The tangy and creamy taste of fresh goat cheese lends itself to many cooking preparations, enhancing the flavor of many a vegetable, for example.
When paired with pasta, it’s also a winner. You don’t even have to cook the cheese, as the heat from the finished pasta will melt it. Our love for goat cheese (or chevre, as the French call it) seems to be widely shared as more and more varieties have been popping up in supermarket cases. This recipe calls for plain, but you could experiment with those flavored with black pepper or herbs.
Tips
– To save time, chop the onions and zucchini while you wait for the pasta water to boil.
– If you didn’t get enough pumpkin at Thanksgiving, visit a bakery for pumpkin cupcakes.
Beverage pairing
A crisp sauvignon blanc would pair nicely, cleansing the palate of the rich cheese and playing with the herb flavors.
Menu
Goat cheese, herbs and vegetable pasta
Green salad with olives and pinenuts
Pumpkin cupcakes
Goat cheese, herbs and vegetable pasta
Preparation time: 20 minutes
Cooking time: 12 minutes
Yield: 4 servings
1 pound pasta, such as cavatelli or penne
1 tablespoon extra-virgin olive oil
4 bulb onions or 2 medium white 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
1. Heat salted water to a boil in a stockpot over high heat; add pasta. Cook pasta, according to package instructions, about 12 minutes.
2. 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.
3. Drain pasta; place in a serving bowl. Add sauteed vegetables, herbs and goat cheese, stirring gently until well blended and cheese has melted somewhat.
Nutrition information per serving:
602 calories, 22% of calories from fat, 14 g fat, 7 g saturated fat, 22 mg cholesterol, 93 g carbohydrates, 23 g protein, 442 mg sodium, 7 g fiber
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jxgray@tribune.com
