Penne with Herbed Zucchini and Goat Cheese

2 servings

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 olive oil

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.
HEAT oil in a heavy skillet over moderately high heat until hot but not smoking and sauté zucchini, stirring, until browned and just tender. Stir in garlic and herbs and sauté, 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.

Spaghetti with Mushrooms, Goat Cheese and Rosemary

15 minutes to prepare
20 minutes to cook

5 servings

Ingredients:
1/4 cup extra virgin olive oil, divided
1 spring fresh rosemary
1 pound mushrooms, sliced
salt and freshly ground black pepper to taste
2 leeks, white part only, chopped
1/2 cup white wine
1/2 box Spaghetti
4 ounces goat cheese, crumbled
1/2 cup walnuts, toasted & chopped

SAUTE mushrooms and rosemary with half of the olive oil in a large skillet over high heat until golden brown. Season with salt and pepper. Transfer mushrooms to a plate and set aside. Discard rosemary.
ADD remaining olive oil to skillet and sauté leeks over medium heat for 2 minutes.
ADD wine and simmer until reduced by half. Return mushrooms to skillet. Remove from heat.
COOK pasta according to package directions. Drain, reserving 2 cups of pasta cooking water.
ADD pasta to sauce. Mix well.
STIR in goat cheese. Add some cooking water if sauce becomes too dry.
SPRINKLE with walnuts and serve.