earthboundfarmearthboundfarmRecipes / Mains / Linguine with Spinach, Summer Squash and Mozzarella
Servings: 4
| Active Time: 10 minutes
| Total Time: 10 minutes
form a tasty medley for a quick pasta dinner.
Finished with a zesty gremolata and plenty of Parmesan cheese, it’s a delicious vegetarian meal with tons of summertime flavor.
1 Box of linguine Cook the linguine as directed on the package
1 pound cooked linguine
salt
0.25 cup olive oil
0.25 teaspoon crushed red pepper flakes
0.5 cup thinly sliced shallots
2 zucchini
2 yellow (summer) squash
2 tablespoon minced fresh garlic
Sea salt and freshly ground black pepper
10 ounce Earthbound Farm Organic Baby Spinach
2 cup (packed) fresh basil leaves
1 cup grated Parmesan cheese
1 cup bite-size fresh mozzarella balls
0.25 cup minced fresh flat leaf parsley
grated zest of 1 large lemon
1 tablespoon capers
Bring a large pot of water to a boil over high heat. Add 1 to 2 tablespoons of salt and the linguine. Cook the pasta al dente: just tender but still firm to the bite. Reserve at least 1 cup of the cooking liquid and drain.
Meanwhile, heat the oil in a large skillet over medium heat. Add the crushed red pepper and shallots, and cook, stirring frequently, until the shallots begin to soften, about 2 minutes. Add the squashes and raise the heat to medium-high. Cook, stirring occasionally, until the squash is barely crisp-tender, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute. Season the vegetable medley with salt and pepper to taste.
Using tongs, transfer the linguine to the skillet, and add about 1/2 cup of the pasta cooking liquid. Stir in the spinach and basil, and cook until the greens wilt, 1 to 2 minutes. Add the Parmesan and mozzarella cheeses and 1/2 cup of the pasta cooking liquid, or more if the mixture seems dry. Cook until the mozzarella just begins to melt, about 1 minute, then remove the skillet from the heat. Stir in the gremolata and serve immediately, with more Parmesan as garnish, if desired.
To make the gremolata, add the parsley, lemon zest, and capers to a small bowl and stir to combine thoroughly. Set aside. (The mixture can be refrigerated, covered, if you’re making it several hours ahead of using.)
