Pasta with Zucchini and Goat Cheese
Creamy, comforting, and bursting with fresh flavors, this Pasta with Zucchini and Goat Cheese is a simple yet elegant dish perfect for busy weeknights or casual dinner parties. Featuring tender zucchini sautéed with fragrant garlic and a hint of spice from crushed red pepper flakes, this recipe pairs perfectly with creamy goat cheese to create a luscious sauce that clings to every bite of al dente pasta. Fresh basil leaves add a fragrant, herbaceous touch, while optional Parmesan cheese brings an extra layer of indulgence. With just 30 minutes from start to finish, this vegetarian pasta recipe is as quick and easy as it is delicious. Whether you’re looking to impress guests or enjoy a cozy meal at home, this zucchini and goat cheese pasta will quickly become a new favorite.
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Recipe Information
Ingredients
- 12 oz Pasta (such as penne or spaghetti)
- 2 medium Zucchini
- 2 tbsp Olive oil
- 2 cloves Garlic cloves
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Crushed red pepper flakes (optional)
- 4 oz Goat cheese (creamy)
- 1 cup Pasta cooking water
- 0.25 cup Fresh basil leaves
- 2 tbsp Parmesan cheese (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
While the pasta is cooking, wash and trim the ends of the zucchini. Slice the zucchini into thin half-moons.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the sliced zucchini to the skillet. Season with salt, black pepper, and crushed red pepper flakes (if using). Cook for 6-8 minutes, stirring occasionally, until the zucchini is tender and lightly golden.
Reduce the heat to low. Add the goat cheese to the skillet and stir until it begins to melt, creating a creamy sauce.
Gradually add the reserved pasta cooking water, a few tablespoons at a time, until the sauce reaches your desired consistency.
Add the cooked pasta to the skillet and toss to coat it evenly in the sauce.
Tear the fresh basil leaves and stir them into the pasta just before serving.
Divide the pasta into bowls and garnish with grated Parmesan cheese, if desired. Serve immediately.
Nutrition Facts
Calories |
1210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 6777 mg | 295% | |
| Total Carbohydrate | 119.8 g | 44% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 30.0 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 379 mg | 29% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1092 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
