Wednesday, June 1, 2011

Linguine with Goat Cheese and Zucchini


Ingredients
  • 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
Preparation
  • 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


3 comments:

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.