We are now in the wonderful midst of the lazy, hazy, wonderful days of summer, and that means the best local veggies of the year. Fresh local vegetable season is over before you know it, and so I throw them into everything I can think of these days. This week our local farmers market had a giant mountain of zucchini that was still warm from the sunny field, and that was all the excuse I needed to make this one….and it had the extra added advantage of also needing some basil, which I have about 100 acres of at the moment.
Now this DOES involve turning on your oven, which is usually against the rules in my house during the months of July and August unless Absolutely Necessary, but let me tell you that the delicious roasted crispy edges of the zucchini make it Absolutely Necessary. Once it is done, it gets tossed with a quick little cream sauce that includes lemon zest (yum!) and a few tablespoons of your favorite goat cheese. My favorite goat cheese comes from these guys:
And if you want to know the full story behind those adorable faces, please click here. Otherwise, please proceed with making this fabulous pasta dish, while the zucchini is in full swing.
Creamy Pasta with Roasted Zucchini, Almonds and Basil, from The New York Times