Recipe: Linguini with zucchini and tomato, herbed spaghetti with butter, Paste salad with broccoli and peanuts

Updated: June 21, 2006 - 5:24 PM

LINGUINE WITH ZUCCHINI AND TOMATO

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LINGUINE WITH ZUCCHINI AND TOMATO

Serves 4.

• Coarse salt and ground pepper

•³/₄lb. whole-wheat linguine

• 2 tbsp. olive oil, divided

• 1 small red onion, halved and cut in 1/2-in.-thick slices

• 2 cloves garlic, minced

• 4 zucchini (8 oz. each), halved crosswise, cut lengthwise into 1/4-in.-thick slices and cut into 1/4-in. sticks

• 2 plum tomatoes, quartered lengthwise, seeded and cut into 1/4-in.-wide strips

•³/₄ c. shredded Parmesan cheese, divided

Directions

In a large pot of boiling salted water, cook pasta until al dente according to package instructions.

Meanwhile, in a large skillet, heat 1 tablespoon oil over medium. Add onion and garlic. Cook, stirring frequently until translucent, 3 to 5 minutes. Add zucchini and ¹/₂cup water. Season with salt and ¹/₂ teaspoon pepper. Cover and cook, stirring occasionally until zucchini is tender, about 10 minutes.

Drain pasta, reserving 1 cup pasta water; return to pot. Add zucchini mixture, remaining 1 tablespoon oil, tomatoes, ¹/₂cup Parmesan and reserved pasta water. Season with salt and pepper. Toss to combine. Serve immediately, sprinkled with remaining Parmesan.

Nutrition information per serving:

Calories 469 Fat 14 g Sodium 649 mg

Carbohydrates 70 g Saturated fat 5 g Calcium 327 mg

Protein 23 g Cholesterol 14 mg Dietary fiber 9 g

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