Categories: dinner, pasta, vegetarian

Ingredients

• 1/2 tsp salt, plus more for pasta water
• 8 oz linguine
• 2 lb zucchini
• 2 1/2 Tbsp olive oil, divided
• 4 cloves garlic, minced
• 1 1/2 cups grated pecorino romano cheese
• 1 pint grape tomatoes

Directions

1. Bring lightly salted water to a boil. Cook linguine according to package directions, drain.

2. Meanwhile, use a vegetable peeler to form long, thin strips of zucchini (about the same size as the linguine). Toss with 1/2 tsp salt. Set aside.

3. Heat 2 Tbsp oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until lightly golden, about 1 minute. Add the zucchini and cook about 4 minutes, tossing constantly. Transfer to a large bowl.

4. Combine linguine, zucchini, cheese, tomatoes, and remaining olive oil. Serve warm or at room temp.

Email to a friend | Print this recipe | Back