Pasta with zucchini, goat cheese and dill
July 12, 2010 § 1 Comment
This is one of my favorite summertime dinners. My husband and I created it one August night in Vermont while we were staying at a friend’s lake-side home. We had picked up zucchini at a farmer’s market and inspiration struck when we went to the grocery store to find ingredients to go along with the squash. To be honest, I think it was more my husband’s inspiration than mine, but regardless, when we got back to the house and put it all together it was perfect. The sun was setting on Lake Champlain while we ate…and…I don’t know, it’s just such a nice memory! We’ve made it several times since then and it’s always good, but nothing can top the Vermont dinner.
I think that proves how atmosphere really does impact the pleasure of a meal. We should always make a point of creating a beautiful and peaceful mealtime experience, even on busy weeknights.
Anyway, this is a simple recipe and I wouldn’t be surprised if others have already made it, but I thought I’d share it since we’re heading into prime zucchini/summer squash time.
(All measurements are approximate, so alter to suit your tastes.)
Pasta with zucchini, goat cheese and dill
Serves 4
8-10 oz. pasta of choice
3 tbsp. extra virgin olive oil
3-4 medium-large zucchini and/or summer squash, sliced and quartered
1/2 large white or red onion, chopped
1-2 cloves of garlic, minced
1-2 tbsp. fresh dill, roughly chopped
1/2 cup goat cheese, crumbled
salt and pepper to taste
1. Cook pasta according to package directions. Drain and toss with olive oil to prevent sticking.
2. Heat olive oil in large skillet. Add onion and saute until translucent, about 10 minutes. Add garlic and cook for 30 seconds more.
3. Add zucchini, salt, and pepper and saute for about 10 minutes. You don’t want it too mushy, but you don’t want it to be too raw either.
4. Turn off heat and add chopped dill to the zucchini mixture. Toss well.
5. Add some pasta to individual bowls, top with zucchini/dill mixture and crumbled goat cheese. You may need to add a drizzle of olive oil, too, if the pasta is dry.
Enjoy!
UPDATED: Ok, I am losing it! I posted a nearly identical version of this recipe back in April 
I blame it on the heat and old age – lol!
Yes. That is a very fond memory. Setting and the Company make it fond for me
And this is one of my favorite dishes. We have dill in the garden that you should use next time. I was hoping to get the squash and zucchini in. I guess we’ll have to rely on the farmer’s market for that, though.