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mediterranean zucchini linguine recipe

Written on Tuesday, August 2, 2016 | 8:21:00 PM

Serves : 6 - 8 servings 

Ingredients : 
- 3 medium zucchini
- 8 oz (225 g) linguine (whole-wheat if desired)
- ¼ cup (60 ml) extra virgin olive oil
- 1 pint (300 g) cherry tomatoes, halved
- ¼ tsp crushed red pepper flakes
- Salt and freshly ground black pepper
- 4 garlic cloves, minced
- ¾ cup (100 g) kalamata olives, pitted and chopped
- 1 tbsp (15 ml) red wine vinegar
- ½ cup (25 g) fresh parsley leaves, chopped
- ½ cup (15 g) fresh basil, chopped
- 1 cup (115 g) feta cheese, crumbled

Preparation Method :
- Using a vegetable peeler, shave the zucchini into long, wide strips. Place into a colander and set aside.

- Bring a large pot of salted water to a boil. Add the linguine and cook until al dente. Drain, reserving ½ cup (188 ml) pasta water, and set aside.

- Heat the olive oil over medium heat in a large saucepan. Add the cherry tomatoes, zucchini strips, crushed red pepper flakes and a pinch each of salt and pepper, and cook until soft, about 5 minutes. Stir in the minced garlic cloves, kalamata olives and red wine vinegar, and cook another minute. Add the linguine to the saucepan and stir to combine. If the mixture is too thick, add in 1–2 tablespoons (15–30 ml) of reserved pasta water to thin. You may not need the pasta water—it will depend on how watery your zucchini is.

- Add the parsley, basil and feta cheese, and season to taste with salt and pepper. Mix well and serve immediately.

VEGAN VERSION: Omit the feta cheese.


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