goat cheese pasta
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)
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.