Linguine with Tomatoes, Baby Zucchini and Herbs
(From August 2009 Food & Wine Magazine)


In a large bowl, toss the tomatoes with the basil, parsley, garlic, salt, pepper flakes, if using, and olive oil. Set aside.

In large pot of boiling salted water, cook linguine until al dente; drain well. Add the linguine to the tomatoes and toss. Add sliced zucchini and 1/4 cup cheese and toss. Serve in bowls, passing more cheese at the table.

*We sliced the zucchini with a mandoline which provided beautiful, thin slices. If you have not used a mandoline, be extremely careful since they are quite sharp.