Eat Green! Fettuccine with zucchini, goat cheese & chili

Here’s a quick pasta dish that is comforting and healthy. It’s all about the zucchini to linguine ratio: equal amounts of spiralized zucchini taste great, look beautiful and lend fantastic texture.

3 cloves of garlic, chopped
a pat of butter
½ pound zucchini, spiralized or cut into thick ribbons with a veggie peeler
½ pound linguine, cooked in salted water until al dente
½ cup (or so) of goat cheese (you can also use cream or sour cream)
chili flakes, as desired
freshly grated parmesan, to serve


Sauté the garlic and butter in the skillet, and when fragrant add the zucchini. Cook until the zucchini is just tender. Add the linguine and stir in the goat cheese, adding some chili flakes as you do. Serve with parmesan sprinkled on top.

A nice, deep skillet really does the trick here. Vollrath’s NUCU line is amazing! You already know their skillets (we use them at Hipcooks in our kitchens and carry them in our retail store.) We’ll soon feature this cookware line in our studios — you’ll love the heavy-duty design and ergonomic handles.

NUCU Pasta recipe

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