Pasta With Zucchini and Goat Cheese

Pasta With Zucchini and Goat Cheese
John Kernick

Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

12
ounces
linguine (3/4 box)
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

Directions

  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.
  2. Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the zucchini, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. Cook, stirring, until the zucchini is tender and any liquid has evaporated, about 5 minutes.
  4. Stir in the garlic and cook 1 minute more.
  5. Add all but 2 tablespoons of the cheese to the pasta. Add the reserved cooking water, ¾ teaspoon salt, and ¼ teaspoon pepper. Stir until creamy.
  6. Serve the pasta topped with the zucchini, lemon zest, and remaining 2 tablespoons cheese.
Sara Quessenberry
May 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 24 %
  • Protein 20 g
  • Carbohydrate 68 g
  • Sugar 6 g
  • Fiber 4 g
  • Fat 12 g
  • Sat Fat 6 g
  • Sodium 746 mg
  • Cholesterol 16 mg
What does this mean? See Nutrition 101.