Fresh Zucchini and Tomato Linguine {20-Minute Meal}
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Course
Main Course
Fresh Zucchini and Tomato Linguine {20-Minute Meal}
Description
The linguine is cooked al dente according to package instructions, then drained and either rinsed briefly to stop cooking or tossed with olive oil to prevent sticking. While the pasta cooks, onion, garlic, and optional red pepper flakes are softened in olive oil in a skillet. Diced zucchini and halved cherry tomatoes are added along with broth, salt, and pepper, and the mixture simmers until the vegetables are tender and the sauce thickens slightly from evaporation.
The cooked linguine is combined with the zucchini-tomato mixture, and fresh chopped basil is stirred in for herbaceous brightness. Lastly, freshly grated Parmesan cheese completes the dish with a savory, creamy note. This meal balances light vegetable flavors with the richness of cheese and simplicity of broth, making it a quick option suitable for a weeknight meal.
A note suggests that if using a full box of pasta (typically 16 ounces), increase the sauce ingredients proportionally to avoid dryness, as the recipe is written for 12 ounces.
Ingredients
- 12 ounces linguine
- 1 tablespoon olive oil
- ½ cup onion finely diced; or shallot
- 2 cloves garlic finely minced or pressed through a garlic press
- Pinch red pepper flakes optional
- 4 cups zucchini diced
- 2 cups cherry tomato halved
- 1 cup chicken broth or vegetable broth
- salt to taste
- black pepper to taste
- 1 cup basil chopped, fresh
- ½ to 1 to 1 cup Parmesan Cheese freshly grated
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
- Adjust sauce quantities if using a full 16-ounce box of linguine to prevent the dish from being dry by increasing ingredients by about 1.5 times.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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