- 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
- 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
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.