Linguine Fine with Zucchini, Basil and Dill

1. 1

   Cook the linguine fine in a large pot of boiling salted water until al dente.

2. 2

   Reserve 1/4 cup of the pasta cooking water, then drain the pasta.

3. 3

   Meanwhile, in a food processor, puree the dill with the basil, garlic and 3 tablespoons of the olive oil.

4. 4

   In a large, deep skillet, heat the remaining 3 tablespoons of olive oil.

5. 5

   Add the scallions and cook over low heat, stirring occasionally, until softened, about 10 minutes.

6. 6

   Spread the zucchini on top of the scallions, cover and cook until the zucchini are al dente, about 6 minutes.

7. 7

   Add the pasta to the skillet along with the reserved pasta cooking water, season with salt and pepper and toss.

8. 8

   Add the herb puree and the Pecorino and toss well.

9. 9

   Transfer to a bowl and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.