Veggie & Goat Cheese Fettucine

So, we were going to do individual pizzas tonight. I set up the bread maker in the afternoon to make the dough. Turns out, 1 2/3 c. flour is not the same as 2/3 c. Oops. I needed to come up with something on the fly, and this is what I did. At risk of tooting my own horn, it was pretty yummy.  So yummy, I kind of want to go make another bowl of it.

Veggie and Goat Cheese Fettucine

Ingredients:
1/2 package fettucine
3 smallish zucchini, chopped
1/2 can black olives, chopped
1 can diced tomatoes
4 T. olive oil, divided
garlic salt
pepper
1/2 log goat cheese

Cook the fettucine per package instructions. While it cooks, saute the zucchini in 1 T. olive oil in a large skillet, over medium-high heat. When the zucchini begins to brown (but isn't tender yet), add the garlic salt and pepper to taste, plus the olives and remaining oil.

When the zucchini is tender, drain most of the liquid from the tomatoes and add to the pan. Give the pan a stir and heat to a simmer. Turn the heat to low. When the pasta has about a minute left to cook, add the goat cheese (break it into chunks by hand so it melts evenly). Stir until the cheese is melted and distributed in the sauce.

When the noodles are done, strain and toss with the sauce. Serve immediately.

Makes about 4 good-size portions.