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Summer Linguine

Source: Casual Cuisines of the World - Pizzeria
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Active Time:  25 Minutes
Total Time:  25 Minutes
  Serves 4-6
Summertime is made for exploring the abundant offerings at local farmers markets. Look for small, tender Blue Lake beans or richly flavored flat romanos. Fresh zucchini flowers add their sunny color and subtle squash flavor to this light vegetarian dish.
RECIPE INGREDIENTS
1/4 cup extra-virgin olive oil, plus olive oil as needed
1 shallot, minced
2 cloves garlic, minced
2 russet or golden-fleshed potatoes, peeled and cut into small dice
1 zucchini, ends trimmed, cut in half lengthwise and then cut crosswise into half-moons
1/2 lb green beans (see note), ends trimmed and strings removed
1/4 lb zucchini  flowers, stamens removed, optional
1/4 cup coarsely chopped fresh basil
Juice of 1/2 lemon, or to taste
1 lb dried Italian linguine
2 tablespoons unsalted butter, at room temperature
Freshly grated Italian parmesan cheese
Summer Linguine Recipe at Cooking.com
DIRECTIONS
In a frying pan over medium-low heat, warm the 1/4 cup olive oil. Add the shallot and garlic and sauté for a few seconds, stirring frequently, just until the flavors are released. Add the potatoes and sauté, gently tossing once or twice, until just tender, about 7 minutes. Add the zucchini, green beans, zucchini flowers (if using) and basil. Continue sautéing, stirring occasionally, until all the vegetables are tender, about 10 minutes longer. Season to taste with salt, pepper and lemon juice.


While the vegetables are cooking, fill a deep pot three-fourths full with lightly salted water and bring to a rolling boil. Add the pasta and stir a few times to prevent it from sticking together or to the pan. Cook until al dente, 7-8 minutes or according to the package directions. Scoop out and reserve 1/2 cup of the cooking water. Drain the linguine thoroughly in a colander.


Immediately place the sautéed vegetables with all their juices and the reserved cooking water in a large shallow pasta bowl. Add the linguine and butter, toss to mix well and serve immediately. Pass Parmesan cheese at the table.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4-6
Calories: 384
Fat. Total: 15g
Fiber: 5g
Carbohydrates, Total: 56g
Sodium: 143mg
% Cal. from Fat: 35%
Cholesterol: 10mg
Protein: 10g
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