@thesavorynook: 𝐓𝐡𝐞 𝐒𝐮𝐦𝐦𝐞𝐫 𝐏𝐚𝐬𝐭𝐚 𝐈’𝐥𝐥 𝐁𝐞 𝐌𝐚𝐤𝐢𝐧𝐠 𝐨𝐧 𝐑𝐞𝐩𝐞𝐚𝐭 Full recipe - https://www.thesavorynook.com/post/summer-linguine-with-zucchini-and-cherry-tomatoes-recipe Sometimes the simplest recipes are the ones you end up craving all summer long. Fresh zucchini, sweet burst cherry tomatoes, garlic, lemon, basil, and plenty of Parmesan come together in one light, fresh pasta that’s ready in about 20 minutes. Save this one for your next busy weeknight, backyard dinner, or summer gathering—you’ll be making it on repeat too! #pastarecipe #summerpasta #zucchini #cherrytomatoes #EasyRecipes Ingredients * 12 oz linguine * 2-3 tablespoons olive oil (coat the bottom of pan) * 4 cloves garlic, minced * 2 medium zucchini, cut into half-moons * 2-3 cups cherry tomatoes whole * Salt and freshly cracked black pepper, to taste * Teaspoon Italian seasoning * Zest of 1 lemon * Juice of ½–1 lemon (to taste) * ½ cup reserved pasta water * ½ cup freshly grated Parmesan cheese * ¼ cup fresh basil but you can put more I like a lot, torn or chopped * Optional: crushed red pepper flakes for a little heat Instructions 1. Bring a large pot of generously salted water to a boil. Cook the linguine until almost al dente because you will finish cooking it in the sauce last 1-2 minutes reserving ½ cup of the pasta water before draining. 2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for about 30 seconds until fragrant. 3. Add the zucchini and cook for 4–5 minutes, stirring occasionally, until just tender. 4. Stir in the cherry tomatoes and season with salt and pepper and a little Italian seasoning. Cover for about 3-4 minutes or until the tomatoes begin to burst and create a light sauce. Do not overcook! 5. Add the linguine to the skillet along with the reserved pasta water, lemon zest, and lemon juice. Toss everything together until the sauce lightly coats the pasta. 6. Stir in the Parmesan and fresh basil until the cheese melts into the sauce. 7. Finish with extra Parmesan, fresh basil, and a pinch of crushed red pepper flakes or olive oil.

The Savory Nook | Jamie

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Tuesday 30 June 2026 14:36:07 GMT