Pasta With Zucchini and Goat Cheese

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Photo by John Kernick
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 455 calories
    • Calories 24 calories from fat
    • Fat 12 g
    • Sat Fat 6 g
    • Cholesterol 16 mg
    • Sodium 746 mg
    • Protein 20 g
    • Carbohydrate 68 g
    • Sugar 6 g
    • Fiber 4 g
  • May 2008

Ingredients

  1. Check 12ounces linguine (3/4 box)
  2. Check 1tablespoon olive oil
  3. Check 1pound zucchini, sliced into thin half-moons
  4. Check kosher salt and pepper
  5. Check 1 clove garlic, chopped
  6. Check 5ounces fresh goat cheese, crumbled
  7. Check 2teaspoons 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.