Recipe: Penne with Herbed Zucchini and Goat Cheese (serves 2)

PENNE WITH HERBED ZUCCHINI AND GOAT CHEESE

6 oz. uncooked penne (or tubular pasta of some other type)
3 medium zucchini
1 large clove garlic
2 tsp. mixed fresh herbs
2 oz (1/4 cup) soft mild goat cheese
1 Tbsp. olive oil

Fill a 4 quart kettle 3/4 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 saute zucchini, stirring, until browned and just tender.

Stir in garlic and herbs and saute, stirring, 1 minute.

Cook pasta in boiling water until al dente and reserve 1 cup cooking water. Drain pasta in a colander.

In a bowl toss pasta with zucchini mixture, cheese, 1/4 cup reserved cooking water, and salt and pepper to taste, adding additional reserved cooking water if necessary.

Makes 2 servings
Source: Gourmet magazine, July 1997
From: Risa G., NJ, 08-05-97