Goat Cheese and Zucchini Linguini |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 4 |
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A healthy (well healthier) take on alfredo... I recommend buying your goat cheese in a fresh log and crumbling it yourself as it retains more moisture and melts better! Ingredients:
12 ounces linguine |
1 tablespoon olive oil |
1 lb zucchini, sliced into thin half-moons |
sea salt |
fresh ground pepper |
1 garlic clove, chopped or crushed |
6 ounces fresh goat cheese, crumbled |
2 teaspoons grated lemon zest |
Directions:
1. Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, drain the pasta, and return it to the pot.
2. Heat the oil in a medium skillet over medium-high heat.
3. 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.
4. Stir in the garlic and cook 1 minute more.
5. Add all but 2 tablespoons of the cheese to the pasta.
6. Add the reserved pasta water, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Stir until creamy.
7. Serve the pasta topped with the zucchini, lemon zest, and the remaining cheese.
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