1 1/2 cups penne

1 Tbsp olive oil

2 medium zucchini, thinly sliced

1/2 tsp salt

3 ounces goat cheese

2 tsp chopped mint

1/4 tsp pepper

Cook the penne, drain, and reserve 1/2 cup of the pasta cooking liquid.

In a large skillet, heat the oil.  Add the zucchini and salt; cook, stirring as needed, until very soft, about 10 minutes.  Stir in the penne and cooking liquid;  cook until the liquid is slightly reduced.  Reduce heat and stir in the goat cheese; simmer until just melted, 1-2 minutes.  Sprinkle with the mint and pepper.

Yields 4 servings for 5 points each.

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