This Half and Half Linguini uses half “real” noodles and half zucchini noodles for a tasty treat with less calories. Plenty of fresh herbs – mint, dill, and parsley – brighten things up along with the briny capers which are fried until crisp.
Half and Half Linguini grew out of my love to eat a HUGE bowl of pasta. This pasta doesn’t actually have half and half in it. Instead, it combines half pasta and half zucchini (which has been cut to resemble the pasta strands). This helps me feel a little less guilty because I’m actually eating my veggies instead of just a bowl full of carbs! I also feel better after eating this way, instead of feeling like I need to retire to the couch with my food coma for a marathon session of Real Housewives! I love my julienne tool. It’s great for making cute little strips of veggies for fun salads, thin strips of potatoes to quick fry for shoestring fries, or for turning any veggie of your choosing into pasta like strands. It’s super easy to use as well, just like peeling a potato, plus it’s small, so it stores nicely in your utensil drawer. If you’re lucky enough to have a spiralizer, you could use one of those as well. Or, you can also do the strands by hand. Just slice thin slices horizontally, an then slice those slices into thin strips. This yummy pasta goodness is tossed with plenty of fresh herbs (dill, mint and parsley) which provides such a nice, bright flavor. There is no actual sauce, but you’ll be saving some of your starchy pasta cooking water which will help add body to the dish, along with the butter that is tossed in at the end. It actually creates a nice, light, creamy base along with the shredded parmesan. Quick, crispy fried capers are used to top off the dish. Their bright, briny flavor is a great contrast with the flavors of the fresh herbs, and they add an extra layer of texture. Sprinkle with some extra shaved parmesan and you’re ready to go!
Half and Half Linguini with Fresh Herbs and Fried Capers
- 3 medium zucchini julienned
- 8 oz linguine 1/2 package
- 3 tablespoons olive oil
- 1/4 cup capers drained, rinsed and dried
- 2 cloves garlic minced
- 1/2 cup chopped mint
- 3/4 cup chopped fresh dill
- 1/4 cup chopped fresh flat-leaf parsley
- A pinch red pepper flakes
- Salt and pepper
- 3 tablespoons butter diced
- 1 1/4 cups freshly grated Parmesan cheese
Julienne your zucchini using your preferred method.
Cook the pasta in boiling, salted water according to the package instructions, then drain in a colander, reserving a little of the cooking water.
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 crisp. Remove with a slotted spoon and place on a paper towel to cool.
Heat the remaining tablespoon of oil in the pan, and cook the zucchini, garlic, and pepper flakes, until just tender, 1-3 minutes.
Toss the zucchini with the drained pasta, along with the herbs. Season with salt and pepper. Add the butter, 1/4 cup of the reserved cooking water, and half the cheese and mix well. Serve immediately, sprinkled with the remaining cheese and fried capers.
- Try pairing this dish with a creamy, buttery chardonnay.
- Prosecco is also a great match with this dish – Its effervescence pairs nicely with the salty capers and creamy parmesan.