Wednesday, July 31

Penne with Goat Cheese and Zucchini

4 small zucchini

1/4 c. olive oil

2 garlic cloves

1 t. fresh oregano

1 t. fresh thyme

1 t. fresh marjoram

1 pound penne

4 oz fresh goat cheese

Rinse and trim the zucchini, and slice it into rounds about 1/4 inch thick. Place them in a colander over a bowl in one or two layers, sprinkle them with about 2 teaspoons of salt, and let them sweat for a half hour. Rinse thoroughly and dry.

Heat the olive oil in a skillet over medium-high heat. Add the zucchini slices and saute until golden, about ten minutes. You'll need to stir them frequently. Add the garlic and fresh herbs, and cook just for another minute or two.

In the meantime, cook your pasta according to its package directions. When it's al dente, reserve a half cup of the cooking water and drain the rest. Return the pasta to the cooking pot, and add the sauteed zucchini and the goat cheese; toss. If the pasta is not saucy enough, add the reserved cooking water a tablespoon or so at a time, until it's at the desired consistency (it should be creamy, but not dry). Serve.

Variations:

Use yellow squash, or a combination of yellow squash and zucchini; saute some sweet onion along with the zucchini.

Substitute any combination of fresh herbs for the ones mentioned above.

Add a squeeze of lemon to the pasta before serving.