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Zucchini Pasta

Prep time: 10 minutes

Total time: 25 to 30 minutes

Serves: 8 to 10

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

  1. Bring lightly salted water to a boil. Cook the linguine according to package directions. Drain.

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

  3. Heat 2 Tbsp of the oil in a large nonstick skillet over medium heat. Add the 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 the linguine, zucchini, cheese, tomatoes, and the remaining 1/2 Tbsp olive oil. Serve warm or at room temperature.

Picky-eater pleaser: Set aside some of the pasta-and-zucchini mixture without the pecorino or tomatoes. Sprinkle with grated parmesan, a more familiar flavor for most kids. You're still sneaking in a veggie!

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