Spaghetti with Zucchini and Goat Cheese

Cut zucchini into long strips using a potato peeler. If you have a spiralizer, you could use that—I am sure the dish will look even better that way.

In a large bowl, mix together heavy cream and grated garlic. Add salt and pepper to taste. Place the zucchini strips in the cream and marinate for about 20–30 minutes or until you are ready to prepare the rest of the dish.

Bring a large pot of water to a boil and cook spaghetti according to packet instructions.

In meantime, grate the goat Gouda and chop the thyme leaves very finely. (Now would be a good time to make a green salad, if you are having any with this dish.)

Drain spaghetti and return to the pot. Add zucchini and cream, lemon juice, and the vegetable broth. Stir well but very gently, taking care not to break the zucchini strips too much (I find that using two forks works best in this case). Heat everything together, then add the cheese and thyme. Stir again to mix everything together. Adjust the taste with salt and pepper and more lemon juice if necessary.

Serve immediately with a green salad.