Half & Half Linguini with Divine Flavor Zucchini Noodles, Herbs & Fried Capers

Overhead shot of dish of zucchini noodles with fresh herbs on a black plate.

Half & 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 crispy.

This recipe for Half & Half Linguini grew out of my love to eat a massive bowl of pasta and my need to make myself feel not so guilty for piling it all in there. I mean, my bowls of pasta are never petite… Massive is more the word for them.

And while the title for this recipe may be deceiving, there is not actually and half & half in this recipe. Instead, this recipe combines half “real” pasta and half zucchini (which has been cut to resemble pasta strands). Meaning that this recipe is only half loaded with carbs – the other half is straight up veggies. Genius, right? If I do my math correctly, that means I can have double the size pasta bowl I normally have…

This yummy pasta goodness is dressed simply.

I tossed the linguini and zucchini noodles with plenty of fresh herbs (dill, mint and parsley), some fresh grated parmesan and some quick, crispy fried capers. The herbs brighten everything up while the parmesan gives a nutty quality and those crispy capers finish it all off with a salty, briny quality.

Be sure to save some of the starchy cooking liquid from your pasta pot. It will help add body to the dish and will help to steam the zucchini noodles. Stir it all together with a bit of butter and let it get nice and creamy with the parmesan.

I think you’ll be obsessed.

Bonus that this recipe takes less than 30-minutes from start to finish.

This is one of the first recipes that I wrote for this blog and I have friends that still tell me they make these half & half zucchini noodles over and over again…

How do you Make Zucchini Noodles?

There are three options for making zucchini noodles:

  1. Use a julienne tool. For quite a while this was my preferred method. The tool is about the size of a potato peeler and works in a similar fashion.
  2. Use a knife. Just thin slice slices horizontally and then slice those slices into long thin strips.
  3. Use a spiralizer. This is my new preferred method. I just got this spiralizer attachment for my KitchenAid as a wedding gift and I’m totally obsessed with it. I can spiralize three zucchini in less than 2 minutes. If you don’t have a KitchenAid, there’s also this spiralizer that gets great reviews.

Skillet of zucchini noodles next to fresh herbs and parmesan.

How do you Cook Zucchini Noodles?

  • I prefer to quick-saute zucchini noodles for just a few minutes. In this recipe, I saute them in a skillet with a bit of olive oil, garlic and red pepper flakes. Then I add in the “real” pasta and a splash of the cooking water which helps them steam a bit further. This can be a personal choice too. You may prefer your zucchini noodles al dente, which would only take about 1 minute, or you may like them on the creamier side, which would be about 3 minutes. I tend to like them on the rawer side, plus they reheat better this way too.

Two plates of zucchini noodles

Can I use all Zucchini Noodles in this recipe?

  • Sure! If you prefer to leave the carbs out completely, you can use all zucchini noodles. I would add in four more zucchini to make up for the “real” pasta in this recipe. I would also add in about ¼ – ½ cup of water as the zucchini sautes to help it steam a bit.
Overhead shot of dish of zucchini noodles with fresh herbs on a black plate.

Half & Half Linguini with Divine Flavor Zucchini Noodles, Fresh Herbs & Fried Capers

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 530 kcal
Author: Inspired by Smashing Plates by Maria Elia
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.
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Ingredients

  • 3 medium Divine Flavor zucchini julienned or spiralized
  • 8 ounces 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

Instructions

  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 crisp. 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, 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.

If you loved these zucchini noodles with fresh herbs I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

Nutrition Facts
Half & Half Linguini with Divine Flavor Zucchini Noodles, Fresh Herbs & Fried Capers
Amount Per Serving
Calories 530 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 12g 60%
Cholesterol 43mg 14%
Sodium 894mg 37%
Potassium 538mg 15%
Total Carbohydrates 48g 16%
Dietary Fiber 3g 12%
Sugars 5g
Protein 20g 40%
Vitamin A 16.3%
Vitamin C 33%
Calcium 41.5%
Iron 9.9%
* Percent Daily Values are based on a 2000 calorie diet.

Wine Pairings for Zucchini Noodles with Fresh Herbs:

  • 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.

I teamed up with Divine Flavor to bring you this post. As always, all opinions are my own.

This recipe was originally published in January 2015. It was updated in August 2018 to update the photographs and content. The recipe remains the same. 

Looking for more pasta recipes? Be sure to try these too:

30-Minute BLT Pasta

BLT Pasta is a quick and easy weeknight dinner that's budget friendly too!

Gnocchi with Blue Cheese and Frizzled Prosciutto

Skillet filled with gnocchi topped with blue cheese and frizzled prosciutto.

Instant Pot Authentic Italian Sunday Gravy

Overhead shot of two bowls of Instant Pot Sunday Gravy served over spaghetti.

Half & 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. #zoodles #vegetarian #lowcarb #zucchini #capers #easydinner

19 comments

  1. Maryanne @ the little epicurean

    You got me with the title! I was intrigued.. what’s half and half linguini? What a great idea! I’ll gladly take a bowl and watch Real Housewives with you… depending on what city 😉

    Reply

    1. Erin

      I have a bit of an addiction to this dish and to RH!

      Reply

  2. Melissa@TheHappierHomemaker

    This looks delicious, I can’t wait to try it!

    Reply

    1. Erin

      Thanks Melissa – My favorite part is that you can eat a whole bunch and not feel like you’re in a “food coma” afterwards!

      Reply

  3. Kelly @ TastingPage

    So many great ideas in here. I love the half and half fettuccine and zucchini noodles and then fried capers is truly the icing on top!

    Reply

    1. Erin

      Kelly – Those fried capers… SO good. I have to keep myself from eating them all before they actually make it onto the pasta!

      Reply

  4. Kim (Feed Me, Seymour)

    This is fantastic! I have had a hard time with the zoodles trend so I’m loving that you did half and half. i think I can definitely get on board with that!

    Reply

    1. Erin

      Thanks Kim! It’s a great way to get the texture of “real” carbs, but sneak some veggies in there as well!

      Reply

  5. Marlynn | Urban Bliss Life

    Yes! I LOVE pasta – too much, I think 😉 and one of my favorite take-out dishes is a seafood dish with half pasta noodles and half zoodles. Such a great recipe, Erin! Loving the combo of herbs you used too – so flavorful!

    Reply

  6. Waz

    Such a great idea to do half pasta, half zoodles! It’s the perfect balance between food coma and not quite satisfying enough. Also, I love fried capers — yum!

    Reply

  7. Jay

    This sounds really tasty!! I’d be very interested in trying this sometime. I made zucchini noodles once but I wasn’t super impressed because it just didn’t hit the spot. Never thought to do a half & half version.

    Reply

    1. Erin

      It’s a great way to sneak in some extra veggies Jay!

      Reply

  8. Jenni LeBaron

    How brilliant to make this dish half-and-half! It looks super tasty and its a great way to cut some calories and get some extra green veggies!

    Reply

  9. Hillary @ Crumb Kisses

    I love that you mixed 1/2 and 1/2! I’ve never thought of that, but will definitely do that next time!

    Reply

  10. Tina

    Yum! I want a massive bowl of this half and half noodle too!

    Reply

    1. Erin

      I’m all about a HUGE bowl of noodles Tina!

      Reply

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