Recipes

LINGUINE WITH ZUCCHINI AND CARROT SAUCE
  • Ingredients
  • 1 full load of pasta dough made into linguine or fettuccine
  • 1/4 cup olive oil
  • 1 cup sliced red onion
  • 1-1/2 cups coarsely shredded peeled carrot
  • 1-1/2 cups reduced-sodium chicken broth
  • 1-1/2 cups coarsely shredded zucchini
  • 2 cloves garlic, crushed through a press
  • salt and freshly ground black pepper to taste
Directions
  1. Make linguine and set aside
  2. Cut onion, carrots, and zucchini into strips to match the width of the pasta
  3. Heat the olive oil in a medium skillet then add the onion and cook over low heat, stirring, until crisp-tender, about 2 minutes
  4. Meanwhile cook pasta until al dente, drain and transfer to a heated serving platter
  5. Add the carrot and chicken broth to the onions and bring to a boil
  6. Simmer over medium-low heat for 2 minutes
  7. Add the zucchini and garlic and cook, stirring often, until the zucchini is barely tender, 1 to 2 minutes
  8. Season with the salt and a generous grinding of pepper
  9. Pour over pasta, toss, and serve immediately.


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