Walnut Zucchini Pasta

Last week I put together a little vegetarian dinner for some friends, and I figured I’d share it here since I haven’t shared a recipe in a  while (mostly so I can have record of it when we want to replicate it!)

This is a summer time pasta dish with nice color and wonderful flavor. We’re not even vegetarians, but the artichokes and walnuts contribute such a nice heartiness, it can easily stand alone as a meal!

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Walnut Zucchini Pasta

serves 8-10

1 16 oz pkg linguine pasta, cooked and drained

2 large zucchinis, thinly cut into half moon shapes

1 can quartered artichoke hearts, drained

1/2 cup chopped walnuts

1/2 cup olive oil soaked sun-dried tomatoes, chopped

4 oz crumbled feta

3-4 Tbsp olive oil

2 cloves garlic, minced

1 Tbsp balsamic vinegar

fresh oregano, for garnish

grated parmesan, for garnish

Directions:

Cook linguine according to package. Drain and set aside. Heat walnuts with salt and pepper in large skillet until lightly browned. Remove from pan. Add 1-2 Tbsp olive oil until heated. Saute zucchini with salt, pepper, and chili flakes to taste until tender, about 5 minutes. Add garlic and artichokes, cooking another 1-2 minutes. Add mixture to drained pasta, stirring to combine. Stir in sun-dried tomatoes, feta, and walnuts. Add balsamic vinegar and olive oil, increasing oil amount if dry. Garnish with parmesan and oregano.

Serve warm to room temperature.

Enjoy!

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