We grew up eating pasta almost everyday. We thought our Mom enjoyed creating various pasta dishes just to get us kids to eat our veggies! But, we found out these dishes or recipes actually do in fact exit.
- 1 lb. of Linguini Pasta
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves -thinly sliced
- 2 yellow onions – diced
- 4 (7 inches) fresh zucchini, chopped about 1/2-inch thick
- 1 Tbsp. capers
- 1 Tbsp. salt
- 1/8 tsp. crushed red pepper
- 1 cup Pecorino Romano cheese – grated
On high heat, bring a large pot filled with water to boil. Add some salt to the water.
In a large non stick skillet, on low- medium heat, add the olive oil, diced onions and garlic. Sauté for a few minutes until the onions have softened, about 3 minutes.
Add salt, capers, crushed red pepper and chopped zucchini.
Simmer on low heat, and stir occasionally until zucchini is softened, about 5 minutes.
In the meantime, add the linguine to the boiling water and follow the directions on the package, or until al dente. Reserve 1/4 cup of boiling water.
Drain the pasta in a colander.
Place the pasta back into the pot. Add the reserved 1/4 cup of water, and two-thirds of the zucchini mixture. Turn on the heat again. Stir for 1 to 2 minutes on low heat, until its well combined. Turn off the heat.
Serve linguini pasta into individual dishes. Sprinkle some grated pecorino cheese on top. Serve immediately.
Serves 4 to 6