Zucchini Ribbons With Pesto & Goat Cheese – a delicious recipe with Zucchini, garlic, olive oil, linguine, pesto, butter. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Slice the ends off the zucchini and discard. Using a mandoline or carefully with a sharp knife, slice the zucchini lengthwise into very thin slices. I did 1/8 and it was too thick. Little thinner would be good. Stack the slices and cut lengthwise into 1/4-inch-wide ribbons.
2
Combine Pesto and butter well.
3
Heat oil in large nonstick skillet over medium heat. Add the garlic and cook for 30 seconds. Add the zucchini ribbons, cover, stirring occasionally, and cook until the zucchini is just tender, about 3-8 minutes. Transfer to a bowl.
4
Cook linguine and drain.
5
While it is draining combine goat cheese and pesto in the warm pot until smooth. Add the linguine and zucchini and toss. Serve immediately.
685
kcal
Calories
74
g
Fat
2
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 Zucchini, 1 clove minced garlic, 1 tbs olive oil, 1/4 lb linguine, and more.
Yes, Zucchini Ribbons With Pesto & Goat Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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