By Chef Selwyn Richards
12 ounces of linguine pasta
1 Tablespoon of olive oil
1 pound of zucchini
Kosher salt to taste
Black pepper to taste
1 clove chopped garlic
5 ounces of fresh goat cheese
2 teaspoons of lemon zest
1. Wash and slice the zucchini in half.
2. Slice each half into small half-moon slices, fairly thin.
3. Crumble the goat cheese into a small bowl and set aside.
4. Cook the pasta, according to the package directions.
5. Drain and reserve 1 cup of the water.
6. Return the pasta to the cooking pot and set aside.
7. Heat the olive oil in a skillet and add the zucchini and some salt and pepper. I would add just a little for now, because you’ll be adding more later.
8. Cook the zucchini over medium heat, for about 5 minutes or until any liquid evaporates.
9. Stir in the chopped garlic and cook for another minute, or so, to blend the flavors.
10. Keeping back 2 tablespoons, add the goat cheese to the pasta and stir in the cup of reserved water.
11. Add a little more salt and pepper and stir until creamy.
12. Taste to see if you would like more salt or pepper.
13. Serve the pasta, topped with the zucchini, lemon zest and the remaining 2 tablespoons of goat cheese, along with some fresh bread and a light dessert, for a healthy and filling meal.
Time: 20 minutes; serves: 4.
Selwyn Richards is an award-winning master chef. He is also the President and Executive Chef at The Art of Catering Inc. and is the author of “The Art of Cooking: Soul of The Caribbean”. Chef Selwyn can be reached at: email@example.com or by phone — (905) 619-1059.