Fresh Zucchini and Tomato Linguine

Ingredients

• 12 ounces linguine
• 1 tablespoon olive oil
• 1/2 cup finely diced shallot or onion
• 2 cloves garlic, finely minced or pressed through a garlic press
• Pinch of red pepper flakes (optional)
• 4 cups diced zucchini (about 18 ounces)
• 2 cups cherry tomatoes, halved (about 12-14 ounces)
• 1 cup chicken or vegetable broth
• Salt and pepper to taste
• 1 cup chopped fresh basil
• 1/2 to 1 cup freshly grated Parmesan cheese

Instructions

1. Bring a pot of lightly salted water to a boil and cook the linguine until al dente, according to package directions. Drain and either rinse quickly in cool water (pasta purists look aside) or toss with a drizzle of olive oil to prevent sticking.
2. WHILE THE PASTA COOKS, heat the oil in a nonstick 12-inch skillet over medium heat. Add the onion, garlic and red pepper flakes, if using, and cook, stirring often, until the onion turns translucent, 3-4 minutes.
3. Add the zucchini, tomatoes, broth and a pinch of salt and pepper. Bring the mixture to a simmer, and cook until the zucchini and tomatoes soften, 5-10 minutes (or longer, if desired); the mixture will thicken a bit as the liquid evaporates and it cooks down. Stir every once in a while to prevent sticking and moderate heat, if needed. Season to taste with additional salt and pepper, if needed!
4. Toss the drained pasta with the zucchini/tomato mixture. Add the basil and Parmesan cheese and toss again. Serve immediately.

Notes:

I know it's slightly annoying to buy a 16-ounce box of pasta and only use 12 ounces (like this recipe calls for). If you want to use the entire 16 ounces, consider 1 1/2-ing the sauce ingredients so the pasta isn't dry. 

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

https://www.melskitchencafe.com/fresh-zucchini-and-tomato-linguine/