Zucchini Linguini

★★★★★ 1 Review
tideandthyme avatar
By Laura Davis
from Chincoteague Island, VA

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

serves 4
prep time 15 Min
cook time 20 Min

Ingredients

  • 1 lb
    linguine, uncooked
  • 1/4 c
    olive oil
  • 3 clove
    garlic, minced
  • 1 lg
    red onion
  • 4 md
    zucchini, thinly sliced
  • 1 lg
    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
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How To Make

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
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