Zucchini Linguine

I know, I know your so over zucchini. We are heading in to October and I felt the same way. That was before I discovered Grace Parisis' zucchini linguine with herbs. Zucchini and scallions are shredded to look like linguine. Wait..it gets better. She mixes these veggies with melted butter and herbs, tosses in some cooked linguine and tops it all off with pecorino cheese.

Many birthdays ago I was given a mandoline. I used it once to perfectly slice onions, however I also happen to slice my index finger. My perfect onion slices were covered in blood. Since that incident, my sweet mandoline has been in hiding. This time I was more careful, ending up with lovely string like zucchini strands. I planned on calling it zucchini beet linguine if I just happen to slice my finger again. I can hear the comments already.." that beet juice adds such great color to the linguine." Seriously, this is a great 'say goodbye to summer veggies' pasta dish.

• 2 pounds small zucchini
• 3 Tablespoons unsalted butter
• 2 scallions thinly sliced lengthwise
• salt and pepper
• About 3/4 pound of linguine
• 1 Tablespoon chopped tarragon
• 1/2 Tablespoon chopped lemon thyme (I used regular thyme, it was fine, I got done on time, please don't whine).
• 1/2 teaspoon grated lemon zest
• About 1 cup of freshly grated cheese, Grace Parisi recommends pecorino, I used parm and it was delicious)

Break out your mandoline to julienne the zucchini lengthwise. Avoid the seedy centers. Mandolines have really come down in price since I got one. This recipe may be a good excuse to pick one up. Just think, you will have perfectly sliced onions and tomatoes on your burgers at your next barbecue. FYI, if you cut yourself, and you just might, don't whine to me about it, just be careful. Ok back to the zucchini, when you are finished you should have about 6 cups of beautiful zucchini strands.

Cook linguine in salted water till al dente, drain, be sure to reserve 1 cup of the water from the pasta.

In a large pan melt the butter, adding both the scallions and zucchini. Cook for about 10 minutes till the zucchini begins to soften, season with salt and pepper. Combine the linguine with the zucchini and scallions. Add the chopped tarragon, lemon zest, thyme and grated cheese. Mix everything together slowly adding pasta water. Cook over high heat, stiring occasionally till the sauce appears to thicken. This took about 4 minutes. Scoop a nice portion on to a plate, garnish with grated cheese.