Pasta With Zucchini and Goat Cheese

Total Time
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).


  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.
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