Yield: 3 -4
| Measure | Ingredient |
|---|---|
| 7 ounces | Taglierini (or Linguini) |
| 8 ounces | Small firm zucchini |
| ½ cup | Fresh herbs (parsley, basil, chervil, lemon thyme etc) |
| 1 \N | Lemon |
| 6 tablespoons | Virgin olive oil |
| 5 tablespoons | Pine nuts |
| 4 \N | Shallots- thinly sliced and roughly chopped |
| 4 teaspoons | Capers- rinsed |
| 2 \N | Sun-dried tomatoes- cut into thin strips |
| \N \N | Parmesan- grated |
Cut zucchini diagonally into pieces, same thickness as pasta. Cut into narrow matchsticks. Chop herbs. Remove thin strip of lemon peel and cut into fine slivers.
Heat 2 T. oil in pan- add nuts. When browned, add shallots and cook at med.
heat til soft. Transfer to bowl. Add oil, lemon, capers, tomatoes and herbs.
Boil water. Cook zucchini approx. 1 minute and remove. Dry and add to bowl.
Cook pasta and toss with herb mixture.
Serve with Parmesan as a passer.
Posted to fatfree digest V96 #243 From: "Jen Whitmer" <jwhitmer@...> Date: Mon, 2 Sep 1996 10:13:13 +0000