• 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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  1. 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.
  2. 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.