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Photo: John Kernick; Styling: Sara Quessenberry Photo by: Photo: John Kernick; Styling: Sara Quessenberry

Pasta with Zucchini and Goat Cheese

Real Simple JUNE 2008

  • Yield: Makes 4 servings
  • Prep time:20 Minutes


  • 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.

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

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Pasta with Zucchini and Goat Cheese recipe