How to make it

  • 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.

Reviews & Comments 3

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    " It was excellent "
    earthlover11 ate it and said...
    Oh my god! I absolutely love every ingredient in this recipe. I'm excited to make it!
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    " It was excellent "
    ruskingirl ate it and said...
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    " It was excellent "
    uptightwasp ate it and said...
    delicious but only after I add some very thinly sliced strips of filet mignon
    Was this review helpful? Yes Flag

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