"The belly rules the mind."--Spanish Proverb

Pasta with Zucchini and Goat Cheese Recipe

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This recipe for Pasta with Zucchini and Goat Cheese, by , is from DUPREE FAMILY FAVORITES COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Suzanne Dupree
Added: Tuesday, December 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
12 oz. (3/4 box) linguine
1 Tbsp. olive oil
1 lb. zucchini, sliced into thin half moons
Kosher salt and pepper
1 clove garlic, chopped
5 oz. fresh goat cheese, crumbled
2 tsp. grated lemon zest

Directions:
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.

Heat the oil in a medium skillet over medium-high heat. Add the zucchini, 1/2 tsp. salt and 1/4 tsp. pepper and cook, stirring, until the zucchini is tender and any liquid has evaporated, about 5 min. Stir in the garlic and cook 1 min. more.

Add all but 2 Tbsp. of the cheese to the pasta. Add the reserved pasta water, 3/4 tsp. salt, and 1/4 tsp. pepper. Stir until creamy.

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

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 min.

 

 

 

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