Five Ingredient Zucchini Goat Cheese Pasta Food

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.

FIVE INGREDIENT ZUCCHINI GOAT CHEESE PASTA

Steps:

• Heat the oil in a large skillet over medium low heat. Add the zucchini and salt. Cook for 30 minutes, stirring occasionally, making sure nothing is sticking to the bottom of the pan (lowering the heat if it does). Until most of the liquid that the zucchini leaches out has been evaporated and the zucchini takes on a jammy consistency. Set aside.
• Boil the pasta in a large pot of heavily salted water until just al dente. Reserve about a cup of the water and drain the pasta. Add the pasta to the pan with zucchini butter and toss with half of the reserved pasta cooking liquid over medium heat. Add the goat cheese, parsley, lemon zest, and lemon juice. Stir to combine, adding more pasta water if necessary.
• 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.

ORZO WITH ZUCCHINI, TOMATOES, AND GOAT CHEESE

Steps:

• Cook the pasta in a Dutch oven according to package directions, omitting salt and fat. Drain, and toss with 2 teaspoons olive oil.
• Heat 1 teaspoon oil in pan over medium heat. Add zucchini; cook 7 minutes, stirring frequently.
• Add garlic; cook 3 minutes, stirring frequently. Stir in parsley and next 5 ingredients (parsley through bell peppers).
• Cook 5 minutes or until thoroughly heated. Remove from heat; stir in pasta and cheeses.

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.