Zucchini with Linguini
Dinner for 4.
1/2 pound linguini
2 tablespoons olive oil
1 large clove garlic, chopped
4 scallions, thinly sliced
1/2 cup diced sweet red pepper
1 pound zucchini
2 medium tomatoes, chopped
1 tablespoon chopped fresh basil
1/4 cup chopped fresh parsley
Bring a large pot of water to boil for the linguini. Cook it while you prepare the sauce.
Heat the oil in a large skillet. Add garlic, scallions and red pepper. Cook for 2 to 3 minutes, until lightly colored.
Shred the zucchini using a box grater or food processor. Add the zucchini, tomatoes, basil, and parsley to the skillet. Cook for about 5 minutes, until the zucchini is soft and the sauce is hot.
When the linguini is cooked to taste, put it in a serving bowl. Spoon the zucchini sauce over the linguini and serve.
Add some grated parmesan cheese at the table.
© Steve Charney & David Goldbeck, The ABC’s of Fruits and Vegetables & Beyond (Ceres Press)