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Linguine with Zucchini

• 4 or 5 small zucchini

• 2 tablespoons butter

• 1 tablespoon olive oil

• 2 tomatoes, peeled, seeded and chopped

• 4 parsley sprigs

• 1 large garlic clove

• 1/2 pound dried linguine

• 2 tablespoons butter

• 3 tablespoons Parmesan cheese, grated

Cut zucchini crosswise into very thin slices. In a large skillet, heat 2 tablespoons butter with the olive oil. Add zucchini in an even layer; stir until barely tender. Add tomatoes, and cook over moderate heat for a few minutes until soft. Add chopped parsley and garlic.

Meanwhile, cook linguine. Stir together cooked pasta with zucchini mixture. Add the remaining butter and the grated cheese. Pass additional grated cheese. Serves 2 (large servings) or 4 (side dish servings.) Recipe can be doubled.

Adapted from Gourmet

Sunday, August 05, 2001