Linguine with Tomatoes, Zucchini, and Pesto

I recently posted a recipe for basil pesto. With this recipe, you can take it to the next level for a hearty and delicious meal.

Tomatoes and basil are a winning and popular combination both for growing in the garden and on our plates. Tomatoes are also high in the antioxidant lycopene which, combined with a healthy oil such as olive, has been shown to reduce risk for many cancers including pancreas, prostate, colon, and breast.

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.

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