Vegetable Linguine with Tomatoes & Zucchini

a Couple Cooks

Packed with delicate herbs, pungent garlic, crisp zucchini, and juicy tomatoes, this vegetarian linguine really shines.

Ingredients 10

1 1/2 pounds ripe tomatoes (preferably various types – we used one large red and one large yellow)
1 ½ tablespoons fresh basil (about a handful of leaves)
1 ½ tablespoons fresh parsley
2 small zucchini
2 cloves garlic
16 ounces linguine (or spaghetti or angel hair)
⅓ cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
1 ½ teaspoons kosher salt
2 tablespoons olive oil
Fresh ground black pepper

01
Bring a large pot of salted water to a boil; cook linguine until al dente.
02
While the water boils and the pasta cooks, core and finely chop the tomatoes . Cut the zucchini into thin slices. Chop the basil and parsley (1 tablespoon each). Mince the garlic . (If desired, you can sauté the garlic in a bit of olive oil beforehand to make it less potent.) If not already grated, grate the cheese.
03
In a large bowl, combine the tomatoes, basil, parsley, and garlic, along with 1 ½ teaspoons kosher salt and 2 tablespoons olive oil.
04
When the pasta is done, drain it and toss it with a bit of olive oil. Add it to the bowl of tomatoes along with the zucchini and toss well. Add the Parmesan cheese and toss again.
05
Serve topped with more grated cheese and freshly ground pepper.

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