Penne with Herbed Zucchini and Goat Cheese

1. 1

   Fill a 4-quart kettle three-fourths full with salted water and bring water to a boil for pasta.

2. 2

   Halve zucchini lengthwise and cut crosswise into 1/4-inch-thick slices.

3. 3

   Thinly slice garlic lengthwise and finely chop herbs.

4. 4

   Crumble goat cheese.

5. 5

   In a heavy skillet heat oil over moderately high heat until hot but not smoking and saute zucchini, stirring, until browned and just tender.

6. 6

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

7. 7

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

8. 8

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

* Per serving · 4 servings · Values may vary.

No additional tips available.