I love the tang and earthiness of goat cheese. I think it pairs very well with veggies and pasta. This pasta recipe is light, creamy and tangy and easy to toss together on a busy weeknight. I paired it with crab cakes for an elegant weekend dinner.
Goat Cheese and Lemon Pasta
Source: adapted from Bon Appetit via Pinterest
1 pound pasta
2 cups of chopped sauteed vegetables (I used a red pepper and small zucchini.)
1/4 cup olive oil
1 tablespoon finely grated lemon peel
2.5 oz. soft fresh goat cheese
salt and pepper, to taste
1 to 2 tablespoons shredded parmesan cheese
Cook pasta in a large pot of boiling salted water according to instructions on package.
Reserve 1 cup of cooking water when draining pasta.
In a large bowl, combine olive oil, lemon peel, and goat cheese.
Add pasta, veggies, and 1/4 cup of reserved water at a time until desired consistency is reached.
Season pasta with salt and pepper to taste and add parmesan cheese.