This zucchini linguine with mint and basil is fresh and light, but rather indulgent with cream and optional mozzarella cheese. A vegetarian weeknight dinner that feels especially nice in the spring and summer months.
If you love pasta as much as my family does, then you perhaps you may like to try my roasted vegetable pasta salad for a summer dish, or my tahini broccoli pasta for an evening meal. Both easy to make and so tasty!
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Why you'll love this recipe
- Fresh herbs for summer - this recipe is all about mint and basil, which gives so much flavour.
- Tomato-free pasta sauce - for those who aren't keen on tomatoes, or can't tolerate, this doesn't contain any and uses cream and herbs instead.
- Easy to make - just a few steps to make the linguine.
Ingredients
The main ingredients you will need are:
- Zucchini - the star vegetables ingredient of the dish, it soaks up the cream and herbs when grated into the sauce.
- Linguine - you can use regular pasta, but linguine feels a but lighter.
- Mint and basil - the fresh taste of summer.
- Cream - the basis of the sauce.
- Mozzarella - optional, but adds some protein for a heartier meal.
Make sure to see the recipe card below for the full ingredients list and their quantities!
Step by step instructions
- Cook the linguine according to packet instructions.
- While the linguine is cooking, heat the olive oil in a pan and add the onion and garlic (if using) and cook for 2-3 minutes until the onion has softened.
- Add the sliced courgette to the pan and cook for a few minutes until softened. Then add the grated zucchini and cook for about 5 minutes on a low to medium heat, stirring regularly. Pour in the apple cider vinegar, if using.
- About two minutes before the linguine is ready, add the cream, chopped mint and basil to the pan, leaving a few whole basil leaves aside to use as a garnish. Stir thoroughly.
- Drain the pasta, add back into the saucepan and pour in the zucchini, mint and basil sauce. Stir thoroughly, and sprinkle on the salt.
- Plate up and add mozzarella, if using.
More pasta recipes to enjoy
Lots of tasty comfort food dishes for your evening meal or summer picnic!
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Zucchini linguine with mint and basil
Ingredients
- 150 g linguine (or brown rice pasta)
- 1.5 large zucchini
- 1 tablespoon olive oil (extra virgin)
- ½ white onion chopped
- 1 clove garlic finely chopped (optional)
- 6 tablespoon single cream
- large handful fresh mint chopped
- handful fresh basil chopped or torn
- 1 mozzarella ball (optional)
- 1 teaspoon apple cider vinegar (optional)
- salt to taste
Instructions
- Cook the linguine according to packet instructions.
- While the linguine is cooking, heat the olive oil in a pan and add the onion and garlic (if using) and cook for 2-3 minutes until the onion has softened.
- Slice half the zucchini and grate the remaining zucchini. Add the sliced courgette to the pan and cook for a few minutes until softened. Then add the grated zucchini and cook for about 5 minutes on a low to medium heat, stirring regularly. Add the apple cider vinegar, if using, and stir through.
- About two minutes before the linguine is ready, add the cream, chopped mint and basil to the pan, leaving a few whole basil leaves aside to use as a garnish. Stir thoroughly.
- Drain the pasta, add back into the saucepan and pour in the zucchini, mint and basil sauce. Stir thoroughly, and sprinkle on the salt.
- Plate up the linguine, add some torn mozzarella (if using) and garnish with a few basil leaves.
- Serve immediately and enjoy!
Notes
Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list, histamine
All ingredients in this recipe score a '0' on the SIGHI list, with the exception of:- wheat (in the pasta), which scores a '1'.
- apple cider vinegar, which scores a '1'. This can be omitted.
- garlic, which scores a '1'. The SIGHI list states this is usually well tolerated after cooking, but can be omitted from this recipe.
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