pasta with goat cheese, zucchini and summer squash
I’ve been a little zucchini obsessed lately. I can’t stop buying them and they disappear as soon as they make it in the kitchen. I’ve sautéed them, I’ve gone back to my favorite feta and dill stuffed ones, and I’ve come across this recipe which I’ve made at least three times. I know, a recipe repeated? Several times at the expense of others? But there’s something soft and comforting and bright and cheery about this meal. And best of all, it lets the seasonal favorites: summer squash and zucchini shine.
I’m also taking a break from the traditional tomato-based pasta sauces – I’ve been craving creamy cheeses like ricotta and goat cheese. And lemon, lots of lemon. I cannot get enough of it. Lemon is my constant water companion; I drizzle it over my salads and fish; and make sorbets out of it. I add it to fruit in pies to make the fruit stand out more. Lucky for me, the local grocer offers lemons in bulk and at the rate I’m buying them, is probably thinking I’m running my own lemonade stand.
A few weeks ago, I once again, brought home my current favorite loot. But I didn’t quite have a plan, and after staring at the contents of my fridge for a few minutes my vegetables, I had a brilliant plan. I first sautéed a shallot with a garlic clove and then added sliced zucchini and summer squash. The whole thing came together quickly, beautifully and I have to say that for a week night meal, after you get home from a crazed day at the office, this is perfection at its best. I even served this to the book club ladies two nights later. Never one to hoard food, I was a little wistful that none was left over for the following night.
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