Saturday, August 28, 2010

Tuesday - Pasta with Zucchini and Goat Cheese

found at

Serves 4

· 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

1. Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, drain the pasta, and return it to the pot.
2. 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.
3. 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.

Nutritional Information
· Per Serving
· Calories 455Calories From Fat 24%
· Protein 20g
· Carbohydrate 68g
· Sugar 6g
· Fiber 4g
· Fat 12g
· Sat Fat 6g
· Sodium 746mg
· Cholesterol 16mg

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