Cherry Tomato Zucchini Butter Linguine
Servings 4 People
Ingredients
- 12 oz linguine or use spaghetti
- 1 tbsp olive oil
- 12-14 oz cherry tomatoes*
- 2 zucchini (about 1 lb), grated (about 4 cups)
- 2 cloves garlic, smashed or thinly sliced
- 1 tsp kosher salt, divided
- 3 tbsp cold butter, cut into cubes
- Parmesan, for topping
- Black pepper
- *You could also use juicy ripe tomatoes in place of the cherry tomatoes (about 12 oz worth, 1-2 tomatoes)
Items you can prep ahead (optional)
- Grate 2 cups zucchini
- Smash or slice 2 cloves garlic
Instructions
- Bring a large pot with about 3 quarts of water to a boil and salt generously (about 2 tablespoons). Cook pasta according to the package instructions to al dente. Reserve 1 cup of the pasta water before draining. Drain and transfer back to the pot.
- While the water comes to a boil and pasta cooks, make the tomato zucchini mixture.
- In a large skillet over medium-high heat, add the oil, tomatoes, zucchini, garlic, and ½ teaspoon salt. Stir to mix everything together, then let cook for 15 minutes, stirring every 5 minutes, or until the tomatoes have burst open and the water that cooked out of the tomatoes/zucchini has cooked down into a sauce (use your spoon to help break open the tomatoes to release their juices once they have burst open). Reduce the heat to medium/medium-low towards the end to prevent burning.
- In the large pot (with the pasta in it), turn the heat on to medium and pour the mixture in along with ½ cup of reserved water, butter, and remaining ½ teaspoon salt. Toss to coat until the butter is melted and the pasta has absorbed the liquid and looks nice and saucy and glossy, about 1-2 minutes. Add a splash of more pasta water if needed. Taste and season with more salt, if needed.
- Serve topped with parmesan and black pepper.
Notes
Substitutions:
- To make vegan, skip the butter and add in some olive oil instead. Top with my pumpkin seed parmesan.
- To make gluten-free, use gluten-free noodles (Jovial Foods brown rice noodles are my favorite)
Storage:
- Store leftovers in an airtight container in the fridge for up to 3 days
Leftovers + Repurposing:
- Leftover pasta will soak up any liquid/sauce as it sits in the fridge and can be a little dry. I like to add in a splash or two of water and then pop it in the microwave until warmed through (stirring halfway). Then just stir it together again - the water will help make it less dry.
- Top leftovers with a fried egg and parm.
- Serve it with a side of grilled chicken.