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!


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


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.



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