INGREDIENTS:
- 12 ounces linguine or fettuccine
- 1 tablespoon olive oil
- 1/2 cup finely diced shallot or onion
- 2 cloves garlic, finely minced or pressed through a garlic press
- Pinch of red pepper flakes (optional)
- 4 cups diced zucchini
- 2 cups cherry tomatoes, halved
- 1 cup chicken or vegetable broth
- Salt and pepper to taste
- 1 cup chopped fresh basil
- 1/2 to 1 cup freshly grated Parmesan cheese
DIRECTIONS:
- Bring a pot of lightly salted water to a boil and cook the linguine until al dente, according to package directions. Drain and toss with a drizzle of olive oil to prevent sticking (unless ready enough to just add to the sauce mixture below).
- While the water is boiling/pasta is cooking: heat the oil in a nonstick 12-inch skillet over medium heat. Add the onion, garlic and red pepper flakes, if using, and cook, stirring often, until the onion turns translucent, 3-4 minutes.
- Add the zucchini, tomatoes, broth and a pinch of salt and pepper. Bring the mixture to a simmer, and cook until the zucchini and tomatoes soften, 5-10 minutes; the mixture will thicken a bit as the liquid evaporates and it cooks down. Stir every once in a while to prevent sticking and moderate heat, if needed. Season to taste with additional salt and pepper, if needed.
- Toss the drained pasta with the zucchini/tomato mixture. Add the basil and Parmesan cheese and toss again. Serve immediately.
