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Squash & Zucchini Linguine with Goat Cheese


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  • 2 T fresh lemon juice
  • s&p
  • 1/4 c + 2 T olive oil
  • 1 T chopped flat-leaf parsley
  • 1 T snipped chives
  • 3 lbs yellow squash and zucchini
  • 4 oz shiitake mushrooms, caps only
  • 1 sm shallot
  • 1 garlic clove
  • pinch of crushed red pepper
  • 1/4 c pine nuts
  • 4 oz fresh goat cheese, crumbled


Cooking time 45mins


Step 1

In lg bowl whisk lemon juice, s&p. Add 1/4 c oil, add parsley and chives. Julienne slice outer layer of squash/zucc, reserve core for another use. Blanch squash/zucc in pan of boiling salted water, 30 seconds. Drain and transfer to bowl filled with ice to cool. Drain and pat dry, add to dressing and toss to coat. In med skillet, heat remaining 2 T oil. Add mushrooms and cook over high heat til lightly browned, about 5 min. Add shallot, garlic and red pepper and salt, cook til fragrant. Add to squash/zucc and toss. Wipe out skillet. Add pine nuts and toast over high heat, stirring til golden, about 3 min. Transfer to plate to cool. Scatter goat cheese over veggies, sprinkle with pine nuts and serve immediately.


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