Pasta with Zucchini and Goat Cheese

Photo: John Kernick; Styling: Sara Quessenberry
Recipe from Real Simple

More From Real Simple

Recipe Time

Prep Time:

Nutritional Information

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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pasta with Zucchini and Goat Cheese Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy