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 cup
Makes 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
- Heat olive oil in medium size pan over medium heat.
- Add grated zucchini, crushed garlic, salt and pepper.
- Cook until most of the water has cooked off from the zucchini.
- Meanwhile, bring a pot of water to a rolling boil.
- Add pasta, reduce heat to medium high, and cook according to package directions.
- Drain pasta and add back to the empty pot.
- Add cooked zucchini mixture and crumbled goat cheese. Toss to combine.
- calories: 287
- cholesterol: 8mg
- dietary fiber: 2.9g
- potassium: 323mg
- protein: 10.6g
- saturated fat: 2.7g
- sodium: 61mg
- total fat: 8.2g
Disclaimer: Everyone with inflammatory bowel disease is different. We recognize that some ingredients listed in this recipe may be a trigger food for some people. Please feel free to omit or substitute any ingredients that don’t work for you.
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