Pasta Day: Zucchini Linguine With Fresh Herbs

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* Exported from MasterCook *

 

Zucchini Linguine With Fresh Herbs

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 28

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup extra-virgin olive oil

3 small zucchini -- up to 4

halved lengthwise and thinly sliced

1 small scallion bunch -- minced

1 garlic clove -- pressed

1 pound linguine

3 tablespoons minced fresh basil

3 tablespoons minced fresh parsley

3 tablespoons snipped fresh chives

salt and freshly ground black pepper

 

The bouquet of fresh herbs in this summertime pasta sauté enhances the

just-picked flavor of the tender young zucchini. If you don't have the

space for an herb garden, consider growing a few pots of fresh herbs on a

kitchen windowsill. You will reap the double benefit of fragrant

houseplants and enticing culinary ingredients at your fingertips.

 

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the

zucchini, scallions, and garlic, and cook until slightly soft, about 3 to 5

minutes. Keep warm over low heat. Cook the linguine in a large pot of

salted boiling water, stirring occasionally, until it is aI dente, about 8

minutes. When the pasta is cooked, drain it and place in a large serving

bowl. Add the zucchini mixture, the remaining olive oil, the basil,

parsley, chives, and salt and pepper to taste. Toss to combine and serve

immediately Serves 4

 

Other pasta choices: fettuccine, spaghetti

 

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