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Ingredients
5 tablespoons extra-virgin olive oil
½ cup finely chopped onion
1 clove garlic, minced
⅔ cup finely chopped fresh tomato
1 pound zucchini, in fine julienne
6 sun-dried tomatoes, in fine slivers
Salt and freshly ground black pepper
Pinch of dried red pepper flakes
½ pound linguine
Freshly grated Parmesan cheese
Nutritional analysis per serving
68 grams carbs; 536 calories; 17 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 24 grams fat; 6 grams fiber; 733 milligrams sodium; 13 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Set three quarts of salted water over high heat in a large covered pot.
- Step 2
While the water is heating, place a large skillet over medium heat and add four tablespoons of the olive oil. Add the onion and saute for a few minutes, until tender but not brown. Stir in the garlic, cook briefly, then add the tomato. Cook, stirring, over high heat until some of the liquid in the tomato evaporates.
- Step 3
Add the zucchini and stir-fry for a few minutes until the zucchini wilts. Stir in the sun-dried tomatoes. Season to taste with salt and black and red pepper. Set aside.
- Step 4
When the water boils, add the linguine and cook uncovered until it is al dente, about seven minutes. Drain thoroughly. Lightly season the linguine with salt if desired, toss with the remaining tablespoon of olive oil and divide among three or more individual plates.
- Step 5
While the linguine is draining, reheat the zucchini mixture. As soon as the linguine is portioned out, divide the zucchini mixture evenly, mounding it on top of each serving of pasta. Dust with Parmesan cheese and serve.
Private Notes