I really liked this. Was pretty quick to make. Be careful not to use too much pasta, it will dilute the flavors. My husband liked it but said it needed a little more flavor, but he is a huge meat eater. I would make it again. Probably not for company though. I served with an arugala/pistachio nut salad.
Pasta with Zucchini and Goat Cheese
Photo: John Kernick; Styling: Sara Quessenberry
Yield: Makes 4 servings
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Amount per serving
- Calories: 455
- Calories from fat: 24%
- Protein: 20g
- Carbohydrate: 68g
- Sugars: 6g
- Fiber: 4g
- Fat: 12g
- Saturated fat: 6g
- Sodium: 746mg
- Cholesterol: 16mg
- 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
- 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.
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