Creamy Goat Cheese Pasta with Zucchini

I know what you might be thinking. Do you really think Goat Cheese covered pasta is a good idea for your lactose intolerant guts to be digesting Lacey? I know, I know. BUT. I'm in the undisputed kingdom of cheese and truth be told - I lurve me some cheese. So yeah. I'm gunna eat some cheese every now and then. PLUS, Goat cheese has less lactose, as does aged cheese. The best cheese for a lactosy is aged hard goat cheese (moisture equals lactose). I ignored my giggling guts and popped some lactose pills and thoroughly enjoyed this dish.





Ingredients
12 ounces (3/4 of the box) linguine or other pasta
1 tablespoon olive oil
1 pound zucchini, sliced into thin half-moons
kosher salt and pepper
1 clove garlic, chopped
5 ounces fresh goat cheese, crumbled
2 teaspoons grated lemon zest

Directions
1.Cook the pasta according to the package directions. Reserve 1 cup of the cooking water and set it aside, drain the pasta, and return it to the pot.
2. While this is going on heat the oil in a medium skillet over medium-high heat. Add the zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring, until the zucchini is tender and any liquid has evaporated, about 5 minutes. Stir in the garlic and cook 1 minute more.
3.Add all but 2 tablespoons of the cheese to the pasta. Add the reserved pasta water, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Stir until creamy. Serve the pasta topped with the zucchini, lemon zest, and the remaining cheese.


It looks pretty to serve it this way - but then...


stir that baby up so it gets all melty!



Leftovers for days to come!



And for dessert? I tucked into the apple pound cake that I bought at the Frairies des Petits Ventres. Really good. Kinda like applesauce bread but more pound cake like and buttery.