Wednesday, August 15, 2012

Summer Linguine

Oh sweet summer, how kind you have been to me.
Thank you for keeping me up late at night watching gorgeous skies of pinks and purples while I sip on sweet, fruity wine.
Thank you for the beautiful bounty you have given and the tomatoes that are growing eagerly on my balcony.
For the sand in places I can't name.
For my sun kissed skin.
For countless road trips around the province, boat rides and bug bites.
Thank you for continually reminding me why you are my favourite (shhh!.. don't tell the other seasons!)
And finally, thank you for making it so hot outside that I have banned my oven from being turned on until the fall.

This is a simple, elegant pasta dish that comes together in the time it takes to boil the pasta. Delicate and light in flavour with hints of garlic, olive oil and Parmesan. If you are looking to add protein to the dish, grilled chicken or shrimp would compliment this dish perfectly.
Make this when it's too hot to think, it's really that easy.

Summer Linguine - Adapted slightly from - Super Natural Everyday - Heidi Swanson

2 medium - large zucchini, coarsely grated
Handful of cherry or grape tomatoes, sliced in half
Fine-grain sea salt
8 ounces linguine
2 tablespoons extra-virgin olive oil
2 large clove garlic, thinly sliced (use 1 if you're not garlic crazy like me!)
1/2 teaspoon red pepper flakes
1 teaspoon unsalted butter
1/2 cup fresh grated Parmesan cheese, plus more for serving
Freshly ground black pepper

Put the zucchini in a colander, sprinkle with a few generous pinches of salt, and let sit over a bowl or in the sink for 10 minutes.
In the meantime, bring a large pot of water to a boil. Salt generously, add linguine and cook according to the package directions, or until al dente. Drain the pasta, reserving a little cooking water.

About 5 minutes before the pasta is done, heat the olive oil, garlic and red pepper flakes in a large skillet over medium heat for 1-2 minutes, until fragrant and the garlic just begins to brown.Squeeze the zucchini with your hands to remove the excess water and add to the skillet along with the tomatoes. Cook until tender, stirring frequently, about 2 minutes.

Add the pasta to the pan and add a little cooking water if the zucchini mixture seems a little on the dry side. Toss to distribute the zucchini and tomatoes throughout the pasta. Add the butter and cheese and toss again.
Season with salt and pepper as needed and divide among bowls. Top with more cheese if you like.


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