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Zucchini Tomato Linguini

June 10, 2010

Here’s a new recipe I tried and I love it! It’s fresh, easy, and DELISH! I haven’t cooked much with fresh mint in the past, but absolutely love it in this pasta. This is a perfect summer meal. And hey, use the leftover mint for a mojito and enjoy on the patio! Found the recipe in Cooking Light magazine.

2 cups fresh cherry tomatoes, halved
2 Tablespoons fresh shallots, minced
1 teaspoon fresh thyme, minced
3 teaspoons fresh lemon juice, plus more for serving
3/4 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon sugar
5 teaspoons extra virgin olive oil, divided
1 (9-ounce) package refrigerated linguine pasta
1 1/2 teaspoons bottled minced garlic
3 cups (about 1 pound) zucchini, chopped
3/4 cup chicken broth
3 Tablespoons fresh mint , chopped
1/3 cup grated fresh parmesan cheese
3 Tablespoons sliced almonds, toasted


  • Combine first 7 ingredients in a medium bowl (tomatoes thru sugar). Add 2 teaspoons olive oil, tossing to coat. Set aside.
  • Cook pasta according to package directions. Drain well and set aside.
  • Heat a large nonstick skillet over medium high heat.
  • Add remaining olive oil to pan, swirling to coat.
  • Add garlic to pan and saute 30 seconds.
  • Add zucchini and saute 3 minutes or until crisp-tender.
  • Add broth and bring to a simmer.
  • Stir in pasta and mint and toss well.
  • Remove from heat and stir in tomato mixture.
  • Sprinkle with parmesan and almonds.
  • Squeeze on extra lemon juice before serving, if ya like.
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