Zucchini Linguini with Goat Cheese Sauce

3 large green zucchini and/or yellow summer squash, ends removed

2 whole carrots, peels discarded, and peeled into long strips, end to end

Extra virgin olive oil

Salt, pepper, garlic powder

8 oz goat cheese

2-3 oz grated Parmigiano Reggiano cheese, extra reserved for garnish

4 oz almond milk, original unsweetened

2-3 cloves minced garlic

Using a mandolin slicer or vegetable peeler, cut the zucchini lengthwise into long, wide strips, about 1/8” thick. Stack all the strips on top of one another and cut lengthwise into ¼” “linguine” noodles.

In a large pan over medium heat, warm 1 T. olive oil for a few minutes so that a strip of zucchini sizzles when placed in the pan. Add about 1/3 the zucchini strips to the pan, season with salt, pepper, and garlic powder, and sauté until all the strips are just beginning to turn translucent or “al dente” – about 2-3 minutes more or less, depending on the exact thickness of the slices.

Transfer to a large bowl and repeat with more oil and the next two batches of zucchini strips.

Cook the carrot strips lightly in olive oil, 1-2 minutes and add to the bowl of zucchini.

When the zucchini + carrots are done, immediately add the goat cheese, Parmigiano, almond milk, and garlic to the hot pan and melt together, stirring until heated through and smooth – about 2 minutes.

Turn off the heat and add the zucchini + carrots back to the pan and gently toss everything together to coat.

Serve immediately, garnishing each plate with shredded Parmigiano and a turn of freshly ground pepper.

I plan to serve this dish next with grilled chicken on top and perhaps some freshly baked focaccia bread! I will be sure to post the pictures when that happens!