Fresh Zucchini and Tomato Linguine {20-Minute Meal}
Ingredients
- 12 ounces (340 g) linguine
- 1 tablespoon olive oil
- ½ cup finely diced shallot or onion
- 2 cloves garlic, finely minced or pressed through a garlic press
- Pinch of red pepper flakes, optional
- 4 cups (about 510 g) diced zucchini
- 2 cups (about 340 to 397 g) cherry tomatoes, halved
- 1 cup chicken or vegetable broth
- Salt and pepper to taste
- 1 cup chopped fresh basil
- ½ to 1 cup freshly grated Parmesan cheese
Instructions
- Bring a pot of lightly salted water to a boil and cook the linguine until al dente, according to package directions. Drain and either rinse quickly in cool water (pasta purists look aside) or toss with a drizzle of olive oil to prevent sticking.
- WHILE THE PASTA COOKS (to maximize time), heat the oil in a nonstick 12-inch skillet over medium heat. Add the onion, garlic and red pepper flakes, if using, and cook, stirring often, until the onion turns translucent, 3-4 minutes.
- Add the zucchini, tomatoes, broth and a pinch of salt and pepper. Bring the mixture to a simmer, and cook until the zucchini and tomatoes soften, 5-10 minutes (or longer, if desired); the mixture will thicken a bit as the liquid evaporates and it cooks down. Stir every once in a while to prevent sticking and moderate heat, if needed. Season to taste with additional salt and pepper, if needed!
- Toss the drained pasta with the zucchini/tomato mixture. Add the basil and Parmesan cheese and toss again. Serve immediately.
Notes
Pasta: I know it's slightly annoying to buy a 16-ounce box of pasta and only use 12 ounces (like this recipe calls for). If you want to use the entire 16 ounces, consider 1 1/2-ing the sauce ingredients so the pasta isn't dry.