Pasta With Zucchini And Goat Cheese Recipes

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.

CREAMY GOAT CHEESE PASTA WITH ZUCCHINI AND TOMATOES

Steps:

• Boil the linguine pasta in salted water according to package directions until al dente. Drain and reserve ½ cup of pasta water.
• In a large bowl, whisk together the reserved pasta water with the goat cheese, lemon juice, salt, and pepper until the sauce is smooth and creamy. Place the pasta into the sauce and gently toss (using tongs) until it is well coated. Set aside.
• In a medium skillet at medium-high heat, add the olive oil and onion and sauté until translucent, about 2-3 minutes. Add in the zucchini and tomatoes and stir occasionally, until the zucchini is tender-crisp, another 2-3 minutes.
• Plate the pasta and then top with the sautéed vegetables. Sprinkle with fresh basil and taste for additional salt and pepper. Best served immediately.

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.

ZUCCHINI SPAGHETTI WITH GOAT CHEESE AND SUN DRIED TOMATOES

Steps:

• Use your tool/mandolin and turn all your zucchini into spaghetti-like noodles. Be sure to cut the zucchini length-wise so that your noodles are long. I didn't peel my zucchini in advance because I like the peel, but you totally could.
• Place the zucchini noodles in a microwave safe dish with a lid. Microwave on high for 2 minutes. You want the noodles firm but not mushy. I like to taste test to see if the firmness is correct after 2 minutes--if not, continue to microwave in 30 second intervals. I like mine to still have a bit of firmness and crunch.
• While the noodles are still hot, add the sun dried tomatoes and goat cheese crumbles. Stir until all ingredients are combined. Now add the cayenne pepper--just a bit at a time because this stuff is super spicy (but it adds such great flavor). Now salt and pepper to taste.

TOMATO BASIL ZUCCHINI PASTA WITH GOAT CHEESE AND ASPARAGUS

Steps:

• Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the garlic and onions and cook for 2-3 minutes or until onions start to soften and become translucent.
• Add in the tomatoes and season with salt and pepper. Bring to a boil and then reduce heat and simmer for 20-25 minutes.
• While sauce cooks, spiralize the zucchinis and shave the asparagus by peeling it into strips with a vegetable peeler. Keep the asparagus tips for future use and toss the remaining asparagus stalks. You can also include the asparagus tips, if you'd like, but I didn't.
• Once sauce is done, place another large skillet over medium-high heat and once heated, add in the zucchini noodles and asparagus. Let cook for 2-3 minutes or until al dente.
• While zucchini cooks, add in the basil to the tomato sauce and stir for 1 minute. Then, remove from heat and stir in the goat cheese.
• When noodles are done, add to the pan with the sauce and toss to combine (alternately, you can combine both in a large mixing bowl and toss that way, if you don't have a wide enough skillet to accommodate the noodles.)
• Divide the pasta mixture into bowls, top with remaining goat cheese and garnish with extra basil and red pepper flakes.

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 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.

PASTA WITH GOAT CHEESE, ZUCCHINI AND TOMATO

Steps:

• saute over medium heat shredded zucchini in olive oil for 5 minutes, adding 1/2 of the chicken broth with red pepper flakes reduce heat and add goat cheese, stirring until melted (adding remaining chicken broth if needed) add salt and pepper to taste toss tomato with cooked pasta top with goat cheese zucchini mixture serve and enjoy!