Well it’s finally happened. Summer is over and I’m back to work. After having 11 fabulous weeks off to rest up and relax I’m back to the grind. This week is just for the teachers getting back to school so I haven’t seen my students yet. I’ve been getting my room ready and going to meetings to learn about our new math series and other important issues. I’m anxiously awaiting my students first day of school. As a special education teacher I’m lucky enough to have my students for up to 5 years so I really get to know them and their families well.
But being back to school also means less time to cook dinner during the week. On the nights I have aerobics I really need a meal that’s ready in under 30 minutes. I saw this roasted red pepper pasta on Nicole’s blog a few weeks ago and tagged it to make once I started back to school.
It is super fast and can be on the table in 15 minutes. The sauce is thick and tastes like red peppers and goat cheese. It’s delicious and doesn’t have too much fat in it. It made plenty and I had enough left over to take some with me for lunch the next day at work.
Roasted Red Pepper and Goat Cheese Pasta (adapted from Prevention RD)
12 oz. fettuccine
15 oz. can fire roasted diced tomatoes (I used Muir Glen)
4 oz goat cheese
12 oz. jar roasted red peppers, drained
1 T. olive oil
1 zucchini, sliced into 1/4 inch pieces then quartered
3 T. red onion, chopped
4 garlic cloves, minced
1 t. fresh oregano
1/2 t. salt
1 t. black pepper
1. Cook the fettuccine according to the package directions. Drain and keep warm.
2. In a food processor combine the tomatoes, goat cheese, and roasted red peppers. Process until smooth.
3. Heat the olive oil in a large skillet over medium heat. Add the zucchini, red onion, and garlic cloves. Saute for 3-4 minutes or until they are just beginning to soften. Add in the oregano, salt, and pepper. Mix well.
4. Add the red pepper sauce to the skillet and simmer for 5 minutes or until it is heated through. Dump the cooked pasta into the skillet and toss to coat.
5. Serve hot.