Goat Cheese Over Pasta with Sautéed Vegetables

• 1, 8 ounce container Maine goat cheese
• 8 ounces fettuccini
• 1 red onion, sliced into rings
• 1 small summer squash, sliced
• 8 ounces fresh cherry tomatoes, halved
• 1 clove garlic, minced
• 1 cup whole fresh basil
• 2 tablespoons olive oil
• salt and fresh pepper to taste

1. Sauté the onion, squash, garlic in the olive oil until tender.
2. Add cherry tomatoes.
3. Cook the fettuccini according to the package directions. 4. Add the goat cheese by spoonfuls and fresh whole basil to the sautéed vegetables.
4. Toss the mixture with the fettuccini.
5. Season with salt and pepper to taste.

Serves 8.

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