Linguine with Zucchini, Tomatoes and Basil

One of my favorite new cookbooks is Heidi Swanson’s “Super Natural Every Day.”  She has so many simple and straightforward recipes, and I really appreciate her fresh approach to cooking.  Tonight I was inspired by her Summer Linguine recipe that calls for barely more than pasta, zucchini and garlic.  It looks like a satisfying meal at the end of a hot summer day.

However, I am not one to stick to a recipe.  I have so much more fun when I can make a dish all my own.  For this dish, I wanted to up the veggie count, cut out some of the oil and introduce some more seasonal ingredients.  My Linguine with Zucchini, Tomatoes and Basil was so delicious that Evie, a recently devout picky eater, declared, “Mom, I LOVE this.”  And my husband couldn’t compliment me enough.  Hooray!

As an added bonus, this meal was lovely to look at while I prepped.  Bright green zucchini, ruby red tomatoes, fragrant basil.  Summer in a bowl for sure.

Linguine with Zucchini, Tomatoes and Basil

5 small to medium zucchini, grated (I use a simple box grater) and set into a large bowl

10 ounces linguine

1 1/2 tablespoons olive oil

1 pint cherry tomatoes, halved

2-3 garlic cloves, chopped

a good shake of crushed red pepper flakes

1-2 tablespoons butter

a wedge of Parmesan cheese for grating

A fragrant handful of fresh basil leaves, freshly torn

Cook the pasta according to package directions.

Meanwhile, heat olive oil in a large skillet.  Drop in garlic and crushed red pepper flakes, heating for just a minute or two.  Toss in tomatoes. Take a handful of the freshly grated zucchini and squeeze over the sink to get rid of as much moisture as possible.  Drop into the skillet.  Repeat until only one handful of zucchini remains – set the extra bit aside.

Reserve one cup of pasta water, and drain pasta.  Stir pasta into the zucchini skillet.  Add butter and Parmesan, and stir well. Pour in a little pasta water if it looks dry.

Swirl generous servings of the pasta mixture into large bowls and top with a bit of the unused zucchini, some basil and a quick sprinkling of Parmesan.

This recipe serves two hungry adults and two hungry little ones.

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1 Comment for this entry

  1. Kathy says:

    I loved this recipe too. Since we don’t have kids I made ours spicy. I love your veggie-ful adaptation.

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