Linguine With Pine Nuts & Zucchini

By shauna

Ingredients

• 51/2 Tbsp. Olive Oil (divided)
• 1 C. Fresh Breadcrumbs
• 3/4 C. Pine Nuts
• 2 Cloves Garlic, minced
• 4 Shallots, chopped
• 1 Med Zucchini, cut into 1/2" thick half-moons
• 1/3 C. White Wine
• Zest of Half a Lemon
• 1/2 of a 454g Pkg Of Linguine
• 1/2 C. Mint, chopped
• 1/2 C. Flat-Leaf Parsley, chopped
• Salt & Pepper to taste

Details

Servings 4

Preparation

Step 1

Add 11/2 Tbsp. olive oil to a lg. skillet over med-high heat. Add breadcrumbs & stir regulary till golden, 3-5 min. Remove to a bowl & set aside.
Add another 2 Tbsp. olive oil to same skillet, & cook pine nuts till they start to change color. Add garlic, shallots & zucchini & cook till vegetables are softened & pine nuts get darker, about 3 min. more.
Add white wine & lemon zest & simmer for 2-3 min. Remove pan from heat, cover & set aside.
Meanwhile, cook linguine in salted boiling water till al dente. Drain & add to skillet along with fresh herbs & 2 Tbsp. of olive oil. Toss well, season with salt & pepper. Top with toasted breadcrumbs & serve