Zucchini Linguine

Zucchini Linguini

Today I’m sharing a dearest friend’s recipe. One of those dishes you try at somebody’s place, adopt, and each time you make it, you think of your friend. I’m thinking a lot about Sanja these days. She used to be an editor in a food magazine that I loved a lot and shared lots of recipes I tried from there with you. And now it’s canceled. After 6 years, on a birthday issue! Who cancels magazine on it’s birthday issue?!

I feel sad. I remember back in 2009. when Gourmet was canceled and all the posts that I read about it. And now, it’s all over again with Sale & Pepe. Such a shame…


Zucchini Linguine

250 g linguine pasta (or tagliatelle)
2 small zucchinis (those with the green skin)
2 cloves garlic
about 300 ml crème fraîche (but you can use sour cream with 22% milk fat too)
died oregano
black pepper
fresh basil
olive oil

Cook pasta in a pot filled with water that you added salt into.

While you wait for the pasta, cut zucchinis into halves lengthwise, and then into relatively thin slices. Sautee them on olive oil with pepper, oregano and chopped basil added. When they’re almost done, add pressed garlic and sautee for a minute, to blend the aromas. Then remove from heat and stir in crème fraîche.

Add pasta (but not too drained, you want a bit of the water it’s was cooked in to get into the pan). Taste and adjust amounts of spices. Heat everything and that’s all.

Note: Add as much crème fraîche as enough for creamy pasta.

I am sending this to Brii from Briggishome, for Weekend Herb Blogging.

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