Description
A vibrant pasta dish thats half linguine, half zucchini noodles. Fresh herbs and crispy capers add a burst of flavor.
Ingredients
Units
Scale
- 3 medium Divine Flavor zucchini julienned or spiralized
- 8 ounces (227 g) linguine
- 3 tbsp olive oil
- 1/4 cup capers
- 2 cloves garlic minced
- 1/2 cup chopped mint
- 1 cups (177 ml) chopped fresh dill
- 1/4 cup chopped fresh flat-leaf parsley
- A pinch red pepper flakes
- Salt and pepper
- 3 tbsp butter
- 1 cups (296 ml) freshly grated Parmesan cheese
Instructions
- Julienne the zucchini.
- Cook the pasta in boiling, salted water according to package directions, then drain, reserving some cooking water.
- While the pasta cooks, heat 2 tablespoons olive oil in a large frying pan over medium heat (approximately 300°F/150°C). Add capers and cook until crisp. Remove with a slotted spoon and drain on paper towels.
- Heat the remaining tablespoon of oil in the pan. Cook the zucchini, garlic, and pepper flakes until tender (1-3 minutes).
- Toss the zucchini with the drained pasta and herbs. Season with salt and pepper. Add butter, 1/4 cup reserved pasta water, and half the cheese. Mix well.
- Serve immediately, sprinkled with remaining cheese and fried capers.
Notes
- For perfectly crisp capers, ensure they are completely dry before frying. Pat them gently with a paper towel after draining.
- If zucchini noodles are too soft, add them to the pan with the pasta during the last minute of cooking to retain some firmness.
- To make this dish vegan, omit the butter and Parmesan cheese and substitute nutritional yeast for a cheesy flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 15
- Cholesterol: 40