directions
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1
Make linguine and set aside
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2
Cut onion, carrots, and zucchini into strips to match the width of the pasta
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3
Heat the olive oil in a medium skillet then add the onion and cook over low heat, stirring, until crisp-tender, about 2 minutes
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4
Meanwhile cook pasta until al dente, drain and transfer to a heated serving platter
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5
Add the carrot and chicken broth to the onions and bring to a boil
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6
Simmer over medium-low heat for 2 minutes
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7
Add the zucchini and garlic and cook, stirring often, until the zucchini is barely tender, 1 to 2 minutes
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8
Season with the salt and a generous grinding of pepper
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9
Pour over pasta, toss, and serve immediately.
LINGUINE WITH ZUCCHINI AND CARROT SAUCE
ingredients
- 1 full load of pasta dough made into linguine or fettuccine
- 1/4 cup olive oil
- 1 cup sliced red onion
- 1-1/2 cups coarsely shredded peeled carrot
- 1-1/2 cups reduced-sodium chicken broth
- 1-1/2 cups coarsely shredded zucchini
- 2 cloves garlic, crushed through a press
- salt and freshly ground black pepper to taste