Spinach Garlic Linguine with Zucchini and Olive Oil


  • 1 package Spinach Garlic Linguine, cooked al dente (about 7 minutes)
  • 2 lbs. small, thin Zucchini, sliced 1/4" thick
  • 2 cups Extra Virgin Olive Oil
  • Salt and freshly ground Pepper
  • 4-6 tbsp. unseasoned Bread Crumbs


  1. Cook Zucchini in oil at high heat until golden brown on both sides, about 3 minutes total.
  2. Remove 3/4 cup hot oil from Zucchini pan and pour into small sauce pan. Let cook for 2 minutes.
  3. Add Bread Crumbs to pan and reduce heat to low. Season with Salt and Pepper, and sauté Bread Crumbs until lightly golden.
  4. Strain Bread crumbs, saving the oil.
  5. Drain Spinach Garlic Linguine and arrange on large, warmed serving dish.
  6. Pour reserved hot oil over pasta.
  7. Place Zucchini over pasta. Sprinkle with bread crumbs and serve hot.