20 minutes is all that stands between you and this glorious bowl of creamy lemon zucchini pasta with whipped goat’s cheese and fresh basil.
Ingredients
Full recipe with amounts can be found in the recipe card below.
- Onion.
- Zucchini.
- Garlic.
- Cream.
- Lemon zest + juice.
- Linguine. Use any pasta shape of your choice.
- Basil, to serve.
- Parmesan.
- Salt and pepper.
- Goat’s cheese.
How to make zucchini pasta
- Cook the pasta: Bring a large pot of salted water to a boil. Add the linguini and cook for 9-10 minutes until al dente then strain (reserve 1 cup of cooking water). While the pasta cooks, make the sauce.
- Make the sauce: Saute the onion until soft and translucent. Add the grated zucchini, lemon zest and garlic and cook for another 5 minutes. Pour in the cream and bring to a gentle simmer. Cook for 5 minutes then add the lemon juice, salt and pepper. Toss the pasta with the sauce and add a splash of cooking water.
- Make the whipped goat’s cheese: Blend the goat’s cheese and a splash of cream in a food processor (or with an immersion blender) until smooth.
- Serve: Add a dollop of goat’s cheese to serving plates/bowls and smear with the back of a spoon. Add the pasta and finish with fresh basil and Parmesan cheese then serve.
What can I add to this zucchini pasta?
Feel free to add chicken or shrimp if you’d like to add to add protein to this recipe. It would also be delicious served with crispy chickpeas or roasted cauliflower.
Zucchini recipes
20 minute Lemon Zucchini Pasta with Whipped Goat's Cheese
20 minutes is all that stands between you and this glorious bowl of creamy lemon zucchini pasta with whipped goat's cheese and fresh basil.
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Servings: 6
Calories: 363kcal
Ingredients
- ½ onion finely chopped
- 4 large zucchini grated (approximately 3-4 cups)
- 4 garlic cloves crushed
- 1 cup cream
- 1 tsp lemon zest
- 1-2 tsp lemon juice
- 500 g (1lb) linguine
- parmesan to serve
- fresh basil to serve
- salt and pepper to taste
For the whipped goat's cheese
- 100 g (3oz) goat's cheese
- 2-3 tbsp cream
Instructions
- Bring a large pot of salted water to a boil. Add the linguini and cook for 9-10 minutes until al dente then strain (reserve 1 cup of cooking water).
- While the pasta cooks, make the sauce.
- Saute the onion until soft and translucent.
- Add the grated zucchini, lemon zest and garlic and cook for another 5 minutes.
- Pour in the cream and bring to a gentle simmer. Cook for 5 minutes then add the lemon juice, salt and pepper.
- Toss the pasta with the sauce and add a splash of cooking water.
- Blend the goat's cheese and a splash of cream in a food processor (or with an immersion blender) until smooth.
- Add a dollop of goat's cheese to serving plates/bowls and smear with the back of a spoon.
- Add the pasta and finish with fresh basil and Parmesan cheese then serve.
Nutrition
Calories: 363kcal | Carbohydrates: 67g | Protein: 14g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 33mg | Potassium: 375mg | Fiber: 3g | Sugar: 4g | Vitamin A: 223IU | Vitamin C: 12mg | Calcium: 81mg | Iron: 1mg
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