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