Linguine with Tomatoes, Baby Zucchini and Herbs

Serving Size: 4
Total Time:


  • 1 Pound tomato, cored and finely chopped
  • 3 baby zucchini, thinly sliced
  • 12 Ounce linguine
  • 0.33 cup extra virgin olive oil
  • 1 small red chile, seeded and minced
  • 2 tsp kosher salt
  • 2 clove garlic, minced
  • 1 Tbsp chopped parsley
  • 1 Tbsp chopped basil
  • 0.25 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving


  1. In a large bowl, toss the tomatoes with the basil, parsley, garlic, salt, chile and olive oil.
  2. In a large pot of boiling salted water, cook the linguine until al dente; drain well. Add the linguine to the bowl along with the sliced zucchini and toss. Add the 1/4 cup of grated cheese, toss again and serve in bowls, passing more cheese at the table.