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goat cheese pasta

June 15, 2008

This is dead simple, and perfect for a Saturday night summer meal.  I cut the zucchini pieces small, so they were easily hidden in the pasta and MIke couldn’t pick them out.

I bought the corkscrew pasta from the Pasta Delight Inc. folks at the Strathcona Farmers Market.  Added a zucchini and a little tube of goat cheese, and voila!  A light dinner to make room for popcorn-on-the-couch- while- reading later that evening…

Goat Cheese Pasta
(adapted from Real Simple magazine)

fresh pasta
1 tbsp olive oil
1 zucchini, thickly sliced and then quartered
freshly ground salt, pepper
1 clove garlic, chopped
113 gram tube goat cheese
1 lemon zest

Cook the pasta, reserving 1 cup pasta water when draining.

Heat the oil.  Add zucchini, salt/pepper, and cook 5 minutes.  Add garlic and cook 1 minute more.  

Add all but 2 tbsp cheese and pasta water to cooked pasta.  Stir until creamy.  Add zucchini/garlic.

Top with lemon zest and remaining cheese.

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