Summer Linguine
Source of Recipe
Source: Casual Cuisines of the World - Pizzeria
List of Ingredients
1/4 cup extra-virgin olive oil, plus olive oil as needed
1 shallot, minced
2 cloves garlic, minced
2 russet or golden-fleshed potatoes, peeled and cut into small dice
1 zucchini, ends trimmed, cut in half lengthwise and then cut crosswise into half-moons
1/2 lb green beans (see note), ends trimmed and strings removed
1/4 lb zucchini flowers, stamens removed, optional
1/4 cup coarsely chopped fresh basil
Juice of 1/2 lemon, or to taste
1 lb dried Italian linguine
2 tablespoons unsalted butter, at room temperature
Freshly grated Italian Parmesan cheese
Recipe
In a frying pan over medium-low heat, warm the 1/4 cup olive oil. Add the shallot and garlic and saut� for a few seconds, stirring frequently, just until the flavors are released. Add the potatoes and saut�, gently tossing once or twice, until just tender, about 7 minutes. Add the zucchini, green beans, zucchini flowers (if using) and basil. Continue saut�ing, stirring occasionally, until all the vegetables are tender, about 10 minutes longer. Season to taste with salt, pepper and lemon juice.
While the vegetables are cooking, fill a deep pot three-fourths full with lightly salted water and bring to a rolling boil. Add the pasta and stir a few times to prevent it from sticking together or to the pan. Cook until al dente, 7-8 minutes or according to the package directions. Scoop out and reserve 1/2 cup of the cooking water. Drain the linguine thoroughly in a colander.
Immediately place the saut�ed vegetables with all their juices and the reserved cooking water in a large shallow pasta bowl. Add the linguine and butter, toss to mix well and serve immediately. Pass Parmesan cheese at the table.
|
|
member logon
