Zucchini Linguine

Zucchini Linguine is a quick and easy stovetop meal that the whole family will love. You’ll love how quickly it comes together, and you can even use the same pot for cooking the linguine and preparing the rest of the dish.

Servings per Recipe: 4 servings

Calories per Serving: 307

Prep Time: 10

Cook Time: 10

Total Time: 20

Add to Collection

5 from 1 vote

Add to Shopping List

Ingredients

1 tablespoon olive oil, for pasta
1 tablespoon olive oil, for zucchini
½ red onion
salt and pepper to taste
1 large zucchini
14.5 ounces can diced tomatoes seasoned with basil, garlic & oregano
2 garlic cloves, to make about 2 teaspoons minced
1 teaspoon Italian seasoning
8 ounces linguine
Parmesan cheese, for garnish

Instructions

Cook 8 ounces linguine as directed on package.
Toss cooked, drained pasta with 1 tablespoon olive oil and set aside.
Halve and slice 1 large zucchini.
Mince 2 garlic cloves.
Slice ½ red onion.
In a large skillet, heat 1 tablespoon olive oil and sauté onion. Season with salt and pepper to taste.
Stir in prepared zucchini and cook until zucchini begins to soften.
Add 14.5 ounces can diced tomatoes seasoned with basil, garlic & oregano, slightly drained. Add minced garlic and 1 teaspoon Italian seasoning and heat through.
Toss in cooked linguine. Serve warm or cold.
If desired, garnish with Parmesan cheese when serving.

Notes

Zucchini Linguine keeps in the freezer for 6-9 months. To freeze, prepare the sauce and place in a freezer container labeled "Zucchini Linguine - Thaw and heat, then toss with 8 ounces of hot, cooked linguine."

Recipe credit: Thanks to Amy O., who won first place with this recipe in a recipe contest that we ran years ago. Zucchini Linguine was a favorite of the judges for both taste and ease of preparation.

Nutrition