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.
Table of Contents
Ingredients needed
- Olive oil.
- Onion.
- Fresh garlic cloves.
- Zucchini.
- Cream.
- Lemon zest + juice.
- Pasta. I used spaghetti but any pasta shape of your choice will work with this recipe.
- 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: Heat a large skillet or pan over medium-high heat and add a splash of oil. Sauté the onion and garlic until soft and translucent. Add the grated zucchini and lemon zest and cook for another 5 minutes until the zucchini is cooked and all of its moisture has evaporated. Pour in the cream and bring to a gentle simmer. Cook for 5 minutes then add the lemon juice, salt and pepper. Stir in the fresh basil and a generous handful of grated Parmesan cheese. 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 other vegetables like roasted cauliflower. If you’d like to keep this recipe gluten free or low carb, using zoodles or zucchini noodles is a good option and makes the most of in-season zucchini. You could also finish the pasta with some toasted pine nuts.
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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Calories: 494kcal
Servings: 6
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) pasta
- 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 sour cream
Instructions
- Bring a large pot of salted water to a boil. Add the pasta 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 and garlic until soft and translucent.
- Add the grated zucchini and lemon zest and cook for another 5 minutes until the zucchini is cooked and all its moisture has evaporated.
- Pour in the cream and bring to a gentle simmer. Cook for 5 minutes then add the lemon juice, salt and pepper. Stir in chopped basil and Parmesan cheese
- Toss the pasta with the sauce and add a splash of cooking water.
- Blend the goat's cheese and sour 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: 494kcal | Carbohydrates: 71g | Protein: 14g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 51mg | Sodium: 99mg | Potassium: 652mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1091IU | Vitamin C: 41mg | Calcium: 118mg | Iron: 2mg
