Goat Cheese and Zucchini Linguini

• 12 ounces linguine
• 1 tablespoon olive oil
• 1 lb zucchini, sliced into thin half-moons
• sea salt
• fresh ground pepper
• 1 garlic clove, chopped or crushed
• 6 ounces fresh goat cheese, crumbled
• 2 teaspoons grated lemon zest

1. Cook the pasta according to the package directions.
2. Reserve 1 cup of the cooking water, drain the pasta, and return it to the pot.
3. Heat the oil in a medium skillet over medium-high heat.
4. Add the zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring, until the zucchini is tender and any liquid has evaporated, about 5 minutes.
5. Stir in the garlic and cook 1 minute more.
6. Add all but 2 tablespoons of the cheese to the pasta.
7. Add the reserved pasta water, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
8. Stir until creamy.
9. Serve the pasta topped with the zucchini, lemon zest, and the remaining cheese.

linguine, olive oil, zucchini, salt, fresh ground pepper, garlic, goat cheese, lemon zest

Taken from www.food.com/recipe/goat-cheese-and-zucchini-linguini-399960 (may not work)