Zucchini Linguine

roasted vegetable linguine

pasta party

My summer romance with zucchini is heating up again. I think corn is starting to get jealous.

This time I’ve roasted some zucchini slices along with fresh asparagus and combined them with stewed tomatoes to make a very rustic sauce. (It would have been more rustic if I used fresh tomatoes too. Oh well. Next time.) I then tossed the sauce with linguine for a truly summer-y supper. It’ll fill you up but not in that heavy-brick-in-the-stomach type of way that’s not very fun to have on a warm evening.

Roasted Vegetable Linguine
2 small zucchini, cut in half lengthwise and sliced ½ inch thick
1 bunch of asparagus, trimmed & cut into 2 inch pieces
1 small onion, diced
1 large clove of garlic, minced
1/4 teaspoon of cracked red pepper flakes
1 14.5 oz can of stewed tomatoes
1 teaspoon of tomato paste
½ cup of grated pecorino romano cheese plus more for garnish
½ lb of linguine
Handful of fresh basil, chopped
Olive oil
Sea salt
Pepper

Heat your oven to 425º.

Bring a large pot of salted water to a boil.

Toss the zucchini and asparagus with a tablespoon of olive oil on a rimmed baking sheet. Season with sea salt and pepper. Roast until tender, about 20 minutes.

Heat another tablespoon of oil in a large skillet over medium heat. Add the onions and cook until soft, about 6 minutes. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Increase to medium-heat, add the stewed tomatoes and tomato paste and simmer, stirring occasionally, about 15 minutes. Remove from the heat and stir in the cheese.

Cook the linguine until al dente. Reserve ½ cup of cooking liquid and drain. Add the linguine to the skillet with the sauce. Add the roasted vegetables and a little of the reserved cooking liquid (more or less depending on how thick you want the sauce) and toss to combine. Garnish with additional cheese and basil, and then eat.

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9 Comments on “Zucchini Linguine”

  1. This looks like a great summer meal, will have to try it real soon. I too love zucchini and asparagus.

  2. This looks fun to eat and is definitely fun to say!

  3. Linguine is my favorite pasta. This looks so fresh and fantastic. I call this comfort food in the summer.

  4. Caroline says:

    Ohhh this pasta sounds heavenly right now! I don’t have all of the ingredients on hand, but think I could get it pretty close. Yum!

  5. Conor Bofin says:

    What a fabulous looking dish Tommy.

  6. Our zucchini (COURGETTES!) are barely out of the ground yet with certainly no sight of fruits yet. I can’t wait until they start pumping out produce. They are the best, especially in a summery meal like this.


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