Photo: John Kernick; Styling: Sara Quessenberry
Prep Time
20 Mins
Makes 4 servings

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.

Ratings & Reviews

Marietta1's Review

May 22, 2010
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.

Saraliza's Review

January 24, 2010
We have made this many times. It's a fast, easy family-pleasing favorite. Great with a green salad and a glass of Sauvignon Blanc. Sometimes I make it with feta cheese instead of goat cheese.

MamaSays's Review

July 28, 2009
Quick. Simple. Delicious. Followed the recipe as written; did add some diced fresh tomatoes just before serving. The lemon zest shows thru the next day - yummy leftovers. Made this for a light family summer dinner; served with a green salad and fruit salad for dessert.