Description
Savor the freshness of zucchini and ripe tomatoes in this quick, easy-to-make linguine. A healthy, flavorful meal perfect for any night!
Ingredients
Scale
- 12 oz (340g) linguine pasta
- 3 medium zucchini (about 1.5 lbs/680g), sliced into thin half-moons
- 1 pint (2 cups/300g) cherry or grape tomatoes, halved
- 4 tablespoons (60ml) extra virgin olive oil, divided
- 4–5 large garlic cloves, thinly sliced
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup (50g) freshly grated Parmesan cheese, plus more for serving
- 1/4 cup (15g) fresh basil leaves, torn or thinly sliced
- 2 tablespoons (30ml) fresh lemon juice
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of heavily salted water to a boil. Meanwhile, prep all vegetables.
- Cook linguine until just shy of al dente (1-2 minutes less than package directions). Reserve 1 cup pasta water before draining.
- While pasta cooks, heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add garlic and red pepper flakes, cooking for 30 seconds until fragrant.
- Add zucchini to the skillet in a single layer if possible. Cook undisturbed for 2-3 minutes until beginning to brown, then stir and cook 2 minutes more until tender-crisp.
- Reduce heat to medium and add halved tomatoes. Cook for 2 minutes until slightly softened but still holding shape. Season with salt and pepper.
- Add drained linguine to the skillet with remaining tablespoon of olive oil and 1/4 cup reserved pasta water. Toss and cook for 1 minute.
- Remove from heat and immediately add Parmesan, lemon juice, and most of the basil. Toss until cheese melts and sauce is silky, adding more pasta water if needed.
- Transfer to serving platter or bowls. Garnish with remaining basil, additional Parmesan, and a drizzle of olive oil if desired. Serve immediately.