How can you not want to make a recipe with a rhyming name? I mean, come on, it just sounds fun. And when it looks like this, it's even better.
Linguine with Zucchini and Goat Cheese
12 ounces linguine (3/4 box)
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
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, 1/2 teaspoon salt, and 1/4 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 into the pasta. Add the reserved cooking water, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Stir until creamy.
Serve the pasta topped with the zucchini, lemon zest, and remaining 2 tablespoons cheese.
I tried one reviewers recommendation of using Laughing Cow cheese instead of the goat cheese. I know, I'm shocked, too, but this girl needs to watch her waistline and she's not too interested in seeing it expand. And thanks to that review, I don't have to... at least with this recipe.