Creamy linguine with zucchini, garlic and capers provides flavor punch as well as verdant splashes of color
By Betty Rosbottom
LINGUINE WITH ZUCCHINI, GARLIC AND CAPERS
SERVES 4 as a light main course or 6 as a side dish
Rinse and dry zucchini, then trim and discard ends. Cut zucchini in half through the middle, then grate each half using the largest grating surface of a hand grater. Grate until you have 4 cups and each zucchini has no more skin. Save center cores of zucchini for another use (Dice and use them in a summer vegetable soup.) Blot grated zucchini as dry as possible with paper towels.
Heat oil in a large, heavy skillet over medium heat. When skillet is hot, add garlic and pepper flakes and saute only a minute or less until garlic starts to take on color. If garlic starts to color immediately, remove pan from heat for a few seconds.
Add zucchini and cook and stir until softened but still bright green, 5 to 6 minutes. Stir in capers. Taste and season with salt. Set aside in pan.
Remove lid from pot of water, raise heat, and bring to boil. Add linguine and 1 1/2 tablespoons kosher salt. Cook until pasta is al dente, according to package directions (usually 3 to 4 minutes for fresh). Drain pasta and return to pot in which it was cooked. Stir in Parmesan and feta. Parmesan will melt completely, but feta might not melt completely.
Add cooked zucchini mixture to pasta, and, using two forks, toss to blend. Stir in basil, then season with salt as needed. Serve mounded in 4 shallow bowls and garnish each serving with a basil sprig. Or use as a side dish and mound in a shallow serving bowl with a bouquet of basil in the center.
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To comment, please click here. © 2013, Betty Rosbottom Distributed by Tribune Media Services Inc.
To comment, please click here.
© 2013, Betty Rosbottom Distributed by Tribune Media Services Inc. .