Pasta With Goat Cheese And Zucchini Recipes

CREAMY GOAT CHEESE PASTA WITH ZUCCHINI AND TOMATOES

Steps:

• Boil the linguine pasta in salted water according to package directions until al dente. Drain and reserve ½ cup of pasta water.
• In a large bowl, whisk together the reserved pasta water with the goat cheese, lemon juice, salt, and pepper until the sauce is smooth and creamy. Place the pasta into the sauce and gently toss (using tongs) until it is well coated. Set aside.
• In a medium skillet at medium-high heat, add the olive oil and onion and sauté until translucent, about 2-3 minutes. Add in the zucchini and tomatoes and stir occasionally, until the zucchini is tender-crisp, another 2-3 minutes.
• Plate the pasta and then top with the sautéed vegetables. Sprinkle with fresh basil and taste for additional salt and pepper. Best served immediately.

PASTA WITH ZUCCHINI AND GOAT CHEESE

Steps:

• Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, drain the pasta, and return it to the pot.
• Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the zucchini, ½ teaspoon salt, and ¼ teaspoon pepper.
• Cook, stirring, until the zucchini is tender and any liquid has evaporated, about 5 minutes.
• Stir in the garlic and cook 1 minute more.
• Add all but 2 tablespoons of the cheese to the pasta. Add the reserved cooking water, ¾ teaspoon salt, and ¼ teaspoon pepper. Stir until creamy.
• Serve the pasta topped with the zucchini, lemon zest, and remaining 2 tablespoons cheese.

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.

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.

BAKED GOAT CHEESE PASTA

Steps:

• Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
• Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
• While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
• Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.

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.

ZUCCHINI RIBBONS WITH GOAT CHEESE

Steps:

• Heat the olive oil and butter in a large skillet over medium heat until the butter melts; cook and stir the shallot until softened, about 5 minutes. Stir in the garlic and red pepper flakes; cook and stir until the garlic softens and releases its fragrance, about 3 more minutes. Pour in the chicken broth and zucchini ribbons, and cook, lightly stirring, until the chicken broth has come to a boil and the zucchini strips are cooked through but not mushy, about 4 minutes. Remove from the heat, season with salt and pepper to taste, and sprinkle with finely sliced basil leaves and crumbled goat cheese.

FETTUCCINE WITH SMOKED SALMON, GOAT CHEESE, LEEKS AND ZUCCHINI

Steps:

• Heat 1/4 cup olive oil in heavy large skillet over medium-high heat. Add sliced leeks and sauté until golden and tender, about 10 minutes. Add sliced zucchini and sauté until beginning to soften, about 3 minutes. Add 1 cup half and half and crumbled goat cheese and stir until goat cheese melts. Remove sauce from heat. Season sauce with salt and generous amount of pepper.
• Meanwhile, cook fettuccine in large pot of rapidly boiling salted water until pasta is just tender.
• Drain fettuccine and return to pot. Add sauce to fettuccine and toss until thoroughly coated. Transfer fettuccine to large bowl. Top pasta with smoked salmon and serve immediately.