Pasta With Zucchini Goats Cheese And Pine Nuts 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.

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.

ANGEL HAIR WITH GOAT CHEESE, BROCCOLI, AND TOASTED PINE NUTS

Steps:

• Bring a large stockpot of water to a boil.
• In a large saute pan, heat the olive oil. Over medium-high heat, saute the broccoli florets, stirring as necessary, 2 to 3 minutes. Season lightly with salt and pepper. Transfer to a bowl and reserve until needed.
• Deglaze the pan with the stock, and add the thyme leaves. Bring to a boil and reduce by half. Add the butter and the goat cheese and stir together until the cheese melts. Keep warm.
• Meanwhile, add a little salt to the pot of boiling water and cook the pasta until it is al dente, about 1 minute for fresh pasta. (Cook packaged pasta according to the directions on the package). Drain the pasta well and add to the reserved broccoli in the saute pan. Cook until heated through, about 2 minutes. Season with salt and pepper, to taste.
• To serve, divide the pasta among 4 heated plates. Sprinkle with toasted pine nuts and garnish with a sprig of thyme.

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.

FETTUCCINE WITH ZUCCHINI

Steps:

• Place zucchini in a colander, toss with salt and set aside to drain in sink or over a bowl 30 minutes. Meanwhile, heat 3 tablespoons oil in a heavy sauté pan, add onion, pine nuts and garlic and sauté over low heat about 10 minutes, until onion is soft and nuts start to brown. Rinse and drain zucchini and add to pan. Sauté about 20 minutes, until tender.
• Bring large pot of salted water to a boil for pasta, cook pasta about 3 minutes and drain, reserving about 1 cup pasta water. Add pasta to sauté pan, cook over low heat about 5 minutes, to blend ingredients, adding pasta water as needed. Season with salt and pepper. Fold in parsley, cheese and additional olive oil and serve.

ROAST VEGETABLES WITH PINE NUTS AND GOATS CHEESE

Steps:

• Preheat over to 350.
• Toss cubed vegetables with olive oil.
• Sprinkle vegetables with salt and pepper to taste.
• Place vegetables in a single layer on an oven safe dish or sheet.
• Cook for 40 min or until the vegetables are fork tender (I like them soft enough to cut with a fork).
• Remove vegetables from oven and allow to cool.
• Place pine nuts in a dry pan.
• Heat the nuts on medium heat until they start to gain a little color.
• Toss pine nuts with the vegetables.
• Stud vegetables with goats milk.