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Pasta with Zucchini and Goat Cheese

Photo: John Kernick; Styling: Sara Quessenberry
Prep time 20 mins
Yield Makes 4 servings


  • 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

Nutrition 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

How to Make It

  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.

    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.