Green is my favorite color, so naturally I loved all the green in this dish. All that green not only gives this pasta dish a pretty color, it gives it a ton of fresh flavors. Instead of having a heavy sauce that would drown out all that freshness, the pasta mixture is simply tossed with pasta water to loosen it just enough to create a very light sauce. Even after countless meals cooked, I’m still amazed at what fresh, simple ingredients can do.
The original recipe called for 1/2 cup of olive oil, and Eric and I found that to be way too much. I’m not sure if it’s because of our nonstick skillets, but I’ve halved the amount here. You can always add more if you need it. Also, if you’re making this for two people, I suggest halving the recipe because the leftovers don’t taste nearly as good.
Fusilli with Zucchini and Goat Cheese
1/4 cup olive oil
4 large garlic cloves, thinly sliced
3 small zucchini, trimmed and cut into matchsticks
1 teaspoon plus 2 tablespoons salt
1/4 pound goat cheese
1 pound fusilli or other spiral pasta
1/4 cup minced flat leaf parsley
1/3 cup slivered basil
freshly ground pepper
-Heat oil in a large skillet over medium-low heat. Add the garlic and sauté until fragrant, about two minutes.
-Increase the heat to medium-high and add the zucchini. Sauté until lightly browned, about 10 minutes.
-Remove from heat, add 1 teaspoon salt and goat cheese. Stir to combine.
-Meanwhile, bring water to a boil and add 2 tablespoons salt. Cook the pasta until al dente, according to package directions.
-Drain, reserving 1/2 cup of the pasta water.
-Add the pasta, parsley, basil and a generous amount of pepper to the skillet with the zucchini. Toss to combine. Add the pasta water as needed to loosen the sauce.
Adapted from Williams-Sonoma