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Pasta with Zucchini and Goat Cheese

September 1, 2009

“More zucchini recipes?” You betcha.

I made this one several weeks when my parents were visiting. It was very easy; a recipe is hardly needed and it’s certainly easy to experiment with. Basically, this is a very simple, unbaked macaroni and cheese dish with zucchini. The original recipe came from Real Simple several months ago, but I did a little tweaking.

Pasta with Zucchini and Goat Cheese

Serves 3-4, depending on what else is for dinner and how hungry you are.

12 oz. pasta (any type you have on hand or prefer)

1 T. olive oil

1 lb. zucchini and/or summer squash, sliced into thin half-moons

salt and pepper

1 clove garlic, chopped

5 oz. goat cheese, crumbled

2 t. grated lemon zest

fresh herbs, such as terragon (optional)

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 zucchini, 1/2 t. salt, and 1/4 t. pepper and cook, stirring, until the zucchini is tender and any liquid has evaporated. Stir in garlic and cook about 1 minute more.

Add all but 2 T. of the cheese to the pasta. Add the reserved pasta water, 3/4 t. salt and 1/4 t. pepper. Stir until creamy. If you choose to use fresh herbs, add them at this time. (Basil, parsley, oregano, and terragon would all be terrific options.)

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

Or, you can just mix it all together in the pan. That’s what I did. Then, we ate it all up.

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