Name: Zucchini Linguine
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 Servings
Cuisine: American
Ingredients: 2 summer squash; 0.333 lb dried linguine noodles; 1 tbsp olive oil; 0.25 cup fresh mint; 1 lemon; 0.25 cup parmesan cheese

From the Cook

1/5

Zucchini Linguine

Food with Feeling Verified

Ingredients

Warning0 allergens identified

Zucchini Linguine

2 summer squashI used one yellow crookneck squash and one zucchini squash

⅓ lb dried linguine noodles

1 tbsp olive oil

¼ cup fresh mintthinly sliced

1 lemonzest and juice

¼ cup parmesan cheesefreshly grated - fresh tastes a lot better and melts into the dish better than already grated parmesan

Instructions

This recipe also lives on Food with Feeling. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Instructions

Cook the pasta according to package instructions. I like the lightly oil and generously salt my water. Once done, reserve 2/3 cup of the cooking water and drain the pasta.

Slice or spiralize your squash.

In a large skillet over medium heat, add in your olive oil and let get hot. Add in the squash and cook to your desired doneness. I like mine almost still raw but heated all of the way through which takes about 3-4 minutes. You can also cook the squash longer, about 8 minutes, until it's softer and cooked through a bit better.

Turn the heat to low and add in the mint slices, lemon zest, lemon juice, drained pasta, and 1/2 cup of the cooking water (the other 1/3 cup is just in case you think it needs a bit more). Toss until combined.

Divide the pasta among 2 plates and grate on the parmesan to each dish.

Salt and pepper to taste and then ENJOY!!

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Spiralize and Salt Zucchini 🥒
Spiralize zucchini 10 minutes before cooking and toss with salt to draw out excess moisture, preventing a watery sauce and ensuring al dente texture.
Toast Pasta Water for Emulsion 💧
Reserve 1 cup of starchy pasta water before draining; use it to create a silky emulsion that binds the olive oil, cheese, and fresh mint into a cohesive sauce.
Finish with Cold Ingredients ❄️
Add fresh mint, lemon zest, and a final drizzle of quality olive oil off the heat to preserve their bright, delicate flavors and prevent wilting.
Cook Zucchini Last 🕐
Add spiralized zucchini to the pan only in the final 2-3 minutes to maintain its tender-crisp texture and prevent it from becoming mushy or releasing excess water.
Grate Parmesan Freshly 🧀
Use a microplane to grate room-temperature Parmesan directly into the warm pasta, allowing it to melt evenly and coat the noodles better than pre-shredded cheese.