- Total Time: 30 minutes
- Yield: 4-6 1x
- 1 pound caserecci (or penne)
- 4 medium zucchini
- 1/2 cup + olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 8 ounces goat cheese
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- Rinse the zucchini under cool water. Remove the stem and julienne into thin strips, about 1/4 inch wide by 2 inches long. In a very large skillet, covered with at least 1/4 inch of olive oil, fry the zucchini over medium-high heat until golden brown. Lightly sprinkle with salt and pepper.
- Bring a large pot of salted water to a boil. Cook the pasta until al dente and drain, retaining a cup of the cooking water. Add the pasta to the skillet with the zucchini and mix together over medium heat, adding some of the retained pasta water to add moisture if necessary. Serve immediately, topped with a dollop or two of goat cheese.
Of goats, goat cheese, and goatees... continued...
Yes, goats, their cheese, and their namesake beards are still trending up this week. Goats are taking over, I tell you! But this isn't why we're revisiting the subject.
Call me indecisive, but I look at it more as "why choose when I can have both?" Last week, I was torn between making the pasta with cherry tomatoes or with zucchini. Last week's pasta was indeed delicious, yet I still craved this week's version.
I sure am glad that I didn't deprive myself. And you don't want to either. Pasta with lightly fried zucchini and goat cheese is also enough to make any goat jump over the moon.