Pasta with Zucchini and Goat Cheese

Yield: Makes 4 servings

Ingredients

• 12  ounces  (3/4 of the box) linguine
• 1  tablespoon  olive oil
• 1  pound  zucchini, sliced into thin half-moons
• Kosher salt and pepper
• 1  clove garlic, chopped
• 5  ounces  fresh goat cheese, crumbled
• 2  teaspoons  grated lemon zest

Preparation

Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, drain the pasta, and return it to the pot.

Heat the oil in a medium skillet over medium-high heat. 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. Stir in the garlic and cook 1 minute more. Add all but 2 tablespoons of the cheese to the pasta. Add the reserved pasta water, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Stir until creamy.

Serve the pasta topped with the zucchini, lemon zest, and the remaining cheese.

Tip: Fresh goat cheese is creamy and soft, which makes it ideal for incorporating into pasta dishes. Buy a log and crumble your own; the precrumbled bits sold in stores often don't melt as well, and they can be more expensive.

Nutritional Information

Calories:

455 (24% from fat)

Fat:

12g (sat 6g)

Protein:

20g

Carbohydrate:

68g

Fiber:

4g

Cholesterol:

16mg

Sodium:

746mg