It’s no secret that I have a love for old recipes. Dishes that my mom has been making since I was a kid. The ones that come from books with yellowed pages, dog-eared magazines or taped-together index cards. Recipes just like this Matchstick Vegetable and Herb Linguini.
I can remember afternoons asking my mom what was for dinner and getting the reply: pork chops. Hmmm, boring…not really the answer I was hoping for. So I’d try again and ask what she was making to go with the pork chops. And if I was lucky, she’d say “that pasta, the one with the matchstick zucchini and carrots.” Bingo! Now I had something to look forward to!
My mom originally got this recipe from the back of a Ronzoni pasta box. Sometimes she’d by a particular box of pasta just because it had a good recipe on the back! We still have the old piece of cut out cardboard with the recipe printed on it, though we’ve updated and adapated it a bit.
This is a simple and easy side dish to serve with – you guessed it – pork chops. It would also be great with chicken or fish too. It only takes about 15 minutes so it’s great for a weeknight meal, but also pretty enough to entertain with!
Making Matchstick Vegetable and Herb Linguini
Start with putting on a big pot of water to boil and cook the pasta according to directions. While you’re waiting the for the pasta, chop the vegetables – zucchini and carrots – into matchstick shaped strips, about a cup of each. You’ll also need to chop the herbs – fresh basil and parsley.
In a large skillet, saute 2 cloves of minced garlic and the veggies in olive oil for about 5 minutes, or until they are firm, but tender. Then add black pepper, the herbs and lemon juice. Add the drained pasta, and toss gently to combine. Sprinkle with Parmesan cheese and serve!
Fresh lemon juice, herbs and garlic are best in this recipe, but in a pinch dried herbs, jarred garlic and bottled lemon juice will do!
Now’s the time when zucchini is abundant, so give this Matchstick Vegetable and Herb Linguini recipe a try asap…you’ll love it!
- 12 oz. linguini
- 2 cloves garlic, minced
- 1 c. zucchini, chopped into strips
- 1 c. carrots, chopped into strips
- 2 T. olive oil
- 4 tsp. lemon juice
- 1 T. basil, chopped
- 1 T. parsley, chopped
- 1 tsp. black pepper
- 2 T. grated Parmesan cheese
- Cook pasta according to directions; drain.
- In a large skillet, saute minced garlic and vegetables in olive oil about 5 minutes, or until firm, but tender.
- Add the black pepper, herbs and lemon juice.
- Toss the pasta in with the vegetables and gently stir to combine.
- Sprinkle with parmesan cheese.