Creamy Pasta With Roasted Zucchini, Almond & Basil

Directions

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.

Drain well.

Toss the pasta with the cream sauce.

Serve topped with the roasted zucchini and almonds.