Half & Half Linguini Zucchini Noodles

By Erin Lynch, Food Blogger at www.platingsandpairings.com

This cherry tomato salad with roasted lemons is the perfect side dish. Sweet tomatoes combine with a tangy vinaigrette and delicious roasted lemons.

Serves: 4

Prep Time: 15 min

Cook Time: 15 min


  • 3 medium Divine Flavor zucchini
  • 8 oz linguine (half a package)
  • 3 tablespoons olive oil
  • ¼ cup capers, drained, rinsed & dried
  • 2 cloves minced garlic
  • ½ cup chopped mint
  • ¾ cup chopped dill
  • ¾ cup chopped flat-leaf parsley
  • pinch of red pepper flakes
  • Salt and pepper
  • 3 tablespoons butter – diced
  • 1 ¼ cups freshly grated Parmesan cheese


  1. Julienne your zucchini using your preferred method.
  2. Cook the pasta in boiling, salted water according to the package instructions, then drain in a colander, reserving a little of the cooking water.
  3. While the pasta is cooking, heat 2 tablespoons of the olive oil in a large frying pan over medium heat, add the capers, and cook until crips. Remove with a slotted spoon and place on a paper towel to cool.
  4. Heat the remaining tablespoon of oil in the pan, and cook the zucchini, garlic, and pepper flakes, until just tender, 1-3 minutes.
  5. Toss the zucchini with the drained pasta, along with the herbs. Season with salt and pepper. Add the butter, ¼ cup of the reserved cooking water, and half the cheese and mix well. Serve immediately, sprinkled with the remaining cheese and fried capers.
  6. In a medium bowl combine the remaining ingredients and add to cucumbers and toss. This can be served immediately or stored in a sealed container for 1-2 days under refrigeration.