Zucchini, tomato & basil linguini

Photo by Barb D.
Adapted from jamiecooksitup.com

PREP TIME

15

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from jamiecooksitup.com

Ingredients

  • 1

    medium zucchini

  • 2

    cloves garlic

  • 1

    Tb butter

  • 1

    Tb olive oil

  • half (16 ounce) box linguine noodles

  • salt and pepper

  • 2-3

    C grape or cherry tomatoes (or 3 large garden fresh tomatoes)

  • 5

    Tb fresh basil, chopped

  • 1

    C Parmesan cheese, grated

  • Read more: http://jamiecooksitup.net/2014/09/zucchini-tomato-and-basil-linguine/#ixzz3CSon4qkz

Directions

. Grab one medium zucchini. Remove the ends and chop it into 1/2 inch pieces. 2. Mince 2 cloves of garlic. 3. Heat a large deep skillet up over medium high heat. Add 1 tablespoon butter and 1 tablespoon olive oil. When the butter has melted and the oil is hot add the zucchini and garlic. Don't add any salt and pepper yet, gang. It will make the zucchini a bit too juicy. We want it to get a nice little sear on the outside first. 4. Fill a medium-sized sauce pan with hot water and bring it to a boil. Add a bit of salt and cook half of a 1 pound box of pasta according to the package directions. 5. When the zucchini is tender (should only take about 7-8 minutes) sprinkle it with some salt and pepper add the cooked pasta. 6. Grab 2 cups of beautiful cherry or grape tomatoes and add them to the skillet. 7. Toss in about 1 cup grated Parmesan cheese. 8. Grab a bunch of gorgeous basil (I used about 15 leaves), chop it into small pieces and toss it into the skillet. Give everything a nice stir. Taste it and add more salt, pepper and cheese to your liking. Serve and enjoy!

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: