Vegetable Linguine With Tomatoes Zucchini L A Couple Cooks

While I say things like, “That was the best ___ ever!” quite frequently, Alex isn’t usually quite as generous. However, we both used the phrase multiple times as we enjoyed this fresh vegetable linguine! Packed with delicate herbs, pungent garlic, crisp zucchini, and juicy tomatoes, this is a pasta dish that really shines. It’s perfect for tomato season when produce as abundant.

Tips for making vegetable linguine

What really makes this vegetable linguine recipe is the ripe tomatoes. We bought a couple from our local food stand and they were ripe and sweet. It’s vital that you use the best quality tomatoes to let this dish really shine. We used one large yellow and one large red tomato in this recipe, but fresh cherry tomatoes would also work. Another integral ingredient is the fresh garlic. If you’re not a garlic person, you could sauté the garlic first (as noted below), or omit it altogether (though it might lose a bit of the magic). If you choose to sauté the garlic, keep an eye on it while it cooks and turn the heat off and remove it from the pan just before it starts to brown. While tossing the pasta with the oil and vegetables, feel free to add in a tablespoon or two of the starchy pasta water if needed to make for a looser sauce. Once you sprinkle on the cheese, it’ll melt right into the pasta (this is a standard technique for Italian pasta recipes).

Serving suggestions for vegetable linguine

Because this vegetable linguine is made with lots of fresh veggies, it’s best enjoyed right away. Leftovers keep fairly well, but we’ve found that the tomatoes make the pasta a little gooey, and the zucchini loses its bite as well. Give this vegetable linguine recipe a try it you:

Want to easily impress a special someone Had a long day at work and need a quick and delicious meal to pair with a glass of wine (or frose!) Have an over productive tomato plant