Start by washing your zucchini and drying it.

Slice the zucchini in half lengthwise. (I prefer to cut the zucchini midway into two shorter pieces. I find it easier to work with that way.)

Then slice the zucchini into thin half moons.

Crumble the goat cheese and set aside.

Follow the instructions on the pasta package to cook the pasta. Read here about how to know when pasta is done.

Tip: Test pasta 2 minutes before suggested cook time.

Drain pasta when it is done but note to save behind a cup of pasta water, scooping it out into a measuring cup with a heat-safe ladle.

While the pasta is boiling, heat 1 T. of olive oil in the skillet at medium-high heat.

After the pan is heated, add zucchini and salt and pepper. Cook for 7 minutes and stir occasionally.

Use this time to zest the lemon.

Add the garlic and ½ T to the pan and cook for 1 minute.

Add all of the goat cheese except 2 T. and the 1 cup of pasta water to the pasta and stir in. Add salt and pepper to taste.

Divide pasta between 4 bowls. Top pasta with zucchini, lemon zest, and the remaining 2 T. of goat cheese.

This pasta dish was so delicious that I had the leftovers for dinner. Consider serving this dish with a piece of garlic toast.