Food & Cooking Recipes Ingredients Pasta and Grains Linguine with Zucchini and Tomato Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: System Administrator Prep Time: 35 mins Total Time: 35 mins Servings: 4 This simple pasta dish is a satisfying supper. Ingredients Coarse salt and ground pepper ¾ pound whole-wheat linguine 2 tablespoons olive oil 1 small red onion, halved and cut into ½-inch-thick slices 2 garlic cloves, minced 4 zucchini (8 ounces each), halved crosswise, cut lengthwise into ¼-inch-thick slices, and cut into ¼-inch sticks 2 plum tomatoes, quartered lengthwise and cut into ¼-inch-wide strips (see below) ¾ cup shredded Parmesan cheese Directions In a large pot of boiling salted water, cook pasta until al dente according to package instructions. 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. 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. Rate it Print