Week 19: Goat milk cheese and zucchini pasta

Very easy but tasty dish this week. Start by boiling your pasta, drain but keep one cup of the cookin liquid. Meanwhile take one medium-sized zucchini and cut it into thin half circles. Fry the zucchini in some oil with some salt, pepper and terragon. Fry until the zucchini is cooked and soft. Take the cup of cooking liquid you kept and add 125-150 grams of goat milk cheese. I recommend using one that tastes a little bit stronger for a richer sauce. Stir in de cheese until it dissolves (this will smell quite weird) and then add the pasta again and keep stirring until the sauce is nice and creamy. Obviously you can add all the spices you want here but I liked it nice and clean so you can taste the cheese well. Serve with the zucchini and some extra goat milk cheese or parmigiano.