Pasta with Zucchini and Goat Cheese

Serves 4

Ingredients
12 ounces linguine
1 tablespoon olive oil
1 pound zucchini, sliced into half-moons
salt and pepper
1 clove garlic, chopped
5 ounces goat cheese, crumbled
2 teaspoons grated lemon zest
a few grape tomatoes, cut in half



1. Cook pasta according to package directions. Save a cup of the cooking water then drain pasta and return to pot.

2. Heat the olive oil in a medium skillet over medium-high heat. Add the zucchini, 1/ teaspoon salt, and 1/4 teaspoon pepper and cook, stirring, until the zucchini is tender and any liquid from the zucchini is evaporated, about 5 minutes. Stir in garlic and halved grape tomatoes and cook another minute.

3. Add all but 2 tablespoons of the cheese to the pasta. Add the cup of saved water, 3/4 teaspoon salt and 1/4 teaspoon pepper.  Stir until creamy. Serve the pasta topped with the zucchini, lemon zest and the remaining cheese.

Adapted from recipe in Real Simple magazine.