Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Linguine with Ricotta, Zucchini and Lemon

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Linguine with Ricotta, Zucchini and Lemon

Article excerpt

By now, you're probably overrun with zucchini, either because your green-thumbed neighbor keeps leaving it on your doorstep or it looks so fresh at your local farmers market that you just can't resist. We call that a good problem.

Here, summer's most prolific vegetable makes a star appearance in a rich and silky pasta dish. If you prepare the sauce while the pasta is cooking, it's super speedy. I doubled the amount of sun-dried tomatoes called for in the original recipe and also doubled the amount of zucchini to make up for leaving out peas.

Kosher salt

8 ounces linguine, broken in half

1 tablespoon unsalted butter

1 large zucchini, quartered lengthwise, halved and thinly sliced

2 garlic cloves, minced

cup chopped oil-packed sun-dried tomatoes, drained

cup ricotta cheese

cup grated Parmesan cheese

Zest of 1 lemon, plus 2 tablespoons juice

2 tablespoons chopped fresh flat-leaf parsley

Freshly ground black pepper

In large saucepan over high heat, bring 2 quarts of water to boil. …

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