Name: Linguine and Zucchini with Bagna Cauda Sauce
Cook time: 15 min
Total time: 25 min
Yield: Makes 6 servings
Ingredients: 2 garlic cloves, minced; 7 flat anchovy fillets, rinsed, patted dry, and minced; 3 tablespoons extra-virgin olive oil; 1 cup heavy cream; 1/2 teaspoon fresh lemon juice; 1 pound linguine; 2 pounds zucchini, cut into 1/8-inch matchsticks

Recipe information

Total Time
25 min
Yield
Makes 6 servings

Ingredients

2 garlic cloves, minced

7 flat anchovy fillets, rinsed, patted dry, and minced

3 tablespoons extra-virgin olive oil

1 cup heavy cream

1/2 teaspoon fresh lemon juice

1 pound linguine

2 pounds zucchini, cut into 1/8-inch matchsticks

Preparation

Step 1
Cook garlic with anchovies in oil in a 12-inch heavy skillet over medium heat, stirring, until golden, about 2 minutes. Add cream and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in lemon juice and season with salt and pepper.
Step 2
Meanwhile, cook linguine in a pasta pot of well-salted boiling water until al dente, adding zucchini 2 minutes before pasta is ready. Drain, then toss with sauce.

TagsPasta Linguine Italian European Zucchini Squash Vegetable Anchovy Fish Seafood Main Starter Dinner Nut Free Quick Easy 30 Minutes or Less Weeknight Meals Summer Gourmet

Recipe notes

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