Zucchini Spaghetti with Goat Cheese

May 30, 2010

Make this. Seriously. Make it right now. Even if you are not a zucchini-lover (Will and I are not), you need to make this. It is amazing. Healthier and more delicious (the latter much more important than the former) than its  straight-up spaghetti counterpart. Even if you think, “Ugh, a dietetic version of spaghetti.” you should still make it. Because it is one of the greatest things I have ever made. No lie.

I had some goat cheese in my fridge so I substituted it for the parmesan called for in Michael Chiarello and smittenkitchen’s recipes. It worked beautifully, and I have difficulty believing that parmesan could be any better. The goat cheese is subtle enough to be balance the delicate zucchini instead of overpowering it. Plus, the creaminess from melted goat cheese is an added bonus.

Well, what more is there to say? Oh, I know. If you look closely in the first picture you can see the worst sunburn of my life. To the armpit. Ouch.

ZUCCHINI SPAGHETTI WITH GOAT CHEESE (adapted from Michael Chiarello’s Spaghetti Squared: Pasta with Garlic, Olive Oil, and Zucchini and smittenkitchen.com’s Zucchini Strand Spaghetti)


Salt and freshly ground black pepper

3/4 lb whole-wheat spaghetti

3/4 lb zucchini

1/4 cup EVOO

2 tablespoon minced garlic

1/4 teaspoon-1/2 teaspoon red pepper flakes

3 tablespoons coarsely chopped fresh basil leaves

6 oz goat cheese, plus a bit more for sprinkling


Bring a large pot of water to a boil and add salt.

Cut zucchini with the fine french fry cutter on a mandoline or (if you don’t have a mandoline like me) peel into long, thin strips with a vegetable peeler. Season with salt and pepper. Add spaghetti to boiling water.

While you wait for the spaghetti to cook, heat 1/4 cup EVOO in a small skillet over medium high heat until hot. Add garlic and saute briefly until light brown. Add the red pepper flakes. Quickly mix in the basil and remove from the heat. When the spaghetti is al dente, drain through a colander.

Pour pasta into a warm serving bowl. Add the zucchini, garlic/basil mixture, and the goat cheese. Toss well. Serve with a few crumbles of goat cheese on top.


4 Responses to “Zucchini Spaghetti with Goat Cheese”

  1. […] of zucchini in our lives recently. There has been, of course, one of my all-time favorite dishes, Zucchini Spaghetti with Goat Cheese, as well as Zucchini Bread. This one is from Gourmet magazine. It’s not very sweet (without […]

  2. […] 3. ZUCCHINI SPAGHETTI WITH GOAT CHEESE  This could pass for a dish at a fancy restaurant. It’s also the dish that made me like zucchini. It’s rich yet light, creamy and slightly spicy. Definitely one of my favorite meals of all time. […]

  3. Nelie Says:

    Zucchini is on sale like crazy so I’m going out to buy some and make this tonight!!

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