Flavourful and quick pasta recipes always come in handy. To lighten up the calorie content of this pasta dish I have replaced part of the carbs with the zucchini. In the end I was quite surprised about how filling this dish was. In the beginning I wanted to make the zucchini spaghetti using my knife (since I don’t have a spiralizer) but then I found here a simple alternative using a grater that I thought worked well and was also faster. It was my first time making zucchini spaghetti and since I really liked them I now have a new item on my to buy list: the spiralizer. This quick fresh and light recipe turned out to be a tasty dish and surely one of these days this is a recipe I shall serve again… especially since the wedding is less than a month away and I want to keep my food on the light side.
Light Spaghetti and Zucchini Pasta with Goat Cheese
Recipe for 4
Prep time: 10-12 min
Cook time: 8-10 min
8 sun dried tomato filets
240 g spaghetti
120 g hard goat cheese
80 g crème fraiche
Zest of 1 organic lemon
4 tbsp. dry roasted pine nuts
2 tbsp. olive oil
Salt and pepper
Using either a spiralizer or a large holed grater or even a knife, make the zucchini noodles. As I only have a grater I used it by grating the zucchini through their whole length. The other option is to thinly slice the zucchini by their length and them cut each slice into spaghetti like shapes.
Roughly chop the sun dried tomato filets and grate the hard goat cheese.
Cook the spaghetti in salted boiling water according to package instructions.
Meanwhile heat the olive oil in a pan on a medium heat and add the zucchini and the sun dried tomatoes. Season with salt and pepper and cook for 2-3 min stirring once or twice. Add the crème fraiche, hard goat cheese and lemon zest. Lower the fire and cook until the sauce is dense but still a little runny.
Drain the pasta and add it to the sauce along with the pine nuts. Remove from fire, mix all together, correct taste if needed and serve.