Ingredients

• 8oz spaghetti or other dry pasta
• 4oz goat cheese
• 1/8 - 1/4 cup prepared pesto
• 2 tbsp butter
• 1/2 large shallot, finely chopped
• 1 large garlic clove, finely chopped
• 1 roma tomato, sliced in small triangles
• 1 cup zucchini, chopped in small triangles
• 1/2 cup mushrooms (I use oyster mushrooms)
• 1/2 tsp dried basil
• 1/4 cup white wine (optional)
• Salt and pepper

Directions:

Cook pasta according to package instructions to al dente.

While pasta is cooking, add butter to separate pan on medium high heat and sauté onions 1 minute, add garlic and sauté 1 more minute.

Add mushrooms to pan and sauté 2-3 minutes.

Add zucchini and tomatoes to pan, cook another 3-4 minutes, add wine to pan.

Add dried basil, salt and pepper to taste and simmer on medium-low heat

In bowl, add crumbled goat cheese, stir in pesto.

When pasta is done, drain and reserve 1/2 cup of pasta water.

Add hot pasta directly to bowl with goat cheese pesto, toss to coat.

Add in sautéed vegetables.

Stir in 1-2 tbsp reserved pasta water at a time until desired consistency is reached.