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Linguine with Tomatoes, Baby Zucchini and Herbs

Wednesday, 15 Jul 2009
 

pastaplate

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.

tomatoes

I used a mixture of red, yellow, orange and green heirloom tomatoes.  Here they are mixed with herbs, olive oil and garlic.

zucchini

I quartered the zucchini lengthwise and then sliced it about 1/8″ thick — I like having smaller pieces to mix in with the pasta.

pastatossed

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. Thanks for visiting!

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