Average Rating:

::Comment

Reviewed by Wendy on
Definitely a healthy dish. Not bad, but chopping all of the ingredients took me a VERY long time.

Leave a Review








Please type the letters and numbers shown in the image.
Captcha Code

Click the image to see another captcha.




Zucchini Linguine

SERVES: 4

TIME: 1 hour

TAGS:

  • Corn Free
  • Dairy Free
  • Egg Free
  • Soy Free

by: Chef John Howie, Seastar Restaurant and Raw Bar

Ingredients

  • 2 Tablespoons Olive Oil, Extra Virgin
  • 3 Tablespoons shallots – fresh, minced very fine
  • 2 Tablespoons Garlic – shaved slices
  • 1/2 teaspoon Crushed Red Chili Flakes
  • 2 cups Roma Tomato -  diced to ½” 
  • 1/2 Tablespoon Pink Sea Salt
  • 1 Tablespoon + 3 Tablespoons GF Vegetable Stock
  • 1 cup Artichoke Hearts – sliced into ¼” wedges
  • 1/2 cup Calamata Olives – pitted, quartered
  • 2 lbs (4 cups) Zucchini – sliced ¼” x ¼” x 5 - 6" long 
  • 6 Tablespoons Basil – fresh, julienne to 1/16”
  • 4 Tablespoons roasted Pine nuts

Preparation

  1. Heat the olive oil over medium heat; add the shallots, shaved garlic and crushed red chili flakes.
  2. Sauté for 2-3 minutes with light browning.
  3. Add Roma tomatoes, salt, and vegetable stock, cook until tomatoes are tender and the sauce thickens a bit.
  4. Add artichokes and olives and warm through.
  5. Add zucchini and cook until warmed through but do not overcook.
  6. Remove from heat and toss in basil.
  7. Mound high evenly in pasta bowls and sprinkle with pine nuts.

 

Average Rating:

::Comment

Reviewed by Wendy on
Definitely a healthy dish. Not bad, but chopping all of the ingredients took me a VERY long time.

Leave a Review








Please type the letters and numbers shown in the image.
Captcha Code

Click the image to see another captcha.