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?!
1 box pasta
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.