Pasta With Zucchini and Goat Cheese
Serves 4|
Hands-On Time:
20m
|
Total Time:
20m
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
- Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, drain the pasta, and return it to the pot.
- Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the zucchini, ½ teaspoon salt, and ¼ teaspoon pepper.
- 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 cooking water, ¾ teaspoon salt, and ¼ teaspoon pepper. Stir until creamy.
- Serve the pasta topped with the zucchini, lemon zest, and remaining 2 tablespoons cheese.
Nutritional Information
- Per Serving
- Calories 455Calories From Fat 24%
- Protein 20g
- Carbohydrate 68g
- Sugar 6g
- Fiber 4g
- Fat 12g
- Sat Fat 6g
- Sodium 746mg
- Cholesterol 16mg
What does this mean? See Nutrition 101.
Quick Tip
If you have any fresh herbs on hand (tarragon, parsley, chervil, chives), chop them up and toss them with the pasta before
serving.
Top Searches in Food & Recipes
- 1 Slow-Cooker
- 2. Chicken
- 3. Soup
- 4. Salmon
- 5. Breakfast
Search Food & Recipes:
What's on Your Plate?
Advertisement
FRESH PICK
Turnips
Although the turnip has been grown for more than 4,000 years and was one of the first foods to be cultivated in Europe, it
is currently underappreciated: It keeps well, takes to almost any cooking method, and has a subtly flavored, tasty flesh.
