Recipe Files: Zucchini Linguine

zucchini linguini
zucchini linguine
A wonderful summer dish and a great way to use up some extra zucchini if you have an overabundance in the garden!  It’s light, fresh, and delish.  This recipe makes about 6 servings.  I like it with a side salad and a crisp, fresh white wine.  It takes about 30 minutes to make.
To begin, you will need:
  • about 5 large zucchinis
  • 6 T. of unsalted butter
  • 4 scallions or green onions, chopped
  • salt and pepper to taste
  • 16 oz. of linguine
  • 2 T. fresh tarragon, chopped
  • 1 T. fresh thyme, chopped
  • about 2 t. lemon zest, grated
  • 2 c. freshly grated cheese (The original recipe calls for a young pecorino, but I usually just throw in whatever I have on hand… last time it was a 50/50 split of Parmesan and Gruyere.)

Start by slicing your zucchini on a mandoline.  Keep the skins on and slice until you reach the seeded centers.  You will probably end up with between 10 and 12 c. of sliced zucchini.  In a large skillet, melt the butter over medium heat.  Add in the zucchini and scallions, sauteeing with salt and pepper.  Continue cooking for about 10 minutes, until the zucchini is softened. 

In a separate pot, prepare pasta according to package directions.  Once it is done, reserve about 1 c. of the liquid when draining the pasta.  Toss the pasta into the large skillet with the zucchini.  Add in the tarragon, thyme, lemon zest, and cheese.  Stir together and then add the reserved liquid.  Cook over medium-high heat for 3-5 minutes, until the sauce thickens slightly.  Once the sauce has thickened, you are all ready to toss the pasta onto plates and enjoy!  


One comment on “Recipe Files: Zucchini Linguine

  1. FABOULOSO! My husband made this delightful meal with much ease. thanks for a great date nite!!

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