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    Home » Recipes » Linguine and Zucchini

    Linguine and Zucchini

    Published: Mar 11, 2013 · Modified: Aug 14, 2021 by Linda Baker · This post may contain affiliate links

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    Linguine and Zucchini can be a simple, meatless dinner that is on the table in 30 minutes or less or the perfect side to serve with simple grilled meat.

    Linguine and Zucchini

    Linguine and Zucchini

    What's for dinner?

    It's a question I love, and hate. Some days it just feels like I've already cooked everything there is and am out of ideas. At least, temporarily. Then I go to the pantry or the garden, or in this case both, and come up with an easy tasty satisfying meal. 

    This recipe for Linguine and Zucchini can be a simple meatless meal or the perfect accompaniment to a simple grilled protein such as chicken or fish. Use a mandolin, spiralizer, or a julienne peeler to create fresh zucchini spaghetti; toss with some cooked linguine; add chopped marinated artichokes, along with a touch of lemon juice and cream, and you have a delicious meatless dinner in less than 30 minutes.

    serve as a side, or as a quick meatless main course.

    Marinated artichokes are a great addition to the many textures of the pasta; the linguine being soft, the zucchini spaghetti maintains a bit of its crunch and the artichokes are right in-between. I ALWAYS rinse my artichokes as I find the flavor of the oil used in most preparations to be slightly off, but I still like the texture of the marinated ones over frozen.

    Linguine and Zucchini is also a great side dish for a simple grilled or baked protein. Here I paired it with some Grilled Halibut with Lemon and Parsley that was prepared as skewers. The flavors were great together as both have just a hint of lemon.

     

    Linguine and Zucchini zoodles

    Linguine and Zucchini

    LindySez
    Linguine and Zucchini can be a simple, meatless dinner that is on the table in 30 minutes or less or the perfect side to serve with a simple grilled meat.
    4 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Main Course, Pasta, Vegetarian
    Cuisine American, Mediterran
    Servings 6
    Calories 371 kcal

    Ingredients
      

    • 1 pound linguine cooked according to package directions, ½ cup pasta water reserved
    • 4 medium zucchini cut into "spaghetti" using the julienne blade on a mandolin*, use only the firm outside of the zucchini, not the seedy middle
    • 3 tablespoons extra virgin olive oil
    • 1 container marinated artichokes drained and coarsely chopped
    • ½ cup heavy cream
    • ½ cup freshly grated Parmesan cheese
    • 1 ½ teaspoons grated lemon zest
    • Salt and pepper to taste

    Instructions
     

    • In a large skillet, heat the oil over medium-high heat; add the zucchini and saute until crisp-tender, about 3 - 4 minutes. Add the cooked linguine and artichokes, toss well. Add the cream, cheese, and lemon zest; toss well to combine. Moisten with pasta water if it seems to dry. Taste and adjust seasonings.

    Nutrition

    Serving: 1gSodium: 226mgSugar: 5gFiber: 5gCholesterol: 30mgCalories: 371kcalPolyunsaturated Fat: 9gSaturated Fat: 7gFat: 18gProtein: 12gCarbohydrates: 43g
    Keyword meatless pasta, pasta and zoodles, zoodles
    Tried this recipe?Let us know how it was!

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    Comments

    1. rocky

      August 26, 2014 at 1:11 am

      Easy to made

      Reply

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    Hi, I'm Lindy.

    I am a home-trained chef who loves to cook and eat delicious food. As I like to say, "Life is too short to eat mediocre food". And I find too much food out there is mediocre. I don't think good food needs to be fussy, or difficult to prepare. Most of my recipes are fresh, quick, easy, and tasty while keeping both calories and fats in check. 

    More about me →

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