Goat Cheese, Herbs and Vegetable Pasta

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Goat Cheese, Herbs and Vegetable Pasta

 

1 pound pasta, such as cavatelli, ziti or penne shaped

1 tablespoon extra-virgin olive oil

2 medium onions, coarsely chopped

1 medium zucchini, coarsely chopped

1/2 teaspoon salt

freshly ground pepper

2 tablespoons fresh basil, sliced in thin strips

1 tablespoon fresh thyme leaves

4 ounces fresh goat cheese, crumbled

 

Heat salted water to a boil in a stockpot over high heat; add pasta. Cook pasta,

according to package instructions, about 12 minutes. Meanwhile, heat oil in a

large, heavy skillet over medium-high heat; add onions.

Cook, stirring occasionally, until onions soften, about 3 minutes. Add zucchini,

salt and pepper to taste. Cook, stirring occasionally, until zucchini begins to

soften, about 3 minutes. Remove skillet from heat; keep warm.

Drain pasta; place in a serving bowl. Add sauteed vegetables, herbs and goat

cheese, stirring gently until well blended and cheese has melted somewhat.

Serves 4.