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Linguine con le Zucchine

July 1, 2010

I have recently discovered Memorie di Angelina, a blog inspired by the home cooking of  Frank Fariello’s Italian grandmother, Angelina. I love reading his posts; he gives real insight into Italian home cooking. Frank recently posted a recipe for Spaghetti con le Zucchine.  It sounded so good in its simplicity, I made a mental note: must try.

Then Carrie mentioned to me that she had recently made pasta with zucchini, trying to recreate a dish that her Italian “house mom”, Filo, had made. Again, I thought I should try it.

Zucchini popped up again on Tuesday in Smitten Kitchen. Deb made a  Zucchini and Ricotta Galette. It is a thing of beauty and sounds delicious. Another must try!

By now I had zucchini on the brain. (Even wishing we had planted some!)

Last night I made Frank’s recipe with  linguine instead of spaghetti. He eloquently writes his recipes without measurements which is appropriate because I’m sure Italian grandmothers do not measure. I included the measurements that I used last night for those who might appreciate them, but consider them simply guidelines.

This is a great recipe when you want something quick, easy, and satisfying; I’m sure I’ll be making it again.

(I think I’ll have to make Deb’s Zucchini and Ricotta Galette next week when Carrie’s home to help eat it! 8) )



Linguine con le Zucchine

(Inspired by Frank Fariello’s recipe in Memorie di Angelina)

(print the recipe)


Serves 2


4 tablespoons olive oil

2 cloves peeled garlic

10 ounces thinly sliced zucchini

6 ounces linguine

2 tablespoons minced parsley, divided

Salt and pepper, to taste

1. Put a large pot of water on to boil for the pasta.

2. Heat the olive oil in a large frying pan.

3. Crush the garlic into the olive oil, and stir for a minute or two.

4. Add the zucchini, and stir so it’s evenly coated with the olive oil, and spread it out evenly in the pan. Let it cook for 8 – 10 minutes, stirring occasionally, until it’s done and starting to brown.

5. Season to taste with salt and pepper and add 1 tablespoon of the minced parsley.

6. When the water is boiling, add 2 tablespoons of salt and the linguine. Cook it for 1 minute less than it says on the package directions. It will finish cooking with the zucchini. (My linguine said to cook for 9 minutes, so I cooked it for 8.)

7. When the pasta is done, reserve a bit of the water to use if your pasta seems to dry. (I found I didn’t need it.) Drain the pasta and add it to the zucchini. Stir it well and cook for about a minute more.

8. Serve, garnished with the other tablespoon of parsley.

9 Comments leave one →
  1. July 1, 2010 11:27 am

    This looks beautiful. This is another “must try” for me.

  2. July 1, 2010 1:12 pm

    Thank you, Madin. I hope you like it! 8)

  3. July 1, 2010 7:17 pm

    this looks amazing! I am a “gluten-free” eater, but will definitely be making this with my GF pasta!
    Thanks for sharing!

  4. July 18, 2010 3:06 am

    hi love zuchini a lot its mild taste infact goes very well with most curries that i make. you could also try one variety from me at :

    • July 18, 2010 3:18 pm

      Abraham, your Courgette Masala looks delicious. I’ll have to keep that in mind, especially if I have a successful crop of zucchini!

  5. Frank permalink
    July 28, 2010 5:54 am

    Doesn’t this look good! Glad you liked the recipe and many thanks for the kind words!

    • July 28, 2010 7:08 am

      Thank you, Frank! I know I’ll be trying many more of your recipes.


  1. Linguine mit Zucchini (Linguine con le Zucchine) | Italienische Rezepte – Marzapane

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