Five Ingredient Zucchini Goat Cheese Pasta Recipes

PASTA WITH GOAT CHEESE AND ZUCCHINI

Steps:

• Bring a large pot of water to boil. Add bouillon cube and pasta and cook according to package instructions. Before draining pasta, set aside a little pasta water to add to the sauce if the pasta seems too dry.
• In a large sauté pan, toast almonds over high heat for 1 minute until slightly browned. Shake the pan continuously so they don't burn. Set aside.
• Using the same large sauté pan, heat 1 tbs of olive oil over medium heat and add the zucchini, one clove of minced garlic and 8 twists of black pepper from a pepper mill. Stir occasionally until zucchini is nicely brown and cooked through - about 8 minutes.
• When pasta is done, drain and set aside in the colander. In the same pan that you cooked the pasta, add 2 tbs olive oil, 2 minced cloves of garlic, lemon juice and red pepper flakes. The pan will be hot so swirl the ingredients around for 30 seconds then add in the drained pasta and most of the crumbled goat cheese. Stir to combine. Add in the cooked zucchini, toasted almonds and minced parsley. Toss gently to combine. If pasta and goat cheese sauce seem dry then add a few tablespoons of reserved pasta water to loosen up the sauce. Sprinkle a little crumbled goat cheese on the top of the dish before serving. Serve immediately.

PENNE WITH PANCETTA, ZUCCHINI, AND CHERRY TOMATOES TOPPED WITH CRUMBLED GOAT CHEESE

Steps:

• In a large skillet set over moderate heat cook the onion in the olive oil, stirring occasionally, for 3 minutes, or until softened. Add the Pancetta and cook the mixture, stirring, for 2 minutes. Add the zucchini and salt and pepper to taste and cook the mixture, stirring occasionally, for 3 minutes more. Add the cherry tomatoes and cook, stirring, 2 minutes, or just until heated through. In a large bowl combine the pasta with the pancetta mixture, the goat cheese and the basil. Transfer to a serving plate and garnish with a sprig of fresh basil.;

PASTA WITH ZUCCHINI AND GOAT CHEESE

Steps:

• Cook pasta according to package instructions; reserve 1 C cooking water, drain and return to pot.
• Heat oil in a medium skillet over medium-high heat. Add zucchini, 1/2 tsp salt, 1/4 tsp pepper and cook, stirring frequently, until zucchini is tender and liquid is evaporated (about 5 min.).
• Stir in garlic and cook 1 minute more.
• Add all but 2 T of the goat cheese to the pasta. Add reserved pasta water, 3/4 tsp salt and 1/4 tsp pepper. Stir until creamy.
• Serve pasta topped with zucchini, lemon zest, and remaining goat cheese.

PENNE WITH HERBED ZUCCHINI AND GOAT CHEESE

Steps:

• Fill a 4-quart kettle three-fourths full with salted water and bring water to a boil for pasta.
• Halve zucchini lengthwise and cut crosswise into 1/4-inch-thick slices. Thinly slice garlic lengthwise and finely chop herbs. Crumble goat cheese.
• In a heavy skillet heat oil over moderately high heat until hot but not smoking and sauté zucchini, stirring, until browned and just tender. Stir in garlic and herbs and sauté, stirring, 1 minute.
• Cook pasta in boiling water until al dente and reserve 1 cup cooking water. Drain pasta in a colander and in a bowl toss with zucchini mixture, cheese, 1/4 cup reserved cooking water, and salt and pepper to taste, adding additional reserved cooking water if necessary.