Linguine with Tomatoes, Baby Zucchini and Herbs

Linguine with Tomatoes, Baby Zucchini and Herbs
Photo by John Kernick

Ingredients

  • 2 teaspoon(s) kosher salt
  • 2 clove(s) garlic
  • 0.25 cup(s) freshly grated Parmigiano-Reggiano cheese
  • 3 baby zucchini
  • 12 ounce(s) linguine
  • 0.3333 cup(s) extra-virgin olive oil
  • 1 tablespoon(s) chopped basil
  • + 3 more ingredients
    • 1 tablespoon(s) chopped parsley
    • 1 pound(s) tomatoes
    • 1 small red chile

In a large bowl, toss the tomatoes with the basil, parsley, garlic, salt, chile and olive oil. In a large pot of boiling salted water, cook the linguine until al dente; drain well. Add the linguine to the bowl along with the sliced zucchini and toss. Add the 1/4 cup of grated cheese, toss again a...

View full recipe at Food & Wine

Comments

Variations on Linguine with Tomatoes, Baby Zucchini and Herbs

  • Linguine with Tomatoes, Baby Zucchini and Herbs
    • 3 baby zucchini, thinly sliced
    • 1 tablespoon chopped basil
    • 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
    • +6 other ingredients


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