Pasta with Zucchini Goats Cheese and Pine Nuts
Indulge in the creamy, tangy, and nutty flavors of this Pasta with Zucchini, Goat Cheese, and Pine Nuts, a quick and elegant meal perfect for busy weeknights or a cozy dinner. This dish features al dente pasta tossed with tender sautéed zucchini, velvety goat cheese, and a hint of fresh lemon zest, creating a luscious, light sauce that clings to every bite. Crunchy toasted pine nuts add a satisfying texture, while fragrant basil and optional Parmesan elevate the flavor to gourmet levels. Ready in just 30 minutes, this recipe is a one-pan wonder that's simple to prepare yet sophisticated enough to impress. Perfect for fans of Mediterranean-inspired pasta dishes, this recipe promises a delightful balance of fresh ingredients and rich, creamy goodness.
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Recipe Information
Ingredients
- 300 grams Pasta (e.g., penne or linguine)
- 2 medium Zucchini
- 2 tablespoons Olive oil
- 2 Garlic cloves, minced
- 150 grams Fresh goat cheese
- 3 tablespoons Pine nuts
- 2 tablespoons Fresh basil leaves, chopped
- 1 teaspoon Lemon zest
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Grated Parmesan (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 water before draining.
While the pasta cooks, toast the pine nuts in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until golden brown and fragrant. Set aside.
Slice the zucchini into thin half-moon shapes. Heat the olive oil in a large skillet over medium heat, then add the minced garlic and cook until fragrant, about 30 seconds.
Add the sliced zucchini to the skillet and sauté for 5–7 minutes, stirring occasionally, until tender but still slightly firm. Season with salt and black pepper.
Reduce the heat to low. Add the goat cheese to the skillet with the zucchini, breaking it up into smaller pieces. Stir gently to create a creamy sauce. If the mixture is too thick, gradually add a few tablespoons of the reserved pasta water to loosen it.
Add the cooked pasta to the skillet and toss to coat in the sauce. Stir in the lemon zest and fresh basil leaves.
Divide the pasta among serving plates and top with the toasted pine nuts. If desired, sprinkle with grated Parmesan cheese for an extra layer of flavor.
Serve immediately and enjoy your pasta with zucchini, goat cheese, and pine nuts!
Nutrition Facts
Calories |
1517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.2 g | 111% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 11.6 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 7018 mg | 305% | |
| Total Carbohydrate | 129.6 g | 47% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 31.5 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 488 mg | 38% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1306 mg | 28% | |
*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.
