INGREDIENTS
- 454g Fusilli pasta
- 2 tbsp olive oil
- 1 pound sliced into thin half-moons zucchini
- salt and pepper
- 1 clove chopped garlic
- ½ cup crumbled, fresh goat cheese
- 1 tsp grated lemon zest
- 3 tbsp roasted hazelnuts
METHOD
- Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, drain the pasta, and return it to the pot.
- Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add the zucchini and season with salt and pepper. Cook, stirring, until the zucchini is tender and any liquid has evaporated, about 5 minutes.
- Stir in the garlic and cook 1 minute more.
- Add all but 2 tablespoons of the cheese to the pasta. Add the reserved cooking water, salt and pepper. Stir until creamy.
- Add the zucchini, lemon zest, and remaining 2 tablespoons cheese. Lightly mix and serve topped with roasted hazelnuts!