Can be prepared in 45 minutes or less.

　　

Ingredients

Makes 2 servings

　　6 ounces penne or other tubular pasta

　　3 medium zucchini

　　1 large garlic clove

　　2 teaspoons mixed fresh herbs such as rosemary, thyme, oregano, and marjoram leaves

　　2 ounces (1/4 cup) soft mild goat cheese

　　1 tablespoon olive oil

　　

Step 1

Fill a 4-quart kettle three-fourths full with salted water and bring water to a boil for pasta.

　　

Step 2

Halve zucchini lengthwise and cut crosswise into 1/4-inch-thick slices. Thinly slice garlic lengthwise and finely chop herbs. Crumble goat cheese.

　　

Step 3

In a heavy skillet heat oil over moderately high heat until hot but not smoking and sauté zucchini, stirring, until browned and just tender. Stir in garlic and herbs and sauté, stirring, 1 minute.

　　

Step 4

Cook pasta in boiling water until al dente and reserve 1 cup cooking water. Drain pasta in a colander and in a bowl toss with zucchini mixture, cheese, 1/4 cup reserved cooking water, and salt and pepper to taste, adding additional reserved cooking water if necessary.