Summer Zucchini & Pine Nut Linguine

>> Wednesday, June 18, 2014

Cooking for family brings me a lot of joy. While most of my family remains omnivorous, they are usually pretty down with vegan food. I prepped this dish for Mother's Day dinner and it was a pretty big success. It's a nice, refreshing way to remix your everyday pasta routine. I modified this recipe from a magazine. And truthfully, I didn't keep track of measurements too much, but I think it's pretty hard to mess up. Just taste along the way and you'll be fine!


1 package Linguine pasta
Three large zucchinis, peeled
1 package pine nuts
FRESH parsley
lemon juice
olive oil

1. While your linguine cooks, toast your pine nuts in the oven until golden brown
2. Make long thin strips of zucchini using a vegetable peeler
3. For the dressing, combine equal parts lemon juice and olive oil with lots of fresh parsley, and salt and pepper to taste. Process it in a food processor. Measure with your taste buds!
4. Combine pasta and zucchini in a large bowl. Mix with your dressing and top with pine nuts, extra parsley, and lemon wedges

Love you, Mom!!!


The Wh0le Story June 18, 2014 at 4:26 PM  

Love the simplicity of this recipe! I've been craving pasta all week!

Baguette Double Side Checker board June 25, 2014 at 3:18 AM  

Nice post, fully informative thanks for sharing

Past Life Regression Therapy June 25, 2014 at 3:19 AM  

It is really interesting, I hope everybody lick this Post.

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