Fine Cooking Magazine - November/December 2020

Servings: 2

This quick, flavorful dish lets you take advantage of the season’s bounty of zucchini. This recipe is excerpted from 5 Ingredients: Quick & Easy Food.

Ingredients

Sea salt
5 oz. dried linguine
2 mixed-color zucchini
1 Tbs. olive oil
1/2 a bunch of fresh mint (1/2 oz.)
1 oz. Parmesan cheese
1 lemon
Black pepper
1 tsp. extra-virgin olive oil

Calories (kcal) : 380
Fat Calories (kcal): 60
Fat (g): 6
Saturated Fat (g): 6
Polyunsaturated Fat (g): 1
Monounsaturated Fat (g): 1.5
Cholesterol (mg): 10
Sodium (mg): 500
Carbohydrates (g): 64
Fiber (g): 6
Sugar (g): 6
Protein (g): 17

Preparation

Cook the pasta in a pot of boiling salted water according to the package instructions, then drain, reserving a cupful of cooking water. Meanwhile, slice the zucchini lengthways, then again into long matchsticks with good knife skills or using the julienne cutter on a mandoline (use the guard!). Place a large non-stick frying pan on a medium-high heat with the olive oil, then add the zucchini. Cook for 4 minutes, tossing regularly, while you finely slice the mint leaves, then stir them into the pan.
Toss the drained pasta into the zucchini pan with a splash of reserved cooking water. Finely grate in most of the Parmesan and a little lemon zest, squeeze in all the juice, toss well, then taste and season to perfection with sea salt and black pepper. Dish up, finely grate over the remaining Parmesan, and drizzle with the extra-virgin olive oil before tucking in.

(4 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Ingredient Spotlight

IN THIS RECIPE
Linguine
IN THIS RECIPE
Zucchini
IN THIS RECIPE
Mint
FEATURED
Artichokes

Reviews

Rate or Review

Reviews (4 reviews)

ArleneMurphy | 06/25/2020
I made this tonight but with the addition of an assortment of mushrooms and green onions. Easy and a wonderful light meal for these hot days.
margit | 08/11/2019
Great, quick, light and delicious. I added a 1 clove minced garlic when to oil before adding the zucchini.
bessieheath | 07/28/2019
Made this for a quick lunch. I included some basil with the mint because it is at hand in the garden. The dish is simple, but really very tasty. It was cleaned up very quickly!
Nanamary13 | 07/09/2019
I would like to try this recipe, but I would need to make it for 8. Can you tell me how to increase the ingredients?

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Lemony Zucchini Linguine
Yield: 2 servings
Cuisine: Italian
Ingredients: Sea salt; 5 oz. dried linguine; 2 mixed-color zucchini; 1 Tbs. olive oil; 1/2 a bunch of fresh mint (1/2 oz.); 1 oz. Parmesan cheese; 1 lemon; Black pepper; 1 tsp. extra-virgin olive oil