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Zucchini Linguine

Great recipe to use up the zucchini and yellow squash that are abundant towards the end of summer!


3 zucchini

3 yellow squash


1 Tablespoon lemon juice

2 Tablespoons olive oil

1 large shallot, chopped fine

1 clove garlic, minced

1/2 cup dry white wine

1 tomato, seeded and diced small

1/2 cup dry white wine

1/2 cup Parmigiano-Reggiano, grated fresh

1 Tablespoon unsalted butter

2 Tablespoons basil, chopped chiffonade


Using a vegetable peeler or julienne peeler, remove the outer layer of the squash and zucchini in long, thin strips. Reserve the seedy core for another use. Peels should be about  1/4-1/8 inch in width. Place in a strainer; sprinkle with 1 teaspoon of the salt and gently toss to coat. Set the strainer over a bowl and let stand for 15 minutes. Gently shake strainer to remove excess water. Pat dry to remove as much water as possible. Add the lemon juice to the squash and toss to combine.

Heat olive oil in medium sauté pan over medium-high heat. Add the shallots to the pan and sauté for about 4 minutes and then add the garlic and sauté another minute. Pour in the wine and heat rapidly to a simmer. Cook until the wine is reduced by half. Add the tomatoes to the pan and heat until the tomatoes are warm.  Turn the heat off and swirl in the tablespoon of butter. Toss the sauce and the cheese with the squash and plate the “linguine”. Sprinkle with the fresh basil.

Yield: 8 servings


Be good to the land and the land will be good to you.

Philip James JONES, FARM FOUNDER, 1821-1912