Goat Cheese and Zucchini Linguini

A healthy (well healthier) take on alfredo... I recommend buying your goat cheese in a fresh log and crumbling it yourself as it retains more moisture and melts better!

• Ready In: 17 mins
• Serves: 4

Ingredients

• 12  ounces linguine
• 1  tablespoon olive oil
• 1  lb zucchini, sliced into thin half-moons
•  sea salt
•  fresh ground pepper
• 1  garlic clove, chopped or crushed
• 6  ounces  fresh goat cheese, crumbled
• 2  teaspoons  grated lemon zest

Directions

1. Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, drain the pasta, and return it to the pot.
2. Heat the oil in a medium skillet over medium-high heat.
3. Add the zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring, until the zucchini is tender and any liquid has evaporated, about 5 minutes.
4. Stir in the garlic and cook 1 minute more.
5. Add all but 2 tablespoons of the cheese to the pasta.
6. Add the reserved pasta water, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Stir until creamy.
7. Serve the pasta topped with the zucchini, lemon zest, and the remaining cheese.