One-Pot Lemon Zucchini Pasta with Goat Cheese
& my era of letting things go
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I had a video go viral on both Instagram and TikTok at the end of last year, and it’s still going. I’m talking, like, 14 million views viral, and with that many eyeballs on a video, you’re going to get a LOT of feedback.
This video in question was a pretty straightforward cheesy potato recipe, but don’t worry, I’ve heard everything I’ve done wrong with this recipe. I called it the wrong name, the potatoes aren’t cheesy enough, there’s too much cheese and it’s going to give me a heart attack, the potatoes are overcooked, the potatoes are undercooked, someone’s grandma made this first in a different country, the recipe is too basic and boring… I could keep going!
As someone who is sensitive to feedback, I had to make a choice within myself to stop responding to comments, and most of the time, I try to not even look at the comments, which is easier said than done. I like to engage with my audience, and I am definitely receptive to constructive criticism, but with that many people chiming in, I had to just look away, which I think has been for the best. I do feel like I have a healthier relationship with online criticism, but it is most definitely a work in progress.
One thing I’m actively working on is not getting so bothered. I actually don’t really take things personally as much as I just get disturbed and frustrated that people find it appropriate to share every single thought that goes through their head. I have a bad habit of reading through other people’s comment sections and letting my blood boil over comments that I find ignorant or aggressive, which is a terrible, terrible habit.
But what’s the point of getting so worked up over it? I can’t fix strangers’ attitudes. I can only fix my own and model with my own behavior.
This applies to life outside the internet, as well. I’m entering my era of “just letting things roll off my back.” Especially the things that don’t matter. I’m not talking about racism or sexism or any sort of discrimination or mean-spiritedness that I can stand up for. I’m just talking about ignorant comments or annoying trolls or oblivious people. I can still work to make the changes I want to see and help people be more understanding or educated without getting so hot and bothered. Who’s with me?!
THINGS I’M LOVING!
I was featured in The New York Times! In the Style section omg! I feel cool!! Hahaha. I was interviewed for an article about Blundstones, and I’m quoted in the piece. You might be following me for food, but now you know I’m at the cutting edge of fashion ;).
My little secret is that you should never buy anything at full price at Madewell — everything eventually goes on sale, and you especially want to look for that extra percent off sale, which happens a lot! This Shirttail Cardigan Sweater is even more on sale than when I just bought it (!!), so now’s your chance to snag it! I love how this is a cozy sweater that’s a little more fun and fashionable.
I posted about these on my Instagram already, but I was gifted these flavored butters from Churn, and I am loving them! They’re basically grass-fed, compound butters, and I love that the ingredients are so simple and straightforward! I’ve been spreading them on bread and frying my eggs using them for extra flavor. My favorite so far is the bruschetta!
I’m back with another one-pot pasta. This one is definitely leaning more spring/summer, but I just couldn’t wait to put it out! For how easy and delicious a one-pot pasta is, I’m surprised they’re not more popular. I’m assuming it’s because it’s not the “traditional Italian way,” but it’s sooo convenient. I also feel like the texture turns out so creamy and amazing because the pasta starches melt into the rest of the ingredients. It feels like the pasta version of risotto.
This one is filled with zucchini, shallots, garlic, goat cheese, and Parm, and some lemon juice, lemon zest, and basil!
One-Pot Lemon Zucchini Pasta with Goat Cheese
Ingredients (serves 2)
1 1/2 tbsp butter
1 large shallot, minced
6 cloves garlic
1 1/2 medium zucchini, grated
2 1/2 cups vegetable broth
8 oz pasta of choice (I used Trofie)
2 oz goat cheese
1/4 cup grated Parmesan
1/4 cup thinly sliced basil
Salt & pepper
1. Heat butter in a large pot or Dutch oven over medium heat. Add the shallots, season with salt and pepper, and cook for 2-3 minutes until they’ve just begun to soften.
2. Reduce the heat to medium low and mix in the garlic. Cook for 1 minute, and then add in the zucchini. Zest the lemon into the pot, and then cut in half. Squeeze half of the lemon, and set the rest aside for later. Mix everything together.
3. Add your vegetable broth and pasta, and mix together. Bring to a boil, reduce to a simmer, and then cover and cook for around 10-15 minutes or until pasta is just tender but al dente, stirring occasionally. Every pasta is different, so start checking around 10 minutes. You may need longer than 15 minutes depending on your pasta type.
4. Remove from heat and mix in goat cheese, Parmesan, and basil. Taste, and season with more salt, and squeeze in the lemon juice from your remaining lemon half. Mix together until everything is smooth and creamy, and serve immediately.
Thanks for sharing the recipe, it looks delish and also thanks for sharing your thoughts on the comment section and such.
I really relate to this & like you said, it can be so much easier said than done to not allow these things to work you up. People can say some pretty wild things & it’s so easy to absorb. Appreciate you for being honest about how you’ve dealt with this
Circling back, made this pasta tonight & it was super yummy! Think next time I may throw some mushrooms in it! Thanks again!