetables and cook for another three minutes or until onion is translucent. Mix in Balsamic vinegar.
I had no idea how this was going to turn out. My choices for vegetables and cheese were based on what I had, in the house. I would think thinly sliced carrots would be another vegetable that would blend in, nicely.I plan to make this often, each time using up the vegetables in the refrigerator.