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fresh pasta with creamy goat cheese and zucchini |
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Tuesday, 12 June 2007 |
fresh pasta with creamy goat cheese and zucchini
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Pasta really is a miracle…especially when you can make the sauce as quickly as this one, which is light and creamy without using cream. Use fresh fettuccine or pappardelle, whichever suits you. For the sauce, use the bigger green onions in the bunch (you know how there are fat and skinny ones in every bunch…).
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serves 4
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prep and cook time: 15 minutes
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Salt
2 tablespoons butter
3 green onions, sliced
3 medium zucchini (about 3/4 pound), diced
2 teaspoons fresh thyme leaves (see note)
Grated zest of 1 lemon
12 ounces fresh fettuccine
4 ounces fresh goat cheese
Parmigiano-Reggiano cheese
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Bring a big pot of salted water to boil. Meanwhile, melt butter over medium heat in a saute pan or frying pan and add green onions; cook, stirring, until onions are soft, about 2 minutes. Stir in zucchini and a good pinch of salt, then cover and “sweat” zucchini until they are just tender, about 5 minutes, stirring once or twice. Stir in thyme and lemon zest and set zucchini aside in pan.
Drop pasta into the boiling water and cook until al dente, about 5 minutes. Have a serving bowl for the pasta ready next to the stove. Crumble the goat cheese into the bowl. When the pasta is done, scoop out 1/4 cup of the cooking water with a ladle or measuring cup and pour it over cheese in bowl. Drain the pasta. Whisk the goat cheese and hot water until smooth, then dump the drained pasta into the bowl and add the zucchini mixture from the pan. Toss everything well (I use tongs), then season to taste with salt. Divide among warmed pasta bowls, grate Parmigiano over each portion, and serve. |
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TO MAKE THIS A COMPLETE MEAL: A grilled or sauteed chicken breast is just right, plus a salad of alternating sliced tomatoes and avocadoes drizzled with my mustard vinaigrette.
NOTE: if you can find lemon thyme, use it in place of the thyme–lemon zest combo.
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