Eating well: How to make zucchini linguine | The Eastside Scene

Chef John Howie shares a mouthwatering recipe for Zucchini Linguine, a variation on the pasta dish that takes advantage of the harvest season.

By Daniel Nash • October 3, 2014 4:56 pm
Zucchini Linguine
Zucchini Linguine

By Yekta Aarabi

Autumn is the perfect time to add a new recipe to your collection. For the party organizers among us, soon enough the holidays will bring visitors into our homes.

This year, why not show off your culinary prowess? You can treat your out-of-town guests to a Northwest meal from Bellevue’s John Howie Restaurants, fixed in your very own kitchen.

Chef John Howie has a mouthwatering recipe for Zucchini Linguine, a variation on the pasta dish that takes advantage of the harvest season.

Zucchini has a mild flavor and a smooth texture. Harvested in June through October it is one of those wonderful fall vegetables that makes a great dish for the family.

Howie’s recipe replaces traditional pasta with the squash itself, sliced into long and thin noodles.

Zucchini Linguine

Servings: 2 (Multiply ingredients as needed for your party)

 

  • 1 pound (about 2 cups) zucchini, sliced 1/4” x 1/4” x 5-6” long
  • 2 tablespoons first press‚Ä®extra virgin olive oil
  • 1 tablespoon & 1/2 teaspoons fresh and finely minced shallots
  • 1 tablespoon shaved slices of garlic
  • 1/4 teaspoon crushed red chili flakes
  • 1 cup Roma tomato, diced in half
  • 1 tablespoon & 1-1/2 teaspoons vegetable stock
  • 1/2 cup artichoke hearts, sliced into 1/4” wedges
  • 1/4 cup Kalamata olives, pitted and quartered
  • 1-1/2 teaspoons pink sea salt
  • 1/2 teaspoon black ground pepper
  • 3 tablespoons fresh basil, julienned 1/16”
  • 2 tablespoons toasted pine nuts

 

Heat the olive oil over medium heat, then add the shallots, shaved garlic and crushed chilies. Sauté for two to three minutes with light browning.

Add the Roma tomatoes, salt, and vegetable stock, cook them until the tomatoes are tender and the sauce thickens a bit.

Add the artichokes and olives, warming them through.

Add the zucchini and cook them until warmed through but do not overcook. Remove from heat and toss in the basil.

Mound high evenly in pasta bowls and sprinkle with pine nuts, the serve.

This story originally appeared in the October issue of The Eastside Scene magazine. Read the online Green Edition here.