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!

Reader's Comments

1. 

   OMG it looks super yummy. Wine will do better with it. Nice blog. Keep it up the good work.
2. su on 16 Jul 2009 9:31 pm
3. 

   Thanks for visiting!
4. Elizabeth on 17 Jul 2009 4:28 am