Creamy Pasta With Roasted Zucchini, Almond and Basil

• 3 cups zucchini cut into 1/2-inch cubes, 2 medium ones
• 1 1/2 tablespoons olive oil
• 3/4 teaspoon kosher salt
• 1 x black pepper freshly ground, to taste
• 2 tablespoons almonds slivered
• 13 cup cream
• 1 strip basil with leaves and stem
• 3 tablespoons goat (chevre) cheese
• 1/2 teaspoon lemon zest finely grated
• 6 ounces spaghetti whole wheat, or linguine

1. Preheat oven to 500 degrees.
2. Add the zucchini and oil with 1/2 teaspoon salt and pepper in a medium bowl, toss to coat.
3. Place zucchini on a baking sheet in a single layer.
4. Roast, tossing occasionally, until golden and tender, about 25 minutes.
5. Meanwhile, toast the almonds in a skillet over medium heat until golden, 3 to 4 minutes, alternatively you can use toaster oven under 350F (180C) degree for about 20 minutes.
6. Transfer to a small bowl.
7. Simmer the cream and basil sprig in a small saucepan over medium heat until reduced to 1/4 cup, 6 to 8 minutes.
8. Stir in the goat cheese and keep whisking until the sauce is smooth.
9. Remove from heat, stir in lemon zest and 1/4 teaspoon salt.
10. Cover and keep warm.
11. Bring a large pot of salted water to a boil.
12. Cook the pasta according to the package directions.
13. Drain well.
14. Toss the pasta with the cream sauce.
15. Serve topped with the roasted zucchini and almonds.

zucchini, olive oil, kosher salt, black pepper, almonds slivered, cream, basil, goat, lemon zest, whole wheat

Taken from recipeland.com/recipe/v/creamy-pasta-roasted-zucchini-a-51136 (may not work)