Linguine with Tomatoes, Baby Zucchini and Herbs
This great summer dinner is perfect for a night when you have delicious ripe fresh tomatoes on hand. The no-cook sauce means it is quick, too. This recipe is from the August 2009 issue of Food and Wine: Linguine with Tomatoes, Baby Zucchini and Herbs.
I used a mixture of red, yellow, orange and green heirloom tomatoes. Here they are mixed with herbs, olive oil and garlic.
I quartered the zucchini lengthwise and then sliced it about 1/8″ thick — I like having smaller pieces to mix in with the pasta.
For the pasta, I used Buitoni whole wheat fresh linguine. I tossed everything together in a large bowl (above) and then served it in smaller flat bowls, topped with freshly grated Parmigiano Reggiano. A very light and refreshing meal!
OMG it looks super yummy. Wine will do better with it. Nice blog. Keep it up the good work.
Thanks for visiting!