Zucchini Goat Cheese Pasta

This recipe is a creamy and healthy twist on mac and cheese. The zucchini is grated and fully cooked to break down the fiber and make it easier to digest for someone with Crohn's disease. The goat cheese adds richness and creaminess without a lot of calories. Serve as a main course or as a side dish. Add meatballs or sliced chicken for an added protein boost.

Serving size: 1 cupMakes 8 servings

Ingredients for zucchini goat cheese pasta

  • 2 large zucchini, grated
  • 1 clove fresh garlic, crushed
  • 1 tbsp Italian Seasoning
  • 2 tbsp Olive Oil
  • 1 4oz log goat cheese, crumbled
  • 1 box rotini pasta
  • Salt and pepper to taste

Directions for zucchini goat cheese pasta

  1. Heat olive oil in medium size pan over medium heat.
  2. Add grated zucchini, crushed garlic, salt and pepper.
  3. Cook until most of the water has cooked off from the zucchini.
  4. Meanwhile, bring a pot of water to a rolling boil.
  5. Add pasta, reduce heat to medium high, and cook according to package directions.
  6. Drain pasta and add back to the empty pot.
  7. Add cooked zucchini mixture and crumbled goat cheese. Toss to combine.

Crohn's and ulcerative colitis recipes

When it comes to cooking with IBD, we're all working from a different set of ingredients. Food sensitivities and dietary restrictions vary greatly from person to person, and there is no one diet recommended for Crohn's or ulcerative colitis. Check out our full list of recipes for more ideas – all from people who cook, eat, and live with IBD!

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Nutrition facts

Per Serving

  • calories: 287
  • cholesterol: 8mg
  • dietary fiber: 2.9g
  • potassium: 323mg
  • protein: 10.6g
  • saturated fat: 2.7g
  • sodium: 61mg
  • total fat: 8.2g
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