Pasta with Zucchini and Goat Cheese

After making the pork schnitzel from the Food Made Fast cookbook and raving about the series I decided to browse my pasta one. Previously when I browsed the cookbook this recipe would not have piqued my interest but now that goat cheese is my new fav I was excited to find this recipe and try it!

Pasta with Zucchini & Goat Cheese (serves 4)
1/2 cup olive oil
4 large garlic cloves, thinly sliced
3 small zucchini, trimmed and cut into matchsticks
salt and freshly ground pepper
1/4 lb goat cheese
1 lb fusilli or other spiral pasta (we used penne!)
1/4 cup fresh flat-leaf parsley
1/3 cup fresh basil

1. Make the Sauce: Bring a large pot of water to a boil. In a large frying pan over medium-low heat, warm the oil. Add the garlic and saute until fragrant, about 2 minutes. Raise the heat to medium-high, add the zucchini, and saute until lightly browned, about 10 minutes. Remove from the heat, add 1 teaspoon salt and the goat cheese, and toss to combine.
2. Cook the Pasta: Meanwhile, add 2 tablespoons salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package directions. Drain, reserving about 1/2 cup of the cooking water. Add the pasta to the sauce along with the herbs and a generous amount of pepper. Toss to combine. Add in as much of the cooking water as needed to loosen the salt and serve.

Just a few comments
1. There was a lot of excess oil. Next time we will cut it down a little; maybe 1/3 cup?
2. The zucchini really broke down a lot. The oil may not have been hot enough and therefore the zucchini took too long to cook. Next time will have hotter oil and may cut the zucchini in more substantial pieces rather than the small matchstick pieces.
3. The goat cheese flavor throughout the dish is amazing! The cookbook suggested serving this with salmon but it also makes for a perfect one dish meal that's light and filling.

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