Linguine with Zucchini and Tomato

Name: Linguine with Zucchini and Tomato
Prep time: 35 min
Total time: 35 min
Ingredients: Coarse salt and ground pepper; 0.75 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); 0.75 cup shredded Parmesan cheese

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By

Martha Stewart Test Kitchen

Updated on May 16, 2017

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.