Ingredients

The following ingredients have 4 Servings
  • Olive oil
  • 2 zucchini or yellow squash, sliced into ribbons with a vegetable peeler
  • 1/2 pint cherry tomatoes (halved)
  • 16 ounces dried linguine
  • 3 cups water
  • 1 1/2 cups chicken broth
  • 1 shallot (peeled and minced)
  • 2 garlic cloves
  • 1 1/2 salt
  • 1/2 teaspoon crushed red pepper
  • 2 tablespoons Greek yogurt
  • Zest of lemon
  • 1/4 cup shaved ricotta salata
  • 1/4 cup Italian bread crumbs mixed with 1/2 teaspoon salt (for topping)

Instruction

  • To a large dutch oven or medium saucepan, heat a tablespoon of olive oil over medium-high heat. When the oil shimmers, add the ribbons of zucchini and cook until lightly browned, flipping halfway through, about 2 to 3 minutes. Remove and set aside. Add more oil if needed (I added about a teaspoon more) and when hot, add the cherry tomatoes. Cook until slightly softened, about 2 minutes. Remove and salt both the zucchini and the tomatoes. (If the bottom of the pan is super browned, feel free to give it a rinse!)
  • To the same dutch oven or medium saucepan, add the pasta (if it doesn’t lay flat, then break it in half), water, chicken broth, shallot, garlic, salt and crushed red pepper
  • Turn the heat to high and leave it uncovered. When the water comes to a boil, set your timer to 6 minutes. While it’s cooking, stir it with a pair of tongs often. This will ensure even cooking with the noodles.
  • At the 6 minute mark, taste the pasta. If it needs a bit more time, set a timer for a minute or so more. Then turn the heat off. Stir in the yogurt, 1 teaspoon olive oil, lemon zest and ricotta salata; allow it to rest for about a minute. This allows the pasta to soak up any of the residual liquid. Give it a taste and adjust the salt according to taste (I added about a teaspoon more). Lastly, add the cooked zucchini and cherry tomatoes and toss one last time. Divide amongst bowls and top with the bread crumbs.