Zucchini Linguine with Herbs

1. 1

   Using a mandoline, julienne the zucchini lengthwise, stopping when you reach the seedy centers.

2. 2

   You should have 12 packed cups of zucchini strands.

3. 3

   In a very large, deep skillet, melt the butter.

4. 4

   Add the zucchini and scallions, season with salt and pepper and cook over moderately high heat, stirring occasionally, until the zucchini is just softened, about 8 minutes.

5. 5

   Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente.

6. 6

   Drain, reserving 1 cup of the water.

7. 7

   Add the pasta to the skillet along with the chopped tarragon, thyme, lemon zest and pecorino cheese and toss well.

8. 8

   Add the reserved pasta water and cook over moderately high heat, stirring, until the sauce is slightly thickened, about 3 minutes.

9. 9

   Transfer to plates, garnish with tarragon and grated cheese and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.