Taglierini with zucchini, lemon, pinenuts and herbs

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

Similar recipes