We all need a quick go to meal, one that we can put together in minutes without much thought. This recipe uses ingredients that are very inexpensive and easy to find but when put together tastes like a million bucks!
Linguine and zucchini, a match made in heaven, but truth be told you can really use any shape of pasta for this dish, use what you have and like, you can’t go wrong.
Zucchini coins that are pan fried in olive oil gives you the flavor base along with toasted breadcrumbs, pecorino cheese, parsley and toasty nuts and of course my choice, good old fashioned toothsome linguine pasta.
Fry up as many zucchini you like, you’d be surprised how many slices you get from just one good sized zucchini. You can go heavy on the veg and light on the pasta amount, or visa versa, it’s up to you.
When you pan fry the zucchini it goes really fast, it doesn’t take long before you’ll get a nice golden brown color on them. The time it takes you to boil the water you’ll be done with the frying.
This is such a satisfying and comforting dish quick to make for mid week or the weekend, I hope you make this linguine and zucchini for your family!
- Linguine pasta, or any other of your choice, ½ lb. or 1 lb. However much you want to make
- 1 or 2 zucchini, medium sized sliced into coins
- 2 shaved garlic cloves
- a generous handful of toasted walnuts, grated Pecorino or Parmesan along with breadcrumbs, preferably homemade
- chopped parsley
- red pepper flakes, (optional)
- olive oil
- In a frying pan cover the bottom with olive oil and start frying your zucchini coins, sprinkle with salt and pepper and set aside on paper towels to drain.
- Have your salted pasta water going while you’re frying up the zucchini.
- When done frying the zucchini, add more oil to the bottom of the pan and toss in the shaved garlic, the toasted nuts and the breadcrumbs, everything should be golden and toasty.
- Cook your pasta Al dente, reserve some hot pasta water then drain the pasta and toss it into the pan with the breadcrumb mixture.
- Gently toss in half of your zucchini coins, combining well.
- If you feel you need to loosen things up add in some of the pasta water.
- You can then toss in your parsley, check for seasoning adding salt, pepper, more cheese and maybe an extra drizzle of olive oil, it's up to your taste buds.
- Place pasta into your serving dish and top with the remaining zucchini coins for a nice presentation along with a sprinkling of nuts and more parsley.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
I filmed a version of this last summer for Instagram but never posted… It is a great way to use fried zucchini and one of my mother’s favorite dishes. Love your version with the addition of bread crumbs and red pepper flakes! Will have to try it when my mother comes over. I’m sure she will love it, too.
Excellent! This recipe will be a regular in our family! Thanks for sharing.
So glad you liked it!
I made this for lunch today, Marie. E delicioso! Come la cucina di Nonna.
I’m with you, Marie. Pasta and zucchine is a staple in our house, especially starting now. So simple, and so good!
Looking forward to trying this.
This is fabulous! And so simple. A perfect example of Italian cooking!
Thank you so much Mimi!❤️
Thank you. I made the lemon sorbet filled shells. Really easy and tasted great