Pasta with Zucchini and Goat Cheese

I found the following recipe in June's Real Simple magazine. I love zucchini and goat cheese, and have plenty of both lying around. I also bought fresh linguine from RP Pasta at the farmer's market. It was a great weekday meal--relatively easy to prepare and great springtime flavor. Might add a little less cheese next time, since it was a little too rich for my taste. But other than that, this one's a keeper.

Pasta with Zucchini and Goat Cheese

12 oz. linguine
1 tbsp. olive oil
1 pound zucchini, sliced into thin half-moons
Kosher salt and pepper
1 clove garlic, chopped
5 oz. fresh goat cheese, crumbled
2 tsp. 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, ½ teaspoon salt, and ¼ 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, ¾ teaspoon salt, and ¼ teaspoon pepper. Stir until creamy.

Serve the pasta topped with zucchini, lemon zest, and the remaining cheese.