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
• 1 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