Fresh Zucchini and Tomato Linguine {20-Minute Meal}

Fresh Zucchini and Tomato Linguine {20-Minute Meal} puts linguine, olive oil and finely diced shallot or onion at the center of a pasta recipe and finishes in about 30 minutes, enough for 6 servings.

• Yield 6 servings
• Ready in 30 minutes
• Prep 10 minutes
• Cook 20 minutes

Ingredients

• 12 ounces linguine
• 1 tablespoon olive oil
• 1/2 cup finely diced shallot or onion
• 2 cloves garlic (finely minced or pressed through a garlic press)
• Pinch of red pepper flakes (optional)
• 4 cups diced zucchini
• 2 cups cherry tomatoes (halved )
• 1 cup chicken or vegetable broth
• Salt and pepper to taste
• 1 cup chopped fresh basil
• 1/2 to 1 cup freshly grated Parmesan cheese

Instructions

1. Bring a pot of lightly salted water to a boil and cook the linguine until al dente, according to package directions. Drain and either rinse quickly in cool water (pasta purists look aside) or toss with a drizzle of olive oil to prevent sticking.
2. WHILE THE PASTA COOKS (to maximize time), heat the oil in a nonstick 12-inch skillet over medium heat. Add the onion, garlic and red pepper flakes, if using, and cook, stirring often, until the onion turns translucent, 3-4 minutes.
3. Add the zucchini, tomatoes, broth and a pinch of salt and pepper. Bring the mixture to a simmer, and cook until the zucchini and tomatoes soften, 5-10 minutes (or longer, if desired); the mixture will thicken a bit as the liquid evaporates and it cooks down. Stir every once in a while to prevent sticking and moderate heat, if needed. Season to taste with additional salt and pepper, if needed!
4. Toss the drained pasta with the zucchini/tomato mixture. Add the basil and Parmesan cheese and toss again. Serve immediately.

Give it a minute off the heat, then serve it while it is still hot.