Zucchini Ribbons With Pesto & Goat Cheese

• 1 Zucchini
• 1 clove minced garlic
• 1 tbs olive oil
• 1/4 lb linguine
• 1/4 to 1/3 cup pesto
• 2 tbs very soft butter
• 1 - 2 oz goat cheese

1. Slice the ends off the zucchini and discard. Using a mandoline or carefully with a sharp knife, slice the zucchini lengthwise into very thin slices. I did 1/8 and it was too thick. Little thinner would be good. Stack the slices and cut lengthwise into 1/4-inch-wide ribbons.
2. Combine Pesto and butter well.
3. Heat oil in large nonstick skillet over medium heat. Add the garlic and cook for 30 seconds. Add the zucchini ribbons, cover, stirring occasionally, and cook until the zucchini is just tender, about 3-8 minutes. Transfer to a bowl.
4. Cook linguine and drain.
5. While it is draining combine goat cheese and pesto in the warm pot until smooth. Add the linguine and zucchini and toss. Serve immediately.

zucchini, garlic, olive oil, linguine, pesto, butter, goat cheese

Taken from www.epicurious.com/recipes/member/views/zucchini-ribbons-with-pesto-goat-cheese-52460571 (may not work)