Pasta With Zucchini Goats Cheese And Pine Nuts Recipes
PASTA WITH ZUCCHINI AND GOAT CHEESE
Knowing that one can never have too many zucchini recipes, I wrote this down on a piece of scrap paper in the waiting room at a doctor's office. It's super tasty and simple, perfect for a weeknight. The goat cheese makes a creamy sauce for the linguine, and complements the flavor of the sauteed squash nicely. In addition to the lemon zest, I recommend adding some thinly sliced fresh basil when serving. From Real Simple (June 08).
Provided by chiclet
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to package instructions; reserve 1 C cooking water, drain and return to pot.
- Heat oil in a medium skillet over medium-high heat. Add zucchini, 1/2 tsp salt, 1/4 tsp pepper and cook, stirring frequently, until zucchini is tender and liquid is evaporated (about 5 min.).
- Stir in garlic and cook 1 minute more.
- Add all but 2 T of the goat cheese to the pasta. Add reserved pasta water, 3/4 tsp salt and 1/4 tsp pepper. Stir until creamy.
- Serve pasta topped with zucchini, lemon zest, and remaining goat cheese.
Nutrition Facts : Calories 496.9, Fat 15.5, SaturatedFat 8.1, Cholesterol 28, Sodium 198.5, Carbohydrate 69.2, Fiber 4.1, Sugar 4.4, Protein 20.3
PENNE WITH HERBED ZUCCHINI AND GOAT CHEESE
Categories Herb Pasta Sauté Vegetarian Quick & Easy Goat Cheese Zucchini Summer Gourmet
Yield Makes 2 servings
Number Of Ingredients 6
Steps:
- Fill a 4-quart kettle three-fourths full with salted water and bring water to a boil for pasta.
- Halve zucchini lengthwise and cut crosswise into 1/4-inch-thick slices. Thinly slice garlic lengthwise and finely chop herbs. Crumble goat cheese.
- In a heavy skillet heat oil over moderately high heat until hot but not smoking and sauté zucchini, stirring, until browned and just tender. Stir in garlic and herbs and sauté, stirring, 1 minute.
- Cook pasta in boiling water until al dente and reserve 1 cup cooking water. Drain pasta in a colander and in a bowl toss with zucchini mixture, cheese, 1/4 cup reserved cooking water, and salt and pepper to taste, adding additional reserved cooking water if necessary.
ROAST VEGETABLES WITH PINE NUTS AND GOATS CHEESE
The vegetables you use are up to you though I do find that some kind Cabbage relative like cauliflower and brussels sprouts work very well along with something sweet like butternut squash. In the end it is up to your personal tastes. The amount of time it takes to cook the vegetables can very based on the vegetables you use. Be very careful when getting some color on your pine nuts. They go from golden brown to burned very quickly.
Provided by Becca13
Categories Cauliflower
Time 1h10m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat over to 350.
- Toss cubed vegetables with olive oil.
- Sprinkle vegetables with salt and pepper to taste.
- Place vegetables in a single layer on an oven safe dish or sheet.
- Cook for 40 min or until the vegetables are fork tender (I like them soft enough to cut with a fork).
- Remove vegetables from oven and allow to cool.
- Place pine nuts in a dry pan.
- Heat the nuts on medium heat until they start to gain a little color.
- Toss pine nuts with the vegetables.
- Stud vegetables with goats milk.
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- 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 (lowering the heat if it does). Until most of the liquid that the zucchini leaches out has been evaporated and the zucchini takes on a jammy consistency. Set aside.
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- Bring a large pot of water to boil. Add bouillon cube and pasta and cook according to package instructions. Before draining pasta, set aside a little pasta water to add to the sauce if the pasta seems too dry.
- In a large sauté pan, toast almonds over high heat for 1 minute until slightly browned. Shake the pan continuously so they don’t burn. Set aside.
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