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plate with yellow pasta with cream and zucchini

Goat Cheese Spaghetti with Zucchini

Goat cheese spaghetti with zucchini, a quick yet elegant pasta dish with a creamy lemon goat cheese sauce.
Course Pasta and Rice
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 667kcal
Author Adina


  • 2 medium zucchini Note
  • 1 cup heavy cream
  • 2 garlic cloves
  • 14 oz spaghetti
  • 1 large lemon
  • 1/2 cup vegetable broth
  • 2 cups grated goat Gouda cheese
  • 3-4 sprigs thyme
  • fine sea salt and pepper


  • Cut the zucchini into long strips using a vegetable peeler. If you have a spiralizer, you could use that as well.
  • Marinate: In a large bowl, mix the heavy cream and the grated garlic cloves. Add salt and pepper to taste. Place the zucchini stripes in the cream and leave to marinate for about 20 – 30 minutes or until you prepare the rest of the dish.
  • Cook pasta: Bring a large pot of water to a boil and cook the spaghetti according to the packet's instructions.
  • Grate cheese: In the meantime, grate the goat Gouda and chop the thyme leaves very finely.
  • Combine: Drain the spaghetti and place them back in the pot. Add the zucchini and the cream, about ¾ of the lemon juice, and the vegetable broth. Stir well but very gently, taking care not to break the zucchini stripes too much (I find that using two forks works best in this case).
  • Add cheese: Heat everything together, then add the cheese and the thyme. Stir again to mix everything and to help the cheese melt. Adjust the taste with salt and pepper and more lemon juice if necessary. Serve immediately with a green salad.


I used one green and one yellow, but it doesn't matter, you can use only one color.


Serving: 1/4 of the dish | Calories: 667kcal | Carbohydrates: 82g | Protein: 31g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 416mg | Fiber: 5g | Sugar: 7g