From the roundup: 20 Zucchini Pasta Dinner Recipes Ready in 30 Minutes
Between the 5 o’clock pickup and the 6:30 practice drop-off, sauteed zucchini pasta with goat cheese and walnuts fits entirely inside that window with time to spare. The pasta water is the slowest part, so I get that going first and have the zucchini sauteed and the garlic softened before the noodles are even done. The goat cheese goes in right at the end and melts into the starchy pasta water on its own, no cream needed, just a good stir. My first attempt taught me that garlic burns fast on high heat, so I always pull the flame down before it goes in the pan.
Why you will love this
- Done in 25 minutes, and the pasta water does most of the sauce work for you
- No cream, no butter: the goat cheese melts into a coating that actually clings to the pasta
- Toasted walnuts keep their crunch through dinner and make the dish feel more filling
- Naturally vegetarian and easy to swap for what you have: different pasta shape, different nut, different soft cheese
- Leftovers reheat well in a skillet with a splash of water, which is more than I can say for a lot of pasta dishes
Tips for success
- Do not crowd the zucchini. If your skillet is not large enough to lay the slices in a single layer, cook them in two batches. A crowded pan steams instead of browns, and you lose the golden edges that give the dish flavor.
- Pull the goat cheese out of the fridge before you start cooking. Room-temperature cheese melts into the pasta water evenly. Cold cheese clumps.
- Watch the garlic closely once it hits the pan. It only needs 60 seconds over medium heat. If it goes past lightly golden, it turns bitter fast, and there is no fixing it once it is in the dish.
- Save more pasta water than you think you need. The recipe calls for 1/2 cup, but keep a full cup nearby. The sauce tightens up quickly and an extra splash loosens it right back out.
If the dish turns out watery or dry
- Watery zucchini: this usually means the pan was too crowded or the heat was too low. Let the zucchini sit without stirring for the full 2 to 3 minutes so moisture evaporates instead of pooling.
- Sauce too thick: add pasta water one small splash at a time while tossing over low heat. It comes together faster than you expect.
- Sauce too loose: keep tossing over medium-low heat for another minute. The starch in the pasta water tightens it as it cooks down.
- Bland overall: the salt in the pasta water matters a lot here. If the pasta itself tastes flat, the finished dish will too. Salt the water until it tastes mildly salty before you add the pasta.
Substitutions
If goat cheese is too tangy for your crew, ricotta works well and gives a milder, creamier result. Feta is a sharper swap that holds up fine but will not melt as smoothly. For the walnuts, roughly chopped pecans or toasted pine nuts are both good. Fresh rosemary or basil can stand in for thyme if that is what you have on hand, and any short pasta like penne, rotini, or rigatoni works in place of farfalle.
For a dairy-free version, skip the goat cheese and stir in a tablespoon of nutritional yeast with an extra drizzle of olive oil. The sauce will be thinner but still coats the pasta. Add a little more lemon zest to compensate for the tang you are losing.
Make-ahead and storage
You can toast the walnuts up to three days ahead and keep them at room temperature in a small sealed bag. The zucchini can be sliced a day in advance and stored uncovered on a paper-towel-lined plate in the refrigerator. Store leftovers in an airtight container for up to three days.
To reheat, put the pasta in a skillet over low heat with a splash of water and toss until warmed through. The walnuts soften after a night in the fridge, so add a few fresh ones on top if you want crunch when serving leftovers. This dish does not freeze well: the zucchini goes mushy and the cheese sauce breaks.
Sauteed Zucchini Pasta with Goat Cheese and Walnuts
Ingredients
Equipment
Method
- Bring a large pot of water to a boil. Salt it generously, it should taste like mild seawater. Cook the pasta according to package directions until al dente. Before you drain it, scoop out at least 1 cup of pasta water and set it aside. Drain the pasta and set it aside.
- While the water is coming to a boil, toast the walnuts. Place them in a small dry skillet over medium heat. Shake the pan every 30 seconds or so and cook for 3 to 4 minutes, until they smell nutty and look lightly golden. Pour them onto a cutting board right away so they stop cooking, then roughly chop them. Set aside.
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the zucchini in a single layer. You may need to do this in two batches if your skillet is crowded. Let the zucchini sit without stirring for 2 to 3 minutes so it develops some golden color on the bottom. Flip and cook another 2 minutes. Season with the salt and pepper.
- Reduce the heat to medium and push the zucchini to the edges of the pan. Add the remaining 1 tablespoon of olive oil to the center of the skillet, then add the garlic. Cook the garlic for about 60 seconds, stirring it, until fragrant and just starting to turn golden at the edges. Stir it into the zucchini.
- Add the drained pasta to the skillet. Pour in 1/3 cup of the reserved pasta water and scatter the goat cheese over the top. Toss everything together over medium-low heat, letting the cheese melt into a loose, creamy coating. Add more pasta water a splash at a time if it looks dry. You want a saucy consistency that clings to the pasta without pooling in the pan.
- Taste and adjust the salt and pepper. Stir in the lemon zest if using. Divide into bowls, then top each portion with the toasted walnuts and a pinch of fresh thyme. Serve immediately.
Notes
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