Linguine with Zucchini, herbs & peppers: Today a first course very summer, simple, all vegetarian and tasty (also perfect vegan twist eliminating the cheese or replacing it with a vegan). Is’ good hot but lukewarm, especially in these summer evenings, When hot dishes we didn't want: Linguine with Zucchini (the Sicilian light green, desserts cakes, I bring from Sicily, because they're not in Rome), yellow peppers, chopped fresh herbs and lemon and a pecorino cheese Dop aged 12 months, raw milk cheese. The simplicity of the dish is evident, but you must try it to understand how the zucchini and peppers match perfectly with each other and how the sweetness is enhanced by the scent of Basil, Marjoram, fresh oregano and thyme and lemon zest acidity by the slight. The flavor is complemented by pecorino. And you think you prepare in less than 30 minutes…
Ingredients for 4 people:
- 360 grams of linguine
- 1 large or 2 small yellow pepper
- 1 Zucchini (better if the Sicilian light green or le romane with flower)
- a clove of fresh garlic
- half fresh onion
- extra virgin olive oil as required
- 1 teaspoon grated lemon zest
- salt and pepper
- a small bunch of fresh herbs (Basil, oregano, Marjoram, lemon thyme)
- pecorino cheese Dop (with a year of seasoning) to taste
Wash the peppers, remove the stalk, seeds and all white filaments inside, then cut into julienne, which is very thin strips and set aside. Wash the zucchini, clean it by taking off the ends and cut into thin slices. Finely chop the fresh garlic and onion, Finally also chop herbs, leaving aside a few leaves of each for garnish.
Cover the bottom of a pan with a drizzle of olive oil and cook the zucchini, lightly season with salt and stirring occasionally until it becomes golden brown. Put them aside. Add a little olive oil in the same pan and Brown the garlic and onion: When they are lightly wilted, Add peppers, season with salt and toss over high heat for 5 minutes because they have to stay crispy. Fire off, combine the zucchini, the grated lemon and chopped herbs.
Boil the pasta in salted water, drain it al dente putting aside a little’ of the cooking water. Skip the pasta with Zucchini and peppers sauce combining cooking water if necessary.
Serve linguine Powdering the dish with pecorino cheese and garnished with herbs. Bon appétit!
THE PAIRING: We recommend combining this recipe, from the sweet tendency, given the presence of peppers and courgettes, with a beer from the spicy and bitter and Hoppy aftertaste. The Open Rolling Stone, produced by the brewery Baladin (Piedmont), suits our. The contrast of flavors creates a nice balance on the palate.