Goat Cheese Fettuccine with Veggies

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Things I am in love with at the moment: goat cheese, balsamic vinegar, and garlic scapes, all of which found their way into tonight’s dinner.  And although I am really anxious to eat some more of those “Everything-but-the-kitchen-sink” fritters I made earlier this week, I was also really anxious to eat some of the fresh fettuccine we got with our CSA share this week. 

In the never-ending game of trying to figure out how to use our CSA veggies, tonight’s dinner was another experiment to see how many things I could throw in a skillet and still have it taste okay.  It was a smash hit with Hubby.  I offered up the 1 serving of leftovers for him to take for lunch tomorrow, but he insisted I take it since I worked so hard to cook it.  Ok, twist my arm.  I’ll eat it if I have to (Yes!  Pumps fist out of hubby’s view.). 

Goat Cheese Fettuccine with Veggies

1 tablespoon olive oil

1/2 cup thinly sliced onion

1 teaspoon balsamic vinegar

1/4 cup chopped artichoke hearts

4 large cremini mushrooms, thinly sliced (about 1 1/2 cups)

1 cup coarsely chopped roasted garlic scapes

1 cup milk

2 ounces goat cheese

2 ounces cream cheese

3 cups coarsely chopped greens (any mixture of spinach, beet, turnip, or chard)

salt to taste

8 ounces fettuccine

Cook fettuccine according to package directions.

Heat the oil in a large skillet over medium heat.  Add the onions and cook for 5 minutes, until they begin to sweat.  Add balsamic vinegar and cook another 5 minutes.  Add artichokes and mushrooms, reduce heat to medium low, and cover.  Cook, stirring occasionally, for another 10 minutes, until mushrooms are soft.  Stir in greens and cook 5 minutes more, until they begin to wilt and get very soft.  If you are using beet greens like I did, it might take a little bit longer (spinach may take a little bit less time).  Here’s how the veggies looked right before I added the milk and cheeses:

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Once the veggies are cooked, reduce heat to low, add milk, cream cheese, and goat cheese.  Cover and let simmer for 2-3 minutes, until the cheeses get very soft.  Remove lid and smash cheeses with the back of a spoon, stirring to incorporate into the sauce.  The beet greens I used were Bulls Blood, so they were actually reddish green–this made the sauce turn pink!  Add the roasted garlic scapes (see how to prepare below) and serve over fettuccine.  Top with some Romano or Parmesan cheese, if desired.  Serve Sautéed Zucchini Ribbons (recipe at bottom) as a delicious side dish.

Roasted Garlic Scapes

Wash the scapes and place in a shallow glass dish.  If your scapes are large and unwieldy, cut them in half to make them fit into the dish (mine were out of control and needed a little a little help fitting into my dish).  Drizzle with about 1 to 1 1/2 tablespoons olive oil and sprinkle with a little bit of salt.  Cover dish with foil and roast in a 375 degree F oven for 1 hour.  When scapes are roasted, cool slightly, then chop into roughly 1 inch pieces.

Sautéed Zucchini Ribbons

1 zucchini, sliced into thin ribbons (I used a vegetable peeler)

1 teaspoon olive oil

salt to taste

Heat oil in a large skillet over medium heat.  Add zucchini and cook for 4-5 minutes until zucchini begins to brown.  Sprinkle with a little bit of salt.  Continue to cook flipping occasionally, until the zucchini is browned and soft, about another 10 minutes.

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