This recipe is a great way to enjoy some lighter flavors while still staying satisfied through the cold weather. This dish combines the flavors of zucchini and lemon with our Pastmore Artichoke Rosemary Linguini. A drizzle our of Pastamore Fig Balsamic Vinegar would make for a nice finish to your pasta dinner.
Ingredients: makes 4 servings
1 12 oz package - Pastamore Artichoke Rosemary Linguini
2 - zucchini
1/2 - white onion
1 Tbsp - olive oil
Juice of 1 lemon
1/4 tsp - red peppers flakes (optional)
To taste - salt and black pepper
Directions:
1. Rinse zucchini and cut off top and bottom. Julienne squash and set to side. Thinly slice onion.
2. Heat a large pot of water on the stove over high heat. Once boiling, add the Pastamore Artichoke Rosemary Linguini. Cook until al dente.
3. Heat a large pan on the stove over medium-low heat. Once hot, add olive oil, onion , and zucchini. Cook until browned and season to taste with salt, black pepper, and red pepper flakes. Add 1-1.5 cups water from cooking pasta. Reduce sauce.
4. Add sauce and pasta to large pot. Mix well and adjust seasoning as needed. Plate pasta and top with a large squeeze of lemon juice.
