Fresh Zucchini and Tomato Linguine {20-Minute Meal}

Name: Fresh Zucchini and Tomato Linguine {20-Minute Meal}
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 12 ounces linguine; 1 tablespoon olive oil; ½ cup finely diced shallot or onion; 2 cloves garlic; Pinch of red pepper flakes; 4 cups diced zucchini; 2 cups cherry tomatoes; 1 cup chicken or vegetable broth; salt and pepper to taste; 1 cup chopped fresh basil; ½ to 1 to 1 cup freshly grated Parmesan cheese

User Reviews

4.4

174 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6 servings
Course
Main Course
Cuisine
Italian, American

Fresh Zucchini and Tomato Linguine {20-Minute Meal}

Iris Warren

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Whether you're entertaining or relaxing, this recipe hits the spot.

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Ingredients

Servings

12 ounces 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 diced zucchini
2 cups cherry tomatoes halved
1 cup chicken or vegetable broth
salt and pepper to taste
1 cup chopped fresh basil
½ to 1 to 1 cup freshly grated Parmesan cheese

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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.

Nutrition Information

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Serving 1 Serving Calories 296kcal (15%) Carbohydrates 49g (16%) Protein 12g (24%) Fat 6g (9%) Saturated Fat 2g (10%) Cholesterol 6mg (2%) Sodium 293mg (12%) Fiber 3g (12%) Sugar 5g (10%)