2 medium zucchini, cut into 1/2-inch cubes (about 3 cups)
1 1/2 tbsp extra virgin olive oil
3/4 tsp salt
Pepper, to taste
2 tbsp slivered almonds
1/3 cup heavy cream
1 sprig basil, with leaves and stem
3 tbsp goat cheese (Try Main Ridge Dairy for a wonderful local product)
1/2 tsp finely grated lemon zest
400 grams whole-wheat spaghetti or linguine.
1. Heat oven to 250Cdegrees. Toss the zucchini and oil with 1/2 tsp salt and pepper to taste. Arrange zucchini on a baking sheet in a single layer. Roast, tossing occasionally, until golden and tender, 20 to 30 minutes.
2. Meanwhile, toast the almonds in a skillet over medium heat until golden, 3 to 4 minutes. Transfer to a small bowl.
3. Simmer the cream and basil sprig in a small saucepan over medium heat until reduced to 1/4 cup, about 7 minutes. Whisk in the goat cheese until the sauce is smooth. Remove from heat; stir in lemon zest and 1/4 tsp salt. Cover and keep warm.
4. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain well. Toss the pasta with the cream sauce. Serve topped with the zucchini and almonds.
Source: NY Times – 10/10
NOTE: We love this recipe and prefer it with zucchini cooked on the BBQ!! Much better for hot nights too.