This delicious zucchini strand linguine recipe is a perfect summer dish that can be served as a light main or a hearty side. The dish combines the delightful flavors and textures of zucchini, linguine, garlic, basil and parmesan, all delicately seasoned and tossed together in a vibrant basil oil.
Basil oil used in this recipe may not be commonly found in your pantry but it's easy to make at home and gives this dish a fresh, uncooked taste. It's worth getting from the supermarket if they have it. Also, this recipe requires your zucchini to be cut very finely, almost like strands of linguine. If you don't own a mandoline, you can use a good vegetable peeler or a sharp knife.
Zucchini Strand Linguine Ingredients
Salt and freshly ground black pepper: Used for seasoning the pasta and zucchini. Freshly ground black pepper has a stronger flavor compared to pre-ground.
Whole-wheat dried linguine: This will be the base of your dish. Whole-wheat pasta is healthier and more flavorful than regular pasta.
Zucchini: This will be julienned into long strands resembling linguine.
Extra-virgin olive oil: Used for sautéing the garlic and also added to pasta.
Minced garlic: Adds a strong, pungent flavor to the dish.
Red pepper flakes: Adds a spicy kick to the pasta.
Fresh basil leaves: Brings a fresh aromatic flavor to the dish.
Grated parmesan: Adds a cheesy, salty flavor and a creamy texture to the pasta.
Basil oil: Used to toss the pasta at the end for a fresh, uncooked taste.
One reader, Georgine Kearney says:
This zucchini strand linguine recipe is a game-changer! The zucchini adds a delightful crunch and freshness to the dish. The flavors are perfectly balanced, and the basil oil gives it a wonderful aroma. It's a healthy and delicious alternative to traditional pasta. I highly recommend trying it!
Techniques Required for Making Zucchini Strand Linguine
How to julienne zucchini: Use a fine French-fry cutter on a mandoline or cut the zucchini by hand into the longest, finest julienne possible.
How to make basil oil: For woody herbs, such as rosemary, sage, thyme, oregano, or lemon verbena, use 1 cup packed leaves to 2 cups of pure olive oil. Purée the herbs and oil in a blender until completely smooth. Then, simmer the puréed mixture in a saucepan over moderate heat for about 45 seconds, and strain through a fine-mesh strainer into a bowl.
How To Make Zucchini Strand Linguine
Cut out on the carbs with this zucchini strand linguine recipe – a healthy and delish whole wheat linguine dish seasoned with salt, pepper, and basil oil.
Serves:
Ingredients
- salt and freshly ground black pepper
- ¾lbwhole-wheat dried linguine
- ¾lbzucchini
- ¼cupextra-virgin olive oil
- 2tbspminced garlic
- ½tspred pepper flakes
- 3tbspcoarsely chopped fresh basil leaves
- ½cupgrated parmesan
- ¼cupbasil oil,(recipe below)
Instructions
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Bring a large pot of generously salted water to a boil and add salt. Add the pasta and cook for about 10 minutes until al dente.
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While the water comes to a boil and the pasta cooks, cut the zucchini with a fine French-fry cutter on a mandoline or cut by hand into the longest, finest julienne as possible.
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Season with salt and pepper. If zucchini is very finely cut, it does not need to be cooked. Otherwise, place in a colander, suspend over the pasta pot, cover the pot, and steam the zucchini for about 2 minutes until still slightly crunchy.
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Heat ¼ cup of the olive oil in a small skillet over medium-high heat until hot. Add the garlic and sauté briefly until light brown. Turn on the exhaust fan and add the red pepper flakes. Quickly mix in the basil and parsley and remove from the heat.
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When the pasta is al dente, drain through a colander, reserving about ½ cup of the pasta cooking water.
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Pour the pasta into a warm serving bowl then add the zucchini, basil oil, the garlic mixture, and ½ cup of the cheese. Toss well, adding cooking water as needed to make a smooth sauce. Taste for seasoning; add salt and pepper, as needed.
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Grate about 2 tablespoons of Parmesan over the top and serve at once.
Basil Oil (and other herb flavored oils):
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For woody herbs, such as rosemary, sage, thyme, oregano, or lemon verbena, use 1 cup packed leaves to 2 cups of pure olive oil.
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In a blender, purée the herbs and oil until completely smooth. Put the puréed mixture in a saucepan and bring it to a simmer over moderate heat. Simmer for about 45 seconds, then pour through a fine-mesh strainer into a bowl. Don’t press on the mixture, but you can tap the strainer against your hand to get the oil to drip through faster. (The reason to save the basil oil to toss with the pasta at the end is so the oil will have a fresh, uncooked taste.)
Nutrition
- Calories: 434.28kcal
- Fat: 22.36g
- Saturated Fat: 4.16g
- Trans Fat: 0.04g
- Monounsaturated Fat: 13.35g
- Polyunsaturated Fat: 3.96g
- Carbohydrates: 45.80g
- Fiber: 2.59g
- Sugar: 3.09g
- Protein: 12.78g
- Cholesterol: 8.43mg
- Sodium: 345.43mg
- Calcium: 177.37mg
- Potassium: 308.32mg
- Iron: 1.24mg
- Vitamin A: 35.79µg
- Vitamin C: 11.29mg
Essential Technique Tip for Perfect Zucchini Strand Linguine
When using a mandoline to julienne your zucchini, always use the safety guard to protect your fingers. The mandoline blades are extremely sharp and can easily cause injury if not used properly. Also, to ensure even cooking and texture, try to make the zucchini strands as uniform as possible. This will also give your dish a more professional look.
Time-Saving Tips for Preparing Zucchini Linguine
Prep ahead: Chop and prepare all the ingredients in advance to streamline the cooking process.
Use a mandoline: Slice the zucchini quickly and uniformly using a mandoline for efficient preparation.
Multi-task: While the pasta is cooking, prepare the zucchini and garlic mixture to save time.
Keep it simple: Stick to the recipe and avoid unnecessary steps or ingredients to expedite the cooking process.
Organize your workspace: Arrange all the necessary ingredients and tools beforehand to work more efficiently.
Clean as you go: Wash and put away utensils and tools while cooking to minimize post-cooking cleanup time.
Substitute Ingredients For Zucchini Strand Linguine Recipe
whole-wheat dried linguine - Substitute with gluten-free linguine: For a gluten-free option, use gluten-free linguine made from alternative flours such as rice, quinoa, or chickpea flour.
zucchini - Substitute with spaghetti squash: Spaghetti squash can be used as a low-carb alternative to zucchini, providing a similar texture when turned into strands.
extra-virgin olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and high smoke point, making it a suitable substitute for extra-virgin olive oil in this recipe.
minced garlic - Substitute with garlic paste: Garlic paste can be used as a convenient alternative to minced garlic, providing the same flavor without the need for chopping.
fresh basil leaves - Substitute with baby spinach: Baby spinach can be used as a substitute for fresh basil leaves, adding a mild, earthy flavor to the dish.
grated parmesan - Substitute with nutritional yeast: For a dairy-free option, nutritional yeast can be used to add a cheesy flavor to the dish without the use of parmesan.
basil oil - Substitute with infused olive oil: Infused olive oil, such as garlic or herb-infused varieties, can be used as a substitute for basil oil to add flavor to the dish.
Best Way to Present Zucchini Strand Linguine
Elevate the zucchini strands: Carefully arrange the zucchini strands on the plate, creating a visually appealing and elegant presentation. Consider using a ring mold to create a neat and tidy stack of zucchini strands.
Garnish with fresh basil leaves: Place a few vibrant and fresh basil leaves strategically on the plate to add a pop of color and a touch of freshness to the dish.
Drizzle with basil oil: Create an artistic drizzle of the basil oil around the edge of the plate, ensuring it adds a burst of flavor and a visually stunning element to the dish.
Sprinkle with grated parmesan: Delicately sprinkle the grated parmesan over the zucchini linguine, adding a final touch of richness and depth of flavor to the dish.
Use a minimalist plating approach: Embrace a minimalist plating style, allowing the natural beauty of the dish to shine through while maintaining a refined and sophisticated presentation.
Incorporate negative space: Utilize negative space on the plate to create a sense of balance and elegance, allowing the zucchini linguine to be the focal point of the dish.
Consider the plate shape and color: Choose a plate that complements the vibrant colors of the zucchini linguine, enhancing the overall visual appeal of the dish.
Add a touch of edible flowers: Introduce a few edible flowers, such as nasturtium or pansies, to add a delicate and visually stunning element to the plate.
Create height and dimension: Experiment with creating height and dimension on the plate, perhaps by gently twirling the zucchini linguine to add a sense of movement and artistry to the presentation.
Emphasize texture: Highlight the texture of the zucchini strands by ensuring they are delicately arranged to showcase their natural beauty and create an inviting visual appeal.
Essential Tools for Making Zucchini Linguine
- Large pot: A large pot is essential for boiling the pasta and cooking the zucchini.
- Mandoline: A mandoline is used to finely julienne the zucchini into long strands.
- Colander: A colander is used to drain the pasta and to steam the zucchini over the pot.
- Skillet: A skillet is used to heat the olive oil and sauté the garlic for the sauce.
- Blender: A blender is used to make the basil oil for flavoring the dish.
- Fine-mesh strainer: A fine-mesh strainer is used to strain the basil oil after it has been simmered.
Storing and Freezing Zucchini Strand Linguine
- To store leftover zucchini strand linguine, allow it to cool completely to room temperature before transferring it to an airtight container. Refrigerate for up to 3-4 days.
- When reheating, add a splash of water or olive oil to the pasta to help revive the sauce and prevent the zucchini from drying out.
- For longer storage, you can freeze the zucchini strand linguine. Place the cooled pasta in a freezer-safe container or resealable bag, removing as much air as possible to prevent freezer burn.
- Label the container with the date and contents for easy reference.
- Frozen zucchini strand linguine can be stored for up to 2-3 months.
- To reheat frozen pasta, thaw it overnight in the refrigerator. Then, reheat it in a microwave or on the stovetop, adding a little water or olive oil to help reconstitute the sauce and maintain the texture of the zucchini.
- Note: The texture of the zucchini may change slightly after freezing and thawing, becoming softer than when freshly prepared. However, the flavor should remain delicious.
How To Reheat Zucchini Strand Linguine Leftovers
Reheat the leftover zucchini strand linguine in a large skillet or wok over medium heat. Add a splash of olive oil or a pat of butter to prevent sticking and add moisture. Stir frequently until the pasta is heated through and the zucchini is tender-crisp, about 5-7 minutes. Season with salt and pepper to taste.
For a quick and easy reheat, microwave individual portions of the zucchini strand linguine in a microwave-safe dish. Cover the dish with a damp paper towel to prevent the pasta from drying out. Microwave on high for 1-2 minutes, stirring halfway through, until the pasta is heated through and the zucchini is tender-crisp.
To reheat the zucchini strand linguine in the oven, preheat the oven to 350°F (175°C). Transfer the pasta to an oven-safe dish and cover with aluminum foil. Bake for 10-15 minutes, or until the pasta is heated through and the zucchini is tender-crisp. Remove the foil for the last 2-3 minutes of baking to allow any excess moisture to evaporate.
For a crispy texture, reheat the leftover zucchini strand linguine under the broiler. Spread the pasta in a single layer on a baking sheet and place it under the broiler for 2-3 minutes, or until the top is lightly browned and crispy. Watch carefully to prevent burning.
To add extra flavor and moisture to the reheated zucchini strand linguine, toss the pasta with a small amount of pesto, tomato sauce, or olive oil before reheating. This will help revive the flavors and prevent the pasta from drying out during the reheating process.
Interesting Fact About Zucchini Strand Linguine
Zucchini strand linguine is a healthy and delicious alternative to traditional pasta. It's a great way to incorporate more vegetables into your diet while still enjoying a satisfying meal.
Is Making Zucchini Linguine at Home Cost-Effective?
The cost-effectiveness of this zucchini strand linguine recipe is quite high. Zucchini is an affordable and versatile ingredient, and the use of whole-wheat linguine adds nutritional value without significantly increasing the cost. The recipe also utilizes basic pantry staples like olive oil and garlic, which are cost-effective. The addition of parmesan cheese and fresh basil may slightly increase the cost, but these ingredients are used in moderation. Overall, this recipe offers a balance of cost and quality. On a scale of 1-10, I would rate it a solid 8 for its affordability and delicious outcome. The approximate cost for a household of 4 people is around $15-$20.
Is Zucchini Linguine Healthy or Unhealthy?
The zucchini strand linguine recipe is a relatively healthy dish, thanks to the use of whole-wheat linguine and zucchini, which are both nutrient-dense ingredients. Whole-wheat pasta provides more fiber, vitamins, and minerals compared to regular pasta. Zucchini is low in calories and rich in vitamins A, C, and K, as well as potassium and manganese. The recipe also includes heart-healthy olive oil, garlic (known for its anti-inflammatory properties), and fresh herbs like basil, which offer antioxidants and flavor without adding calories.
However, there are a few aspects of the recipe that could be improved to make it even healthier:
- Reduce the amount of olive oil used in the recipe to lower the overall calorie and fat content. You can achieve this by using a non-stick pan or cooking spray when sautéing the garlic.
- Increase the proportion of zucchini to pasta to boost the vegetable content and reduce the overall carbohydrate intake. This will also make the dish more filling and satisfying.
- Use a lighter hand when adding the Parmesan cheese to reduce the amount of saturated fat and sodium in the recipe. You can also opt for a lower-fat cheese alternative or nutritional yeast for a similar flavor profile.
- Consider adding other vegetables to the dish, such as cherry tomatoes, bell peppers, or spinach, to increase the variety of nutrients and flavors.
- Experiment with different herbs and spices to enhance the taste without relying on excessive amounts of salt or cheese. For example, you could try adding a squeeze of lemon juice or some red pepper flakes for a zesty kick.
Editor's Thoughts on This Zucchini Linguine Recipe
As a culinary expert, I find this zucchini strand linguine recipe to be a delightful and refreshing take on a classic dish. The use of zucchini as a pasta alternative adds a light and healthy twist, while the combination of garlic, red pepper flakes, and basil oil infuses the dish with vibrant flavors. The addition of parmesan cheese provides a rich and savory element, balancing the dish perfectly. Overall, this recipe offers a wonderful balance of flavors and textures, making it a delightful option for a light and satisfying meal.
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Why trust this Zucchini Strand Linguine Recipe:
This recipe offers a delightful twist on traditional linguine, incorporating fresh and wholesome ingredients. The use of whole-wheat linguine adds a nutty flavor and boosts the dish's nutritional value. The zucchini is cut into fine strands, providing a unique texture and vibrant color to the dish. The combination of garlic, red pepper flakes, and basil oil infuses the pasta with aromatic and savory flavors. Additionally, the inclusion of parmesan adds a rich and creamy element, enhancing the overall taste. Trust in the simplicity and quality of these ingredients to create a memorable and satisfying meal.
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