simple & delish.

Tried this for dinner and it was delightful... thought I would share:

(I added chicken, too, a girl needs her meat...

oh & Parmesan & crushed red pepper. yummy.)

Pasta With Zucchini & Goat Cheese:
12 ounces (3/4 of the box) linguine
1 tablespoon olive oil
1 pound zucchini, sliced into thin half-moons
kosher salt and pepper
1 clove garlic, chopped
5 ounces fresh goat cheese, crumbled
2 teaspoons grated lemon zest

-Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, drain the pasta, and return it to the pot.
-Heat the oil in a medium skillet over medium-high heat. Add the zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper and 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 pasta water, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Stir until creamy. Serve the pasta topped with the zucchini, lemon zest, and the remaining cheese.

from here.