PASTA WITH ZUCCHINI AND GOAT CHEESE
Pasta With Zucchini and Goat Cheese
Provided by Sara Quessenberry
Time 20m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 455 kcal, Carbohydrate 68 g, Cholesterol 16 mg, Protein 20 g, SaturatedFat 6 g, Sodium 746 mg, Sugar 6 g, Fat 12 g, UnsaturatedFat 0 g
FIVE INGREDIENT ZUCCHINI GOAT CHEESE PASTA
This zucchini goat cheese pasta is a love letter to summer produce. It's inspired by Jennie Cook's recipe for zucchini butter and couldn't be simpler to make or enjoy.
Provided by Jo
Categories Dinner
Time 50m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 458 calories, Sugar 9 g, Sodium 439 mg, Fat 20.8 g, SaturatedFat 7.8 g, TransFat 0 g, Carbohydrate 52.7 g, Fiber 4.9 g, Protein 17.3 g, Cholesterol 22.4 mg
PASTA WITH ZUCCHINI AND GOAT CHEESE
Knowing that one can never have too many zucchini recipes, I wrote this down on a piece of scrap paper in the waiting room at a doctor's office. It's super tasty and simple, perfect for a weeknight. The goat cheese makes a creamy sauce for the linguine, and complements the flavor of the sauteed squash nicely. In addition to the lemon zest, I recommend adding some thinly sliced fresh basil when serving. From Real Simple (June 08).
Provided by chiclet
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 496.9, Fat 15.5, SaturatedFat 8.1, Cholesterol 28, Sodium 198.5, Carbohydrate 69.2, Fiber 4.1, Sugar 4.4, Protein 20.3
ZUCCHINI AND GOAT CHEESE CRUSTLESS QUICHE
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 1 (9-inch) quiche, 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Shred the squash on the large holes of a box grater, into a colander. Sprinkle with a heaping tablespoon salt and toss well. Place in the sink and drain for 15 minutes. Rinse and the squeeze firmly, by the handful, to remove excess water. Set aside.
- Meanwhile, pulse bread into crumbs in a food processor. Heat 2 tablespoons olive oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes. Evenly spread crumbs in a 9-inch glass or ceramic pie pan. Place pan on a baking sheet.
- Wipe out the skillet, add remaining 2 tablespoons oil, the onions and garlic and season with 1/2 teaspoon salt, cook over medium-high heat, until onions are start to brown, about 5 minutes. Add the zucchini, and cook, stirring, for 2 minutes. Stir in parsley, dill and marjoram or oregano. Remove from heat, cool slightly.
- Whisk half-and-half, eggs and yolks in large glass measuring cup. Season with salt and pepper to taste. Spread the zucchini mixture in the prepared pan. Crumble the goat cheese and evenly scatter on the vegetables. Sprinkle Gruyere on top and pour the custard over the fillings.
- Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.
PENNE WITH HERBED ZUCCHINI AND GOAT CHEESE
Categories Herb Pasta Sauté Vegetarian Quick & Easy Goat Cheese Zucchini Summer Gourmet
Yield Makes 2 servings
Number Of Ingredients 6
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.
SAUSAGE PENNE WITH ZUCCHINI AND GOAT CHEESE
I found this recipe in the back of the 2012 edition of Eat This, Not That! by David Zinczenko and Matt Goulding, which I checked out of the library. I am a big fan of this book series, and the recipes that I have made from them have been really tasty. This recipe could be easily tailored to taste by substituting any vegetables, or made vegetarian by taking out the meat. I personally don't care for sun-dried tomatoes, so I chop up a Roma tomato or halve several cherry tomatoes and throw them in when I add the goat cheese.
Provided by Greeny4444
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil and cook the pasta until just al dente.
- While the water heats and the pasta cooks, heat the oil in a large saute pan over medium-high heat. Add the sausage and saute until cooked all the way through, about 5 minutes. Remove the sausage from the pan and put it on a plate.
- Put the onion and the garlic in the saute pan, and cook for a few minutes, until the onion is translucent.
- Add the zucchini and cook until lightly carmelized, about 5 more minutes.
- Season with salt and pepper.
- Add the sun-dried tomatoes, the stock, and the reserved sausage and keep warm until the pasta is ready.
- Drain the pasta and add it directly to the pan with the sausage and vegetables.
- Cook together for 30 seconds, turn off the heat, and sprinkle on the cheese just before serving.
Nutrition Facts : Calories 498.6, Fat 13.9, SaturatedFat 3.6, Cholesterol 68.9, Sodium 707.8, Carbohydrate 79.9, Fiber 10.8, Sugar 5.2, Protein 16.3
PENNE WITH PANCETTA, ZUCCHINI, TOMATOES & GOAT CHEESE
Make and share this Penne With Pancetta, Zucchini, Tomatoes & Goat Cheese recipe from Food.com.
Provided by YummyMummy07
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 698.6, Fat 29.8, SaturatedFat 4.2, Sodium 18.9, Carbohydrate 102, Fiber 15.5, Sugar 6.2, Protein 11.1
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