The goat cheese in this easy pasta recipe melts to become a creamy sauce that coats each piece of penne-um! For color and variety, try using both zucchini and yellow summer squash.
2 medium zucchini, sliced thinly lengthwise into ribbons
4 teaspoons extra-virgin olive oil, divided
¾ teaspoon salt, divided
1 large garlic clove, minced
1 teaspoon fresh thyme leaves, minced
½ pound penne
3 ounces reduced-fat goat cheese
1 tablespoon fresh flat-leaf parsley, chopped
Heat over to 424°F. toss zucchini with 2 teaspoons of the oil. Arrange in a single layer n a large baking sheet lined with parchment paper. Bake 20 minutes, or until tender and lightly browned; sprinkle with ¼ teaspoon salt. Meanwhile, cook pasta according to package directions: reserve ½ cup of the pasta water before draining. Combine remaining 2 teaspoons oil, garlic and thyme in a microwaveable cup: cook on high in microwave 20 seconds. Toss with pasta, reserved cooking water, goat cheese, parsley and remaining ½ teaspoon salt until cheese begins to melt. Carefully fold in zucchini. – Cynthia DePersio
Make 4 servings.
