Zucchini Linguini

Laura Davis


This quick pasta dish is a favorite of ours in the summertime, when zucchinis from the backyard garden are in overabundance.

pinch tips: How to Mince Garlic




15 Min


20 Min


1 lb
linguine, uncooked
1/4 c
olive oil
3 clove
garlic, minced
1 large
red onion
4 medium
zucchini, thinly sliced
1 large
tomato, diced
1 c
black olives, halved
1 tsp
dried oregano
1/2 tsp
crushed red pepper flakes
1/2 c
dry white wine (chardonnay)
1/2 c
bread crumbs
1/2 tsp
garlic powder
1/2 Tbsp
olive oil

Directions Step-By-Step

Heat oven to 425. Toss the breadcrumbs with 1 tsp olive oil and garlic powder. Place on a cookie sheet, and toast in oven until golden brown; about 3 minutes. Remove and set aside.
Fill a 10-quart stockpot with 7 quarts water and bring to a boil over high heat. Add 2 tablespoons coarse salt. Add pasta, stir until water returns to a boil, and cook pasta, according to package directions, until al dente.
Meanwhile, heat a large skillet over medium-low heat. Add oil and garlic and cook, stirring frequently, until garlic is lightly browned, 3 to 5 minutes. Add onion and zucchini and cook, stirring frequently, until soft, about 5 minutes. Add tomatoes, olives, oregano, and red pepper flakes; season with salt to taste. Add white wine and simmer for a about 5 minutes.
Drain pasta, reserving 1/2 cup cooking water. Add pasta to skillet and toss to combine. If pasta seems dry, add reserved cooking water 1 tablespoon at a time, tossing between each addition. Transfer pasta to a large platter, drizzle with olive oil, and sprinkle with bread crumbs; serve immediately.

About this Recipe