When I told my recipe taster (or boyfriend, same thing) that we were having Zucchini Linguini, he assumed I meant linguini noodles with some zucchini cut up and mixed with the pasta. He didn’t expect that I would make the zucchini INTO linguini as a substitute for the pasta. It totally hits the spot when you’re craving pasta and has way less calories and more nutrients than a typical linguini.
Makes 4 Servings
- 1 3.5oz package of mushrooms (shiitake works well but any kind will do), cut into thin slices
- 3 garlic cloves, diced
- 1/3 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/4 cup diced leeks
- 1 teaspoon freshly ground pepper
- 1 1/2 lb zucchini
- 3 tablespoons freshly chopped basil
- 1/3 cup toasted pecan pieces
- Freshly grated asiago cheese
1. Cut zucchini into thin strips similar to linguini. Use a mandolin if you have one! Whisk together olive oil, garlic, lemon juice, leeks and ground pepper and pour into skillet on medium heat. Add mushrooms and zucchini and cook until tender.
2. Remove from heat and stir in basil and pecan pieces. Serve sprinkled with asiago cheese.