Recipe

Linguine With Squash Noodles And Pine Nuts Recipe

Add Step-by-Step Photos	Greekgirrrl / All my dishes 4 months ago Here’s a recipe to put you in a warm-weather mood even when it’s cold out, with ingredients that are available almost all year long. Special equipment: A julienne peeler makes cutting the squash noodles simple, but you can easily cut them by hand. ... More Prep:25m Cook:20m Servings:6	Greekgirrrl
	italian pasta dish that islightandhealthy

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Ingredients

1/3 cup pine nuts

2 tablespoons unsalted butter

2 tablespoons olive oil

4 medium shallots, very thinly sliced

1 medium lemon, zest finely grated and juice reserved, separately

3 medium zucchini

2 medium yellow squash or gold zucchini

12 ounces linguine ( 3/4 of a 1-pound box)

1/2 cup chopped fresh herbs (use a mixture of chives, parsley, chervil, tarragon, and basil), plus more for garnish

2 1/2 ounces ricotta salata cheese, finely shredded or grated (about 1 cup), plus extra shavings for garnish

Directions

Bring a large pot of heavily salted water to a boil. Heat a small frying pan over medium heat, add pine nuts and toast, shaking the pan occasionally, until they are golden, about 3 minutes. Remove from the pan and set aside.

Heat butter and oil in a medium saucepan over medium heat. Once butter foams, add shallots and a pinch of salt, and cook, stirring occasionally, until shallots are soft and translucent, about 7 minutes. Stir in toasted pine nuts and lemon zest, season with salt and freshly ground black pepper, and remove from heat.

Trim ends off of the zucchini and yellow squash. Using a julienne peeler or a mandoline, cut the skin and first layer of flesh from each squash piece in long ribbons, or “noodles.” (You should have about 3 cups.) Alternatively, you may use a knife to slice the skin and first layer of flesh off each side of the squash (creating four 1/8-inch-thick slices), and then julienne each piece into 1/8-inch-wide ribbons. Reserve the remaining squash for another use.

Cook linguine according to package directions. When about 1 minute of the pasta’s cooking time remains, add the squash noodles to the pot. When the linguine is cooked and the squash is tender, drain well in a colander and then return to the empty pot.

Add the shallot mixture, lemon juice, herbs, and half of the grated cheese. Season with salt and lots of freshly ground pepper, and toss well. Transfer pasta to a serving platter, and garnish with more fresh herbs and the cheese shavings. Pass extra cheese on the side.

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