Zucchini Linguini

It was a pretty busy day. Being a meeting for most of an afternoon, getting errands done and hurrying home to fix dinner. But what do I make? Let's see what goodies I had left from the farmer's market. Grape tomatoes and zucchini. Okay, I could use those. Here's a really easy simple weeknight dinner that would only take 30 minutes.

Chopped up the zucchini and tomatoes and sauteed them. I let the whole mixture simmer to let the juices of the tomato become the sauce of the whole dish. No canned tomatoes needed. Cooked up the rest of the linguini I had left and tossed the whole thing together. Sprinkled some grated parmesan and dug right in.

A simple easy veggie pasta dish that can be made at any day of the week.

Serve 2-3

Zucchini Linguini

3 medium tomatoes - chopped or 1 lb grape tomatoes
2 large zucchini - Sliced or chopped
extra virgin olive oil
2 garlic cloves - chopped
salt
pepper
1/2 grated parmesan cheese
1/2 box linguini

Cooked the pasta in a pot of salt season boiling water. Cook until al dente roughly 8-10 minutes.

Drain the pasta and toss drizzle a little olive oil to keep the pasta from clumping and sticking together. Set aside.

In a skillet, saute the garlic for 30 sec. Toss in the zucchini and saute until cooked through.

Add the tomatoes, including seeds and all. Saute for a minute or two on medium heat until the juices of the tomatoes seep out. Drizzle in a little more olive oil and lower the heat. Bring to a simmer for roughly 5-10 minutes.

Plate the zucchini and pour over the zucchini and tomato sauce. Sprinkle some grated parmesan. Serve warm.