In my quest to convert the taster from whole grain to raw zucchini pasta 😉 I came across a recipe in the October Food & Wine that is far from raw and undeniabley scrumptious sounding. Could a blend of noodles, zucchini and green onion strands convince him that zucchini can hold a place in my pasta repertoire?
Zucchini Linguine with Herbs adapted from Food & Wine
1 Tbsp olive oil
3 zucchini, sliced into strips with mandoline
1 bunch green onions, thinly sliced
2 cloves garlic, minced
1 Tbsp herbs (I used thyme and rosemary leftover from risotto and dip)
Fresh whole grain linguine
Parmesan cheese for sprinkling
Heat olive oil in pan and saute zucchini, green onion and garlic until soft about 4-5 minutes. Season with salt and pepper. Meanwhile cook pasta as directed. Toss pasta with veggie mix and a ladle of cooking liquid, stir until the liquid has thickened and grate parmesan cheese over top.
A last minute decision was made to stop for some chicken – my body has been craving extra protein lately and I’m happy to oblige This meal was outstanding. The zucchini and green onions lighten up the pasta a bit and it is SO flavorful! This is a must try!