Wednesday, June 1, 2011

Linguine with Goat Cheese and Zucchini

  • 12 ounces (3/4 of the box) linguine
  • 1 tablespoon olive oil
  • 1 pound zucchini, sliced into thin half-moons
  • Kosher salt and pepper
  • 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. 
    recipe from Cooking Light


Mad Dog said...

Looks fab! Is this your photo...?

Liv said...

Yep that's mine! The photos are all mine unless otherwise specified. :)

Mad Dog said...

You should collect all your recipes and publish them as a book.