Ingredients
Scale
- 3 medium Divine Flavor zucchini julienned or spiralized
- 8 ounces linguine 1/2 package
- 3 Tablespoons olive oil
- 1/4 cup capers drained (rinsed and dried)
- 2 cloves garlic minced
- 1/2 cup chopped mint
- 3/4 cup chopped fresh dill
- 1/4 cup chopped fresh flat-leaf parsley
- A pinch red pepper flakes
- Salt and pepper
- 3 Tablespoons butter diced
- 1 1/4 cups freshly grated Parmesan cheese
Instructions
- Julienne your zucchini using your preferred method.
- Cook the pasta in boiling, salted water according to the package instructions, then drain in a colander, reserving a little of the cooking water.
- While the pasta is cooking, heat 2 tablespoons of the olive oil in a large frying pan over medium heat, add the capers, and cook until crisp. Remove with a slotted spoon and place on a paper towel to cool.
- Heat the remaining tablespoon of oil in the pan, and cook the zucchini, garlic, and pepper flakes, until just tender, 1-3 minutes.
- Toss the zucchini with the drained pasta, along with the herbs. Season with salt and pepper. Add the butter, 1/4 cup of the reserved cooking water, and half the cheese and mix well. Serve immediately, sprinkled with the remaining cheese and fried capers.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main, Side