Pasta with Zucchini and Goat Cheese

Pasta with Zucchini and Goat Cheese Recipe
Photo: John Kernick; Styling: Sara Quessenberry

Recipe from

Real Simple

Recipe Time

Prep: 20 Minutes

Nutritional Information

Calories 455
Caloriesfromfat 24 %
Protein 20 g
Carbohydrate 68 g
Sugars 6 g
Fiber 4 g
Fat 12 g
Satfat 6 g
Sodium 746 mg
Cholesterol 16 mg

Ingredients

12 ounces (3/4 of the box) linguine
1 tablespoon olive oil
1 pound zucchini, sliced into thin half-moons
Kosher salt and pepper
1 clove garlic, chopped
5 ounces fresh goat cheese, crumbled
2 teaspoons grated lemon zest

Preparation

Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, drain the pasta, and return it to the pot.

Heat the oil in a medium skillet over medium-high heat. 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. Stir in the garlic and cook 1 minute more. Add all but 2 tablespoons of the cheese to the pasta. Add the reserved pasta water, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Stir until creamy.

Serve the pasta topped with the zucchini, lemon zest, and the remaining cheese.

Tip: Fresh goat cheese is creamy and soft, which makes it ideal for incorporating into pasta dishes. Buy a log and crumble your own; the precrumbled bits sold in stores often don't melt as well, and they can be more expensive.