So what do you do when you have basil left over even though you already made 3 batches of pesto, one of which went into your Pesto Potato Salad? You look for other basil recipes, of course! Because you just can’t have too much basil.

Now I know there are cilantro haters out there, but do basil haters exist?  That would be weird. That’s like saying you don’t like chocolate.

Basil is such a quintessentially summer herb. Whenever it’s in the kitchen, the aroma perfumes my whole apartment. I just want to bury my face in it and inhale.

I’m not sure if it’s because it smells so good or because I associate childhood memories with the smells. Don’t you love when you get a whiff of something and it immediately transports you back to another time (hopefully a good one)? Smell memories are the best kind.

Anyway, when I had that leftover basil, one recipe immediately came to mind. It’s one that my mom used to make when she did a little catering on the side. It’s an easy, fresh summer meal, and it’s SO good.

The base is a sauce that’s made from soft goat cheese that melts and coats all the pasta and veggies. It’s heavenly. Please make this for dinner this week.

The recipe is below. You’re welcome.


Farfalle with Zucchini, Tomato and Basil
Taken from Mom’s recipe box :)

Print this recipe!

Serves 4

Ingredients:
10 oz. Farfalle
2 small zucchini, quartered lengthwise and sliced thin crosswise
1/4 cup olive oil
5 oz. Robiola or other mild, soft goat chesse, cut in pieces
1 large tomato, peeled, seeded, diced
1.4 cup chopped fresh basil
2 cloves garlic

1.  Cook farfalle al dente. Drain, rserving 1/2 cup cookin water.

2. In skillet, saute zucchini in oil on med-high, stirring til golden on edges. Salt and pepper to taste. Add pasta, stir and cook 3 min.

3. Remove skillet from heat, stir in cheese and as much pasta water as necessary to form a sauce.

4. Stir in tomato and basil. Salt and pepper to taste.

5. Serve immediately.

*Note: If you will be saving some for leftovers, save some of the pasta water too, as it thickens in the fridge.

20 Comments

  1. Hee, Hee. I know a chocolate hater! I won’t spill. But you’re so right about basil. I can’t have enough. I love how fresh this is!

    • I hope it’s not you! I was trying to think of a different food-hating analogy…I was going to say candy. That would have been more generic :) Do you think candy-haters exist? I feel like there’s candy for everyone.

  2. You don’t have to tell me twice. I will make this for dinner. It looks amazing. And no, I’ve never met anyone who doesn’t like fresh basil. I’d feel sorry for them if I did.

  3. YUM! I’m practically drooling..it must be close to lunch time. Are you a mind reader? I was thinking last night – I would really enjoy something with zucchini…I really would. I’m so excited to try it out tonight!!

  4. I will give you a full report!

  5. great way to use basil! it’s actually an underrated herb b/c it’s only really the star in pesto! i love the flavor it brings to food :)

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  7. I don’t THINK that basil haters exist. But if they do…they’re just wrong! This looks like one fabulous pasta. I loooovveee that goat cheese sauce. I could swim in it.

    • It’s rare, but apparently true…see Caroline’s comment above! I love goat cheese too. I had never thought to melt it, but it’s amazing as a pasta sauce.

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  9. I am definitely a basil lover!! And a goat cheese, pasta, garlic and zucchini lover! This dish is absolutely perfect for me!!

  10. Love basil! And I love the use of goat cheese to make the sauce. This looks great, and the zucchini and goat cheese definitely make it out of the ordinary :)

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