Linguine con Zucchine e Pomodorini (Linguine with Zucchini and Cherry Tomatoes)

Pasta with zucchini is a simple dish, quick and tasty that can be prepared in different ways. This recipe is made with linguine topped with zucchini and cherry tomatoes sautéed in olive oil and garlic. Linguine is a type of long pasta similar to spaghetti, but it is wider and flatter. It looks somewhat like fettuccine. In Italian the name linguine means “little tongues”, this might be related to its long shape. This healthy and colorful first course is also perfect for a light meal when you want to avoid weighing yourself down. In my opinion, pasta enhanced with fresh seasonal vegetables is best described as joy for your palate. You can add some fresh basil leaves before serving to enrich the flavor.

LINGUINE CON ZUCCHINE E POMODORINI (LINGUINE WITH ZUCCHINE AND CHERRY TOMATOES)

Preparation time: 20 minutes        Cooking time: 12 minutes             Servings: 4

INGREDIENTS

280 g (10 oz) linguine, artisanal pasta
6 medium zucchini
500 g (18 oz) cherry tomatoes
6 tablespoons olive oil (Extra Virgin)
3 cloves garlic, whole
Grated Parmesan cheese or seasoned ricotta
Fresh basil leaves (optional)
Sea salt and freshly ground pepper

DIRECTIONS

1. Bring to boil 3 liters of salted water.
2. Meanwhile, wash the vegetables under running water. Remove the ends from the zucchini and cut into cubes. Cut the cherry tomatoes in half
3. In a pan heat the oil and sauté garlic over medium-low heat, taking care to not letting it burn. Remove the garlic. Add the zucchini and tomatoes. Cook over medium-high heat for 5-8 minutes, stirring gently.  Vegetables should not be soft.
4. Cook the linguine for 12 minutes (check the cooking time on the package). Drain pasta reserving 2-3 tablespoons of cooking water to add to the vegetable.  Add the pasta to the vegetables in the pan and toss. Season with salt and pepper and some fresh basil leaves (if you like basil, I do love it!). Serve hot with grated Parmesan cheese or seasoned ricotta in flakes.

Note: My dear readers you might have noticed that in my recipes the amount of vegetables is always abundant; this is because I love vegetables. I’m not a vegetarian, but fruits and vegetables are mainstays of Italian cuisine and are always present in abundance on my table.  They are the basis of a healthy diet: the Mediterranean diet!  -Paola