Zuchinni Pasta & Linguine, Cherry Tomatoes

Ingredientes

12 ounces (340 g) linguine

1 tablespoon olive oil

4 cups (about 510 g) diced zucchini

2 cups (about 340 to 397 g) cherry tomatoes, halved

1 cup chicken or vegetable broth

Salt and pepper to taste

1 cup chopped fresh basil

½ to 1 cup freshly grated Parmesan cheese

Instrucciones

Bring a pot of lightly salted water to a boil and cook the linguine until al dente, according to package directions. Drain and either rinse quickly in cool water (pasta purists look aside) or toss with a drizzle of olive oil to prevent sticking.

WHILE THE PASTA COOKS (to maximize time), heat the oil in a nonstick 12-inch skillet over medium heat. Add the onion, garlic and red pepper flakes, if using, and cook, stirring often, until the onion turns translucent, 3-4 minutes.

Add the zucchini, tomatoes, broth and a pinch of salt and pepper. Bring the mixture to a simmer, and cook until the zucchini and tomatoes soften, 5-10 minutes (or longer, if desired); the mixture will thicken a bit as the liquid evaporates and it cooks down. Stir every once in a while to prevent sticking and moderate heat, if needed. Season to taste with additional salt and pepper, if needed!

Toss the drained pasta with the zucchini/tomato mixture. Add the basil and Parmesan cheese and toss again. Serve immediately.

Notas

https://www.melskitchencafe.com/fresh-zucchini-and-tomato-linguine/