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
GARLIC GOAT CHEESE ZUCCHINI NOODLES
These garlic goat cheese zucchini noodles are a great low-carb option. Creamy, garlicky noodles with a hint of spice. A perfect side dish for any meal.
Provided by David & Debbie Spivey
Categories Side Dish
Time 20m
Number Of Ingredients 6
Steps:
- Heat butter and olive oil in a nonstick skillet over medium-high heat.
- Add chili flakes and garlic. Saute until fragrant, about 30 seconds.
- Add the zucchini to the pan and toss with tongs for 1 to 2 minutes. Sprinkle in salt and pepper.
- Just as the zucchini noodles begin to soften, but before they start shedding water, add the goat cheese.
- Cook just until the sauce is heated. This is a quick process. Remember the more you cook the noodles the more water is extracted, making the sauce runny.
- Serve immediately.
Nutrition Facts : Calories 165 kcal, Carbohydrate 6 g, Protein 7 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 20 mg, Sodium 122 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
MEDITERRANEAN ZUCCHINI NOODLES WITH GOAT CHEESE
These easy Mediterranean zucchini noodles with goat cheese, spinach, walnuts, and sun-dried tomatoes are so delicious! Enjoy them as a side dish or a light lunch.
Provided by Diabetic Foodie
Categories Side Dishes
Time 25m
Number Of Ingredients 11
Steps:
- Place the walnuts in a small nonstick skillet over medium heat. Cook, tossing constantly, until the walnuts are slightly browned and fragrant. Remove from heat and let cool.
- Heat 1½ tablespoons of olive oil from the jar of sun-dried tomatoes in a large skillet over medium heat.
- Add the zucchini noodles, Herbes de Provence, garlic, salt, and pepper. Cook, stirring occasionally, until the noodles have begun to soften, about 5 minutes.
- Transfer the noodles to a serving bowl.
- Add the remaining 1½ tablespoons of olive oil to the pan along with the wine, sun-dried tomatoes, and spinach. Cook, stirring occasionally, until the spinach has wilted.
- Top the zucchini noodles with the spinach mixture and garnish with the walnuts and cheese.
Nutrition Facts : ServingSize 1 cup, Calories 252 kcal, Carbohydrate 9.3 g, Protein 7.1 g, Fat 21.1 g, SaturatedFat 5.4 g, Cholesterol 25 mg, Sodium 476.4 mg, Fiber 2.1 g, Sugar 3.9 g, UnsaturatedFat 12.7 g
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
GOAT CHEESE-STUFFED ZUCCHINI BLOSSOMS WITH ZUCCHINI NOODLES
Steps:
- For the blossoms: Heat the oil to 375 degrees F in a heavy-bottomed pot over medium-high heat.
- Combine the goat cheese, Parmesan, parsley and chives in a medium bowl. Season with salt. Spoon the mixture into a piping bag; cut a hole in the bag. Gently pipe the mixture into the zucchini blossoms and pinch the ends together a bit.
- Whisk together the flour and white wine in a medium bowl. Working in batches so you don¿t crowd the pot, dip each blossom into the batter and then carefully place in the hot oil. Cook until lightly puffed and golden, about 3 minutes. Remove the blossoms from the oil and drain on paper towels. Season with salt immediately.
- For the noodles: Coat a large skillet with some olive oil, add the anchovy, garlic, oregano and some red pepper flakes, and turn the heat to medium. When the garlic gets brown and aromatic, remove it from the skillet and discard. Add the tomatoes, some salt, and 1/4 cup water. Cook, shaking the pan occasionally, until the water is reduced by about half.
- Remove the skillet from the heat, add the zucchini noodles and toss until just wilted. Taste and season.
- Toss the arugula with some olive oil and salt and divide it among 4 dinner plates. Top the arugula with some zucchini pasta and 2 zucchini blossoms, shave some Parmesan over the tops, and serve.
ZUCCHINI GRATIN (GOAT CHEESE)
This makes a tasty side dish that won't overpower your main dish, and is attractive as well. I always peel my zucchini first, but I'll leave that up to your personal preference. I also use the slightly aged goat cheese, not the really soft one. Preparation time does not include cooling time for the zucchini mixture.
Provided by FlemishMinx
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 400 °F, and coat a 1-quart shallow baking or casserole dish with non-stick spray.
- Place the shredded zucchini in a bowl and add salt to taste, mixing well.
- This will be a seasoning as well as an agent to draw out moisture.
- Let stand for 5 minutes, then drain the water that has collected at the bottom of the bowl.
- Heat 1 TBS olive oil over medium heat in a large non-stick skillet.
- Add the zucchini and black pepper to taste, and cook for approximately 10 minutes or until all the moisture has evaporated.
- If this goes well beyond 10 minutes, you may drain the zucchini and return to the skillet, but you really do want to get rid of all the moisture.
- Add the garlic, mix well and cook 5 minutes more, stirring as needed.
- Stir in the parsley and basil, and remove from heat.
- Allow the mixture to cool to room temperature.
- Beat the eggs and goat cheese together in a bowl.
- This may be done with a whisk, but do try to break the cheese down into small bits and incorporate well with the eggs.
- Stir the cooled zucchini into the egg mixture, then spoon into the baking dish.
- Top with bread crumbs and drizzle the remaining TBS olive oil over the top.
- Bake until golden brown, approximately 20 to 30 minutes.
ZUCCHINI RIBBONS WITH GOAT CHEESE
I came up with this summer side dish when we discovered a couple of very large zucchini hiding in the garden. I sometimes add some cooked chicken to make a nice one-pan entree. If you don't like goat cheese, try subbing feta or a good Parmesan.
Provided by SweetBasil
Categories Side Dish Vegetables Squash Zucchini
Time 35m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 155.2 calories, Carbohydrate 8 g, Cholesterol 21.6 mg, Fat 11.9 g, Fiber 2 g, Protein 6.2 g, SaturatedFat 6 g, Sodium 109.3 mg, Sugar 3.6 g
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.
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