Linguine with Zucchini
1 pound linguine - I like the al dente w/flax seed whole wheat linguine from Jansen’s
1/4 cup extra-virgin olive oil, plus more for drizzling
3 cloves garlic, peeled
1 large onion, thinly sliced
4 medium zucchini, halved lengthwise, then sliced very thinly crosswise
whole or cherry tomatoes
fresh basil & parsley
1/2 teaspoon crushed red pepper flakes
Fill a stockpot with water and bring to a boil over high heat. Add coarse salt. Add pasta, stir until water returns to a boil, and cook pasta, according to package directions, until al dente.
Meanwhile, heat a large skillet over medium-low heat. Add oil and garlic and cook, stirring frequently, until garlic is lightly browned, 2 to 3 minutes. Add onion and zucchini and cook, stirring frequently, until soft, about 5 minutes. Add olives, tomatoes, basil, parsley, and red pepper flakes; season with salt to taste.
Drain pasta, reserving 1/2 cup cooking water. Add pasta to skillet with veggies and toss to combine. Transfer to a large platter, drizzle with olive oil, and sprinkle with parmesan; serve immediately.
(Thank you CSA member Laura Novak for this yummy recipe!)