Linguine with Tomatoes, Zucchini, and Pesto
For all of the ingredients, please use only those that are organic or pesticide free.
 
1 cup basil pesto
1 pound linguine, Ancient Harvest Gluten Free or your favorite
2 tablespoons olive oil or refined canola oil
1 small sweet yellow onion, thinly sliced
2 zucchini
2 cups sweet 100 or cherry tomatoes, cut into halves
  sea salt and freshly ground pepper
 
Heat the water for the pasta in a dutch oven or large sauce pan.
Heat a large (about 12 inch) saute pan over medium high heat. Add the oil and prepared onions. Sprinkle with about a 1/4 teaspoon of salt and stir to incorporate. Lower the heat to a medium-low flame and cook for about 10-15 minutes until they are soft and translucent.
While the onions are cooking, prepare the zucchini. Using a vegetable peeler, Peel ribbons of the zucchini lengthwise. Rotate the zucchini after 2-3 peelings on each side. Discard the seeded centers.
Put the linguine into the water. Ancient Harvest cooks for about 7 minutes, standard linguine will require about 10-12 minutes.
Add the zucchini ribbons to the onions. Cook for about 5 minutes.
Add the prepared tomatoes to the onions and zucchini and increase the heat to a medium flame. Cook for only a couple of minutes to warm the tomatoes.
Before draining the pasta, ladle about 1/2 cup of the pasta water over the pesto to warm it. Stir.
Pour the warmed pesto over the drained pasta. Use tongs or a pair of large spoons to mix.
Add all of the vegetables to the pasta. Toss gently and serve.