Zucchini Linguine Recipes

LINGUINE WITH ZUCCHINI

Steps:

• Set three quarts of salted water over high heat in a large covered pot.
• While the water is heating, place a large skillet over medium heat and add four tablespoons of the olive oil. Add the onion and saute for a few minutes, until tender but not brown. Stir in the garlic, cook briefly, then add the tomato. Cook, stirring, over high heat until some of the liquid in the tomato evaporates.
• Add the zucchini and stir-fry for a few minutes until the zucchini wilts. Stir in the sun-dried tomatoes. Season to taste with salt and black and red pepper. Set aside.
• When the water boils, add the linguine and cook uncovered until it is al dente, about seven minutes. Drain thoroughly. Lightly season the linguine with salt if desired, toss with the remaining tablespoon of olive oil and divide among three or more individual plates.
• While the linguine is draining, reheat the zucchini mixture. As soon as the linguine is portioned out, divide the zucchini mixture evenly, mounding it on top of each serving of pasta. Dust with Parmesan cheese and serve.

ZUCCHINI LINGUINE ALFREDO

Steps:

• Shred zucchini with the shredding blade of a food processor and toss with 1/2 teaspoon salt in a colander. Let the zucchini drain for 2 to 3 hours if possible. Transfer zucchini to several layers of paper towels and squeeze out as much liquid as possible.
• Heat olive oil in a large skillet over medium-high heat; cook and stir garlic with 1/2 teaspoon salt and black pepper until garlic is fragrant, about 1 minute. Stir in portobello mushrooms and cook until mushrooms have released their liquid, the juice has evaporated, and the mushrooms are browned, about 15 minutes. Stir shredded zucchini into the mushrooms and cook, stirring often, until the zucchini are tender but not mushy, about 5 minutes.
• Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Transfer linguine into a large serving bowl.
• Toss pasta with zucchini-mushroom mixture, Parmesan cheese, and mushroom Alfredo sauce, tossing until thoroughly combined.

ZUCCHINI LINGUINE

Steps:

• 1. Cook linguine in salted, boiling water.
• 2. While pasta is cooking, healt butter and oil in large skillet. Saute onion and red pepper until tender. Add zucchini and saute until tender. Add remaining ingredients and mix to combine thoroughly.
• 3. Drain pasta, reserving 1/2 cup cooking water. Add to zucchini and toss to combine. Add reserved cooking water as needed to moisten.

ZUCCHINI PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and reserve.
• Fill a medium sauce pan with lightly salted water. Add zucchini and bring to a boil; boil for 10 minutes or until tender.
• In a large skillet, saute garlic in oil and hot pepper flakes. Add drained zucchini and parsley, then mix all together and simmer for 5 to 10 minutes. Toss with pasta; then add cheese and salt and pepper to taste, and serve.

ZUCCHINI AND LEMON LINGUINE

Steps:

• Cook the linguine following the packet instructions, then drain quickly so some cooking water is still clinging to the strands.
• Tip back into the cooking pan with the grated zucchini, olive oil, garlic, lemon zest, chili flakes and most of the basil.
• Season generously and toss everything together using tongs.
• Scatter with the remaining basil leaves and serve.