Garden Pasta

Name: Garden Pasta
Ingredients: 3 tbsp garlic-infused oil; 2 1/2 lbs. zucchini (3 medium) (grated on the largest holes); 1 tsp kosher salt; 1/2 lb dried pasta (short shapes are best); 4 oz soft goat cheese; 1/2 cup chopped flat-leaf Italian parsley; 1 lemon zest and juice

Jump to Recipe Print Recipe

This colorful garden pasta is a quick and easy dish to prep in advance for those busy summer days.

Garden Pasta

Print Recipe

Ingredients

3 tbsp garlic-infused oil
2 1/2 lbs. zucchini (3 medium) grated on the largest holes
1 tsp kosher salt
1/2 lb dried pasta short shapes are best
4 oz soft goat cheese
1/2 cup chopped flat-leaf Italian parsley
1 lemon zest and juice

Instructions

Heat the oil in a large skillet over medium low heat. Add the zucchini and salt. Cook for 30 minutes, stirring occasionally, making sure nothing is sticking to the bottom of the pan (lower the heat if it does) or until most of the liquid released by the zucchini has evaporated and the zucchini takes on a jammy consistency. Set aside.
Boil the pasta in a large pot of heavily salted water until just al dente. Reserve about a cup of the water and drain the pasta.
Add the pasta to the pan of reduced zucchini and toss with half of the reserved pasta cooking liquid over medium heat.
Add the goat cheese, parsley, lemon zest, and lemon juice. Stir to combine, adding more pasta water if necessary.