Ingredients

  • 2 medium zucchini, cut into 1/2-inch cubes (about 3 cups)
  • 1 ½ tablespoons extra virgin olive oil
  • ¾ teaspoon kosher salt
  • Pepper, to taste
  • 2 tablespoons slivered almonds
  • cup heavy cream
  • 1 sprig basil, with leaves and stem
  • 3 tablespoons goat cheese
  • ½ teaspoon finely grated lemon zest
  • 6 ounces whole-wheat spaghetti or linguine
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      642 calories; 33 grams fat; 13 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 73 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 20 grams protein; 62 milligrams cholesterol; 988 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

2 servings

Preparation

  1. Heat oven to 500 degrees. Toss the zucchini and oil with 1/2 teaspoon 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 teaspoon 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.

45 minutes

Dining and Cooking