Penne with Herbed Zucchini and Goat Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Ingredients:
6 ounces penne or other tubular pasta |
3 medium zucchini |
1 large garlic clove |
2 teaspoons mixed fresh herbs such as rosemary, thyme, oregano, and marjoram leaves |
2 ounces (1/4 cup) soft mild goat cheese |
1 tablespoon olive oil |
Directions:
1. Fill a 4-quart kettle three-fourths full with salted water and bring water to a boil for pasta.
2. Halve zucchini lengthwise and cut crosswise into 1/4-inch-thick slices. Thinly slice garlic lengthwise and finely chop herbs. Crumble goat cheese.
3. In a heavy skillet heat oil over moderately high heat until hot but not smoking and sauté zucchini, stirring, until browned and just tender. Stir in garlic and herbs and sauté, stirring, 1 minute.
4. Cook pasta in boiling water until al dente and reserve 1 cup cooking water. Drain pasta in a colander and in a bowl toss with zucchini mixture, cheese, 1/4 cup reserved cooking water, and salt and pepper to taste, adding additional reserved cooking water if necessary.
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