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Pasta With Zucchini and Goat Cheese
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| Serves 4| Hands-On Time: 20m| Total Time: 20m Ingredients | |
| 12 ounces | linguine, (3/4 box) |
| 1 tablespoon | olive oil |
| 1 pound | zucchini, sliced into thin half-moons |
| kosher salt | |
| pepper | |
| 1 clove | garlic, chopped |
| 5 ounces | fresh goat cheese, crumbled |
| 2 teaspoons | grated lemon zest |
Directions
Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, drain the pasta, and return it to the pot.
Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the zucchini, ½ teaspoon salt, and ¼ teaspoon pepper.
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 cooking water, ¾ teaspoon salt, and ¼ teaspoon pepper. Stir until creamy.
Serve the pasta topped with the zucchini, lemon zest, and remaining 2 tablespoons cheese.
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