Recipe By LucyFitz46
Published Apr 2nd
Melinda’s Freakin’ Good Pasta
Prep 15m Cook 30m Additional - Ready In 45m
Servings 6 servings Calories 426.2

My mom made up this flavorful pasta. It’s very simple and great with fresh tomatoes for a summer night meal! Add shrimp or chicken for a heartier version of this pasta.

Recipe Ingredients

  • 1 (16 ounce) package fettuccine noodles
  • 2 tablespoons butter
  • 2 zucchini, shredded
  • 5 cloves garlic, minced, divided
  • salt and ground black pepper to taste
  • 1 tablespoon olive oil, or as needed
  • 1 onion, sliced
  • 2 cups cherry tomatoes
  • 1 (4 ounce) log goat cheese, crumbled
  • ¼ cup chopped fresh basil, or to taste

Cooking Directions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes; drain water, reserving 1 cup pasta water.
  2. 2 Melt butter in a large skillet or frying pan over medium heat; add zucchini, 3 cloves minced garlic, salt, and pepper. Cook and stir zucchini mixture in the melted butter until most of the moisture has evaporated, 10 to 15 minutes.
  3. 3 Heat olive oil in a separate skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add cherry tomatoes, remaining 2 cloves minced garlic, salt, and pepper to onion; cook and stir, crushing tomatoes to desired consistency, until heated through, about 5 minutes.
  4. 4 Mix fettuccine and zucchini mixture into onion mixture, adding as much reserved pasta water to keep pasta moist. Stir goat cheese and basil into pasta mixture.

Nutrition Facts

  • Calories 426.2
  • Carbohydrate 62.6 g
  • Cholesterol 25.1 mg
  • Fat 13.8 g
  • Fiber 4.2 g
  • Protein 15.8 g
  • Saturated Fat 7.1 g
  • Sodium 140.8 mg
  • Sugar 4.9 g


  1. I added shrimp as one reviewer suggested, as well as additional vegetables, increased the basil just a bit, increased the proportion of goat cheese (herbed) and added a sprinkling of crushed red pepper. Chopped up some Roma tomatoes instead of cherry tomatoes because that's why I had on hand. I will definitely make this again.
  2. 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!
  3. 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 - Read more ...
  4. Loved it. I made it with penne and omitted the zucchini. Love the goat cheese with cherry tomatoes onion garlic....yum!!!
  5. 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 - Read more ...
  6. 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.
  7. The flavors are good but it came out a little dry. I would add some grilled shrimp next time.
  8. Hey this is my pasta!:)
  9. Such an easy weeknight meal for a busy mom like myself. The kids loved it and it made great leftovers.