Creamy Pasta with Roasted Zucchini, Almonds, and Basil


2 medium zucchini, cut into 1/2-inch cubes (about 3 cups)
1 1/2 tablespoons grapeseed oil
3/4 teaspoon kosher salt
Pepper, to taste
2 tablespoons raw slivered almonds
1/3 cup heavy cream (raw or lightly pasteurized)
1 sprig basil, with leaves and stem
3 tablespoons goat cheese
1/2 teaspoon finely grated lemon zest (lightly pasteurized)
6 ounces whole-wheat spaghetti or linguine


Heat oven to 500 degrees. Toss the zucchini and oil with 1/2 teaspoon salt and pepper to taste.  Arrange zucchini on a baking sheet in a single layer. Roast, tossing occasionally, until golden and tender, 20 to 30 minutes.
Meanwhile, toast the almonds in a skillet over medium heat until golden, 3 to 4 minutes. Transfer to a small bowl.
Simmer the cream and basil in a small saucepan over medium heat until reduced to 1/4 cup, about 7 minutes.   Whisk in the goat cheese until the sauce is smooth. Remove from heat; stir in lemon zest and 1/4 teaspoon salt. Cover and keep warm.
Meanwhile, bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain well. Toss the pasta with the cream sauce. Serve topped with the zucchini and almonds.