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Patsy's Linguine and Zucchini

Yield: 2 to 4 servings


  • 1/4 cup olive oil
  • 4 medium-sized zucchini, sliced into rounds
  • 4 cloves garlic, sliced
  • 4 fresh basil leaves
  • 4 fresh sprigs Italian parsley
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound linguine


In a large skillet, heat half of the olive oil over moderate heat. Add the zucchini and sauté until golden brown, about 5 to 7 minutes. Remove from the heat and transfer the zucchini to paper towels to drain.

Pour the remaining oil into the skillet, add the garlic, and sauté until golden. Remove the skillet from the heat, and when it has cooled slightly, add the basil, parsley, zucchini, 1/4 cup water, salt, and pepper.

In the meantime, bring 3 quarts of water to a boil and cook the linguine until aldente. Drain and toss with the zucchini.

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