Summer Zucchini & Pine Nut Linguine

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!

Ingredients

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

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!!!