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Cook: Rotini with Goat Cheese, Lemon and Zucchini

Lemon Zucchini Pasta with Goat Cheese?

Goat Cheese and Lemon Pasta with Zucchini?

Zucchini and Goat Cheese Pasta with Lemon?

Naming recipes is hard.

I’ll call it, Spring in a Bowl instead.  Done.

This was last week’s pasta-of-the-week and it was delicious.  The weather here has finally stopped being so angry with all of us humans, and we’ve actually seen 80 degrees.  I planted an herb garden that may be a disaster or may yield basil, oregano, chives, parsley and lavender.  I haven’t worn a coat in a week.  And something deep down in my soul, something primal, wants vegetables that are light and refreshing.  This pasta was the answer.

This is one of those pasta dishes, like this one and this one that you don’t actually have to cook the sauce.  The hot pasta combined with just a splash of the starchy pasta water is all you need, which means that this dish is incredibly easy and fast.  All I had to do was saute the zucchini, which was a piece of cake.

I served with a little more Parmesan cheese and a little bit of chopped basil.

This pasta was light and refreshing and Spring.  The tangyness of the goat cheese and lemon countered well with the zucchini.  The original recipe called for asparagus, but I think you could use any spring vegetable and it would be delicious.


Oh!  And today is my little brother’s birthday and he’s about to graduate from college which I guess makes him not so little but will always be my little brother even though I can’t beat him up anymore but wouldn’t really want to anyway.  Happy Birthday bro!  Love you to pieces.

Here’s the recipe!

Spring in a Bowl (Goat Cheese, Lemon, and Zucchini Pasta)
Adapted from Smitten Kitchen

1 box of Fusilli Pasta
1 5oz log of Goat Cheese (chevre)
1 lemon for zest and juice
1/4 cup chopped basil, plus more for serving
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
2 zucchinis, sliced
2 cloves garlic, minced
1 tablespoon olive oil
red pepper flakes

Boil water and cook pasta according to package directions.

In a bowl, combine goat cheese, olive oil, lemon zest, chopped basil, salt and pepper.  Set aside.

In a large skillet, heat 1 tablespoon of olive oil.  Add zucchini and toss to coat in olive oil.  Season with salt, pepper and a pinch of red pepper flakes and saute for 7 minutes.  Add minced garlic and cook for 1 minute more.

When pasta is finished cooking, reserve about 1 cup of cooking water, and drain.  Add hot pasta to the goat cheese mixture.  Add the juice of the lemon and toss very well to combine, adding hot water as needed.  When the pasta is well coated, add the zucchini and 1/2 cup Parmesan Cheese and toss gently to combine, being careful not to break up the zucchini.

Serve immediately with more Parmesan cheese and chopped basil.  Salt and pepper as needed.


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