Parpardelle with Zucchini, Goat Cheese and Lemon

For dinner tonight: cancel your plans, get into your sweatpants and make this pasta.

You’ll need:

1/4 pound papardelle
1 zucchini, sliced into coins
Olive oil
1 garlic clove, minced
2 tablespoons goat cheese
1 teaspoon fresh lemon zest
Salt and black pepper
Mint for garnish (optional)
parmesan for the table

Start your pasta water, take your goat cheese out of the fridge so it can soften, and thinly coat the bottom of a large skillet with olive oil, heating it over medium high heat. Add your zucchini slices (don’t crowd so they can evenly brown and crisp up). Once you’ve flipped them and they are starting to look done, add the garlic and turn down the heat slightly so it doesn’t burn. You might have to do a few batches, but it should be done by the time the pasta is ready. Meanwhile, cook your papardelle, reserve some pasta water, and dump it back into the pot, quickly stirring in the goat cheese and adding the water to smooth out the sauce if necessary. Plate your pasta, top with zucchini coins, and grate some lemon zest over the top. Finish with something green (I forgot!) like mint or parsley, freshly ground black pepper, and of course, parmesan.

Processed with VSCOcam with f2 preset

This is part of a weekly pasta series I’m doing every Thursday. See the past posts here

3 thoughts on “Parpardelle with Zucchini, Goat Cheese and Lemon

  1. I went to farmers market this weekend and found locally grown zucchini and fresh pasta, so it was like fate that I should make this! It was so delicious–thanks for sharing!

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