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Half and Half: Linguini with Divine Flavor Zucchini Noodles, Herbs & Fried Capers

Erin Rebecca
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main, Side
Servings 4 servings


  • 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


  • 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.