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Pasta with zucchini, goat cheese and pomegranate

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Ingredients for 2 servings:

  • 200g pasta
  • 1 zucchini
  • some olive oil for frying
  • ½ lemon(s)
  • salt and pepper
  • n. B. Thyme
  • e.g. chili
  • 120 g goat’s cheese
  • e.g. Parmesan, grated
  • 1 pomegranate

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

For the pasta, boil water. Meanwhile, cut the zucchini into bite-sized pieces. Squeeze the lemon. Grate the Parmesan cheese and deseed the pomegranate (remember to wear gloves, as the juice sticks to your fingernails). Cook the pasta al dente according to the package instructions. Fry the zucchini in olive oil in a non-stick pan. Season with lemon juice, thyme, salt, pepper, and chili. Drain the pasta and toss with the zucchini. Add the goat cheese in small pieces. Sprinkle with Parmesan cheese and pomegranate seeds.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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