I love making a new dish and especially when you make it and you are SO happy with the outcome. I love sauteing zucchini and onion with a little olive oil. That’s where this pasta dish comes in. I just turned it into a deliciously light meal. Perfect vegetarians meal or those meatless Mondays! Give it a try. You will not be disappointed!
Zucchini & Onion Linguine with Olive Oil
1 lb linguine
3 medium zucchinis, cut in half moons
1 large onion, diced
3 garlic cloves, minced
2 T extra virgin olive oil
2 T butter
2 t onion powder
2 t garlic powder
2 t oregano
2 t parsley
1 t crushed red pepper, optional
salt, to taste
pepper, to taste
1/4 cup Parmesan/Romano cheese
Directions: Cook pasta according to the package. Set aside once done with a drizzle of olive oil.
Heat a large saute pan on medium high heat. Add in 1 T of oil and let heat. Next add in the garlic and onion and cook 2-3 minutes, stir often so the garlic doesn’t burn. Next add in the zucchini and let cook. You will want to cook about 10-12 minutes over medium heat. Stir often. You want the zucchini to be very tender.
Season the zucchini mixture with garlic and onion powder. Add in the pasta and season with oregano, parsley and crushed red pepper (if using.) Mix in the olive oil and butter. Let butter fully melt, completely tossing. Season with salt and pepper and sprinkle with cheese and serve!
Note: You can omit the butter, it just give it a nice smooth finish. I prefer the zucchini to be super tender. If you want it to have a bit just cook less time. Cooking time will depend on the heat and size of the zucchini. You can use fresh or dried herbs. I made this last minute so I used dried, since that’s what I had on hand. Also, I know I added garlic and onion powder as well as fresh garlic and onion….I always use that! 🙂