Penne with Herbs, Zucchini and Goat Cheese
(Penne alle Erbe, Zucchine e Formaggio di Capra)
Ingredients:
6 ounces penne or other tubular pasta
3 medium zucchini
1 large garlic clove
2 teaspoons mixed fresh herbs such as rosemary, thyme, oregano, and marjoram leaves
2 ounces (1/4 cup) soft mild goat cheese
1 tablespoon extra virgin olive oil
Directions:
Fill a 4-quart kettle three-fourths full with salted water and bring water to a boil for pasta.
Halve zucchini lengthwise and cut crosswise into 1/4-inch thick slices.
Thinly slice garlic lengthwise and finely chop herbs.
Crumble goat cheese.
In a heavy skillet heat olive oil over moderately high heat until hot but not smoking and saute zucchini, stirring, until browned and just tender.
Stir in garlic and herbs and saute, stirring, 1 minute.
Cook pasta in boiling water until 'al dente' and reserve 1 cup cooking water.
Drain pasta in a colander and in a bowl toss with zucchini mixture, cheese, 1/4 cup reserved cooking water, and salt and pepper to taste, adding additional reserved cooking water if necessary. Makes 2 servings.