Linguine with Zucchini and Tomato

This simple pasta dish is a satisfying supper.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: System Administrator

Source: Everyday Food, May 2006


  • Coarse salt and ground pepper
  • 3/4 pound whole-wheat linguine
  • 2 tablespoons olive oil
  • 1 small red onion, halved and cut into 1/2-inch-thick slices
  • 2 garlic cloves, minced
  • 4 zucchini (8 ounces each), halved crosswise, cut lengthwise into 1/4-inch-thick slices, and cut into 1/4-inch sticks
  • 2 plum tomatoes, quartered lengthwise and cut into 1/4-inch-wide strips (see below)
  • 3/4 cup shredded Parmesan cheese


  1. In a large pot of boiling salted water, cook pasta until al dente according to package instructions.

  2. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium. Add onion and garlic; cook, stirring frequently until translucent, 3 to 5 minutes. Add zucchini and 1/2 cup water; season with salt and 1/2 teaspoon pepper. Cover, and cook, stirring occasionally until zucchini is tender, about 10 minutes.

  3. Drain pasta, reserving 1 cup pasta water; return to pot. Add zucchini mixture, remaining tablespoon oil, tomatoes, 1/2 cup Parmesan, and reserved pasta water. Season with salt and pepper; toss to combine. Serve immediately, sprinkled with remaining Parmesan.

Cook's Notes

CUTTING TOMATOES Quarter each tomato lengthwise, then use a paring knife to take out the pulp and seeds. Cut lengthwise into 1/4-inch-wide strips.


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