Ingredients

The following ingredients have 2 Servings
  • 1/4 cup extra-virgin olive oil
  • 1 yellow onion, cut into slices 1/4 inch thick
  • 2 garlic cloves, minced
  • 1/3 cup drained oil-packed sun-dried tomatoes, <br>  thinly sliced
  • 2 zucchini, thinly sliced lengthwise with a <br>  vegetable peeler
  • 2 cups baby arugula
  • 4 oz. goat cheese (chèvre), crumbled
  • Crushed red pepper flakes, to taste (optional)
  • Salt and freshly ground pepper, to taste
  • 8 oz. fresh fettuccine (see related recipe <br>  at left)

Instruction

  • Bring a large pot of water to a boil over high heat.
  • Meanwhile, in a large fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the onion and cook, stirring often, for 1 minute. Add the garlic and cook, stirring occasionally, until the onion starts to caramelize, 7 to 8 minutes. Transfer to a large bowl. Add the sun-dried tomatoes, zucchini, arugula, the remaining 2 Tbs. oil, three-fourths of the goat cheese and the red pepper flakes to the bowl. Season with salt and pepper.
  • Salt the boiling water, add the pasta and cook until al dente (tender but firm to the bite), 2 to 3 minutes. Drain well, add to the bowl with the vegetables and toss gently to combine.
  • Transfer to warmed pasta bowls and sprinkle with the remaining goat cheese. Serve immediately. Serves 2.
  • Williams-Sonoma Kitchen