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. |