Linguine riviera
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Linguine |
| 2 | teaspoons | Olive Oil |
| 1 | Onion; chopped | |
| 3 | Garlic Cloves; minced | |
| 3 | mediums | Zucchini; Quartered |
| ; Lengthwise And | ||
| ; thinly sliced | ||
| 2 | Tomatoes; seeded and diced | |
| 1 | tablespoon | Balsamic Vinegar |
| ½ | teaspoon | Salt |
| 4 | teaspoons | Grated Parmesan Cheese |
Directions
1. Cook the linguine according to package directions and drain.
2. In a large non-stick saucepan or Dutch Oven, heat the oil. Saute the onion and garlic until softened, about 3 minutes. Stir in the zucchini and saute until softened, about 3 minutes.
3. Stir in the tomatoes, vinegar and salt; cook, stirring as needed, until the sauce thickens slightly, about 5 minutes. Stir in the linguine; cook, tossing constantly, until heated through, 2-3 minutes. Serve, topped with cheese.
POINTS per serving: 4
NOTES : Fresh basil is a nice addition to this recipe. Add ½ cup of minced fresh leaves or 1-2 TBS dried when you stir in the linguine.
Recipe by: Sarah, Duchess of York Converted by MM_Buster v2.0l.