One-Pot Lemon Zucchini Pasta with Goat Cheese

A creamy, cheesy and zesty pasta is always a fan favorite, but make it a one-pot pasta too!? Sign me up! This one is filled with zucchini, shallots, garlic, goat cheese, and Parm, and some lemon juice, lemon zest, and basil!

Yield: 2

Author: Sharing the Taste

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One-Pot Lemon Zucchini Pasta with Goat Cheese

A creamy, cheesy and zesty pasta is always a fan favorite, but make it a one-pot pasta too!? Sign me up! This one is filled with zucchini, shallots, garlic, goat cheese, and Parm, and some lemon juice, lemon zest, and basil!

Prep time: 10 MinCook time: 12 MinTotal time: 22 Min

Ingredients

• 2 tbsp butter
• 1 Tbsp olive oil
• 1 large shallot, minced
• 3 cloves garlic, finely minced
• 1 large zucchini, cut into quarter moons
• 1/2 lemon, juiced + 1 Tsp lemon zest
• 2 1/2 cups vegetable broth or water
• 8 oz pasta of choice (I used Mafalda)
• 4 oz goat cheese
• 1/2 cup freshly grated Parmesan
• 1/4 cup thinly sliced basil
• Salt & pepper

Instructions

1. Heat butter and olive oil in a large pot or Dutch oven over medium heat. Add the shallots, season with salt and pepper, and cook for 2-3 minutes until they’ve just begun to soften.
2. Reduce the heat to medium low and add in the garlic. Cook for 1 minute, and then add in the zucchini. Zest the lemon into the pot, and then cut in half.
3. Add the vegetable broth or water and pasta to the pot, and mix together. Squeeze in the lemon juice. Mix everything together. Bring to a boil, reduce to a simmer, and then cover and cook for around 8-10 minutes or until pasta is just tender but al dente, stirring occasionally.
4. Remove from heat and mix in goat cheese, Parmesan, and basil. Taste, and season with more salt and pepper as needed. Mix together until everything is smooth and creamy, and serve immediately.

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