Pasta with Zucchini and Goat Cheese

Pasta with Zucchini and Goat Cheese
Photo by John Kernick


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

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 tende...

View full recipe at My Recipes


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