zucchini butter

This zucchini goat cheese pasta is a love letter to summer produce. It's inspired by Jennie Cook's recipe for zucchini butter and couldn't be simpler to make or enjoy.

Five Ingredient Zucchini Goat Cheese Pasta

T extra virgin olive oil

zucchini

tsp kosher salt

lb dried pasta, short shapes are best

goat cheese,

C chopped parsley (or other tender herb)

lemon

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.

Boil the pasta in a large pot of heavily salted water until just al dente. Reserve about a cup of the water and drain the pasta. Add the pasta to the pan with zucchini butter and toss with half of the reserved pasta cooking liquid over medium heat. Add the goat cheese, parsley, lemon zest, and lemon juice. Stir to combine, adding more pasta water if necessary.

As another person who photographs all her food before it actually makes it to the table, I think this recipe might actually be too good for me to photograph it. I'd probably have to eat it directly over the stovetop like a heathen. A+

Made this tonight and added some sautéed mushrooms and pine nuts. Love it! Light, great flavor and uncomplicated.

This was great and so easy! Thank you for helping me to use my zucchini and goat cheese!! I added a few cherry tomatoes when I blended the pasta in and cooked the zucchini with some red pepper flakes and garlic - yum!

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Five Ingredient Zucchini Goat Chees...

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