Creamy Pasta With Roasted Zucchini, Almond and Basil
Roasted zucchini and almond with whole wheat pasta, topped with creamy basil sauce.
cut into 1/2-inch cubes, 2 medium ones
freshly ground, to taste
with leaves and stem
goat (chevre) cheese
whole wheat, or linguine
Preheat oven to 500 degrees.
Add the zucchini and oil with ½ teaspoon salt and pepper in a medium bowl, toss to coat.
Place zucchini on a baking sheet in a single layer.
Roast, tossing occasionally, until golden and tender, about 25 minutes.
Meanwhile, toast the almonds in a skillet over medium heat until golden, 3 to 4 minutes, alternatively you can use toaster oven under 350℉ (180℃) degree for about 20 minutes.
Transfer to a small bowl.
Simmer the cream and basil sprig in a small saucepan over medium heat until reduced to ¼ cup, 6 to 8 minutes.
Stir in the goat cheese and keep whisking until the sauce is smooth.
Remove from heat, stir in lemon zest and ¼ teaspoon salt.
Cover and keep warm.
Bring a large pot of salted water to a boil.
Cook the pasta according to the package directions.
Toss the pasta with the cream sauce.
Serve topped with the roasted zucchini and almonds.