This pasta is fondly engrained in my memory. It was a staple growing up and one of Mamma’s quick ways to feed her hungry brood of children while coping with an overflowing summer zucchini harvest.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- 6 boxes Linguini
- 3 tablespoons olive oil
- 2 tablespoons minced garlic
- 3 zucchini, cut into 2-inch long by 1/4-inch wide pieces
- 1 cup halved cherry tomatoes
- 1/4 cup heavy cream
- 1 tablespoon oregano, fresh or dried
- 1 teaspoon thyme, fresh or dried
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup grated parmesan
- Bring a pot of water to boil, and salt it so it tastes like an accidental ocean gulp. Add the pasta and cook until al dente (slightly undercooked). Prepare the sauce while the pasta cooks. When the pasta is finished, reserve 1/2 cup of pasta water before draining the pasta.
- In a large pan or skillet, warm the olive oil over medium-high. Add the garlic and saute briefly until the edges begin to brown.
- Add the zucchini and saute until they become fork tender and brown around the edges.
- Add the cherry tomato halves and cook until the skins begin to wrinkle. Gently “smash” with the back of a spatula.
- Stir in the heavy cream, oregano, thyme, salt and pepper.
- Transfer the pasta to the pan, tossing with the zucchini sauce. Add 1/4 cup pasta water and toss again. The sauce should coat the linguini. Add more pasta water as needed.
- Just before serving, toss the pasta with the parmesan cheese.