SERVES 1
2 medium zucchini or 3 cups spiralized zucchini
1 cup heavy cream
2 garlic cloves, peeled and smashed
½ teaspoon ground turmeric
¼ teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh rosemary
Kosher salt
½ cup crumbled fresh goat cheese
¼ cup freshly grated parmesan cheese
1 Use a vegetable spiralizer or julienne peeler to cut the zucchini into long noodles. If you don’t have either of those kitchen tools, cut the zucchini lengthwise into ⅛-inch-thick slices and then cut the slices lengthwise into thin, long strands.
2 Set a medium saucepan over medium heat. Add the cream and garlic and bring to a simmer. Add the turmeric, pepper, and rosemary and whisk to combine. Season with a pinch of salt and continue cooking, uncovered, until the cream is reduced by two-thirds and thickened, about 15 minutes. Add the goat cheese and whisk until the cheese is melted and the sauce is creamy and smooth, about 1 minute. Remove from the heat.
3 Add 2 tablespoons salt to a medium pot of water and bring to a boil over high heat. Add the zucchini noodles and cook for 1 minute. Drain the zucchini noodles and add them to the cheese sauce. Stir in the parmesan and serve.
