Lemony Goat Cheese Pasta

Quick and creamy goat cheese pasta with zucchini and lemon. A light, fresh dinner ready in 30 minutes - perfect for summer nights.

Course Main Course, Pasta Recipes

Cuisine Italian

Diet Vegetarian

Prep Time 20

Cook Time 10

Servings servings

Calories 779kcal

Author Adina

Prepare zucchini: Cut zucchini into long strips with a potato peeler. If you have a spiralizer, use it for a nicer look.
2 medium zucchini
Marinate: In a large bowl, mix heavy cream and grated garlic. Season with salt and pepper. Add zucchini strips and marinate 20 minutes while you prepare the rest.
1 cup heavy cream + 2 garlic cloves + fine sea salt and ground black pepper
Prep other ingredients: Grate goat Gouda and finely chop thyme. Make a salad if serving one.
7 oz goat’s milk gouda cheese + 3-4 sprigs thyme
Cook pasta: Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions.
14 oz spaghetti
Combine: Drain pasta and return to pot. Add marinated zucchini with cream, ¾ of the lemon juice, and vegetable broth. Stir gently (two forks work well) to keep the zucchini intact.
¾ lemon juice from 1 large lemon + ½ cup vegetable broth
Finish sauce: Heat together, then add goat Gouda and thyme. Stir until combined. Adjust seasoning with salt, pepper, and more lemon juice if needed.
Serve: Enjoy immediately, with a green salad on the side if you like.

Zucchini: You can green or yellow; it doesn't really matter.
Pasta: Spaghetti is classic, but linguine, fettuccine, or even short shapes like penne work fine.
Cheese: Regular cow’s cheese Gouda, or Cheddar works too, but the flavor will be different (still delicious!).