Monday, September 29, 2008

pasta with zucchini and goat cheese





Ah, pasta with zucchini and some kind of melty cheese. For awhile there in college I ate nothing but pasta with zucchini. I thought that was just what mostly vegetarian adults were supposed to live on (right?) but then I saw a whole RECIPE for the stupid thing in my guilty pleasure to end all guilty pleasures real simple magazine and I realized that maybe this is novel to some people. So I tried their version... and the addition of pasta water to cheese is gross: why bother?!


weeknight pasta

1 box pasta
2 zucchini
1 box boursin
1 clove minced garlic

Chop up the zucchini into sturdy semicircles. Fry it up over pretty high heat in olive oil, add garlic when the zucchini is getting a little brown (shouldn't be mushy, though).

Cook the pasta. I like a toothsome style like rigatoni.

While the pasta is still hot and a little wet, mix it up with most of the (goat) cheese (although something about boursin is just so goddamn delicious). If you want to get all real simple magazine about it, throw in some of the reserved pasta water.

Throw in the zucchini and crumble some more cheese on top......

Canned-pasta-sauce-phobe heaven, plus you can live off the leftovers all week.




4 comments:

Shira said...

Lily,

Please blog about everything you do.

Love,
Shira

P.S. I miss your crackers.

VCoco said...

oooh. i'm on a pasta kick too ~ haven't made it much since veggie undergrad days.

This one is great:
http://www.nytimes.com/2008/07/22/health/nutrition/22recipehealth.html

I have the sauce sitting behind me to east with fresh bread.

leftovers? tee.

lily said...

which shira are you? ahhh! anyways, i am going to be making crackers soon. and come to ny soon, whoever you are.

anna-- HI! that pasta sounds really delicious. since i can't eat fresh tomatoes (bah!) i am thinking of slow roasting some in the oven to make a "similar" sauce. yum.

Dalia said...

Thanks for writing this.