Zucchini Linguine

This enticing plant-based recipe is a great way to incorporate more vegetables into your diet in a unique and easy way. Zucchini linguine, made from 100% fresh cut zucchini, makes a flavorful, comforting, and highly nutritious “pasta” dish that happens to have zero carbs and is also vegan and gluten free!

Zucchini Pasta

Serve these zucchini linguine with funghi trifolati, tomato sauce, pesto, or any other pasta sauce you prefer. And be aware… zucchini linguine could easily become your new favorite type of noodle!

The secret kitchen gadget that you will need to make perfect zucchini linguine in the blink of an eye is a julienne cutter or a spiral slicer.

Julienned ZucchiniTo prepare the the zucchini linguine you will need:

  • 1 large yellow or green washed and unpeeled zucchini per person (you can also use Italian or summer squash)
  • A vegetable julienne cutter or spiral slicer

Funghi Trifolati (sautéed mushroms):

  • 1 pound of diced mixed mushrooms (cremini, shiitake, oyster, portobello, button, etcetera)
  • 1 tablespoon of olive oil
  • 4-5 minced garlic cloves (to increase garlic’s nutritional content and healing properties, mince the garlic cloves 10 minutes before adding them to the skillet)
  • ½ diced small red onion
  • ¼ cup of light dry white wine (e.g. Sauvignon Blanc)
  • Chili flakes
  • Salt and pepper to taste
  • Garnish: freshly chopped parsley
  • Optional: a drizzle of truffle oil

For the tomato sauce or pesto recipe, visit GSU’s Pasta Passion page.

Zucchini Linguine with Funghi Trifolati:

  1. Use your julienne cutter to cut the zucchini or Italian squash into strings (linguini). You may want to cut the strings in half, they tend to get really long!
  2. Place a skillet or pan on medium heat and add some olive oil. Sauté the onion, garlic and chili flakes until golden brown and then add the white wine. Once some of the wine has evaporated, add the mushrooms and sauté for a few minutes.
  3. Add the zucchini linguine, season with salt and pepper, spice with a pinch of chopped parsley, mix well and cover until the zucchini looks cooked (3 to 5 minutes). Remove from heat, plate and garnish with freshly chopped parsley and a drizzle of truffle or olive oil. Enjoy!

Note: You can also cook the zucchini linguine in boiling water (just like regular pasta), but some of the nutritional value will be lost into the water. If you do choose this cooking method, 60 to 90 seconds should be sufficient to fully cook the zucchini linguine.

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