Summer linguine from Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen (page 137) by Heidi Swanson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute yellow summer squash for zucchini, and thin pasta for linguine.

  • mzgourmand on July 30, 2025

    We love this recipe, although we make it more sybaritic and less healthy - regular pasta and extra butter and parmesan. So good!

  • Lepa on July 09, 2018

    This is one my go-to recipes in the summer when zucchini is in season. it checks all the boxes: quick, easy and delicious.

  • julesamomof2 on September 24, 2016

    My family loves this and I can't count how many times I've made it. The grated zucchini does clump so use a fork to distribute it when adding the pasta. I like to add an egg yolk or two which makes it creamier. Grating and freezing the zucchini is a great idea--I'm going to try it.

  • Rutabaga on July 29, 2015

    Keep this recipe on hand for a simple, yet delicious, zucchini season supper. I used a mix of whole wheat and durum wheat spaghetti, and found that I really liked the combination; it wasn't as heavy as whole wheat pasta can be, but was a little heartier than durum wheat. It's easy to cook the pastas together, just start the longer cooking one first. I also recommend adding extra garlic.

  • monica107 on January 17, 2014

    You can grate and freeze zucchini in 8-ounce portions (I use a kitchen scale and a freezer ziplock bag) which makes this a great quick and easy weeknight recipe year-round. Try to grate the zucchini in a larger format if possible (a box grater works well) as it tends to clump. I find mixing the two pasta types to be a bit too fussy for my liking, just use whatever pasta you like.

  • TrishaCP on June 27, 2013

    This is really easy and quick to execute but so tasty. I used squash instead of zucchini. Don't be scared of the red pepper flakes- they are essential. And for garlic lovers, you can be generous here.

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