Pasta With Zucchini and Goat Cheese

Total Time
20mins
Prep 0 mins
Cook 20 mins

Knowing that one can never have too many zucchini recipes, I wrote this down on a piece of scrap paper in the waiting room at a doctor's office. It's super tasty and simple, perfect for a weeknight. The goat cheese makes a creamy sauce for the linguine, and complements the flavor of the sauteed squash nicely. In addition to the lemon zest, I recommend adding some thinly sliced fresh basil when serving. From Real Simple (June 08).

Ingredients Nutrition

Directions

  1. Cook pasta according to package instructions; reserve 1 C cooking water, drain and return to pot.
  2. Heat oil in a medium skillet over medium-high heat. Add zucchini, 1/2 tsp salt, 1/4 tsp pepper and cook, stirring frequently, until zucchini is tender and liquid is evaporated (about 5 min.).
  3. Stir in garlic and cook 1 minute more.
  4. Add all but 2 T of the goat cheese to the pasta. Add reserved pasta water, 3/4 tsp salt and 1/4 tsp pepper. Stir until creamy.
  5. Serve pasta topped with zucchini, lemon zest, and remaining goat cheese.

Reviews

(1)
Most Helpful

Fantastic! It's so simple to make but it's got great flavor. I made this as written but used elbow macaroni in place of zucchini. I think pretty much any pasta shape would work in this. Thanx for a great new pasta recipe and a new way to use zucchini!

*Parsley* August 01, 2008

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