Fusilli with zucchini, goat cheese + hazelnuts

Now here's a pasta dish with a nutty twist!

454g

Fusilli pasta

2 tbsp

olive oil

1 pound

sliced into thin half-moons zucchini

salt and pepper

1 clove

chopped garlic

½ cup

crumbled, fresh goat cheese

1 tsp

grated lemon zest

3 tbsp

roasted hazelnuts

Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, drain the pasta, and return it to the pot.
Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add the zucchini and season with salt and pepper. Cook, stirring, until the zucchini is tender and any liquid has evaporated, about 5 minutes.
Stir in the garlic and cook 1 minute more.
Add all but 2 tablespoons of the cheese to the pasta. Add the reserved cooking water, salt and pepper. Stir until creamy.
Add the zucchini, lemon zest, and remaining 2 tablespoons cheese. Lightly mix and serve topped with roasted hazelnuts!