Linguine with cannellini beans, zucchini and cherry tomatoes
By: Chef Lorenzo Boni
Ingredients 3 Number of Servings
1 box Barilla Linguine
¼ cup extra virgin olive oil
½ cup Parmigiano-Reggiano
¼ cup leek
6 oz cannellini beans, drained
1 cup zucchini, diced small
1 cup cherry tomatoes, halved
¼ cup fresh basil, sliced
6 oz shrimp, washed and removed from shell (optional)
Salt and pepper, to taste
Place a pot of water to boil; cook pasta to al dente according to directions.
In a skillet, infuse diced leek with extra virgin olive oil over medium heat for 3-4 minutes.
- Stir in shrimp and beans, saute one minute over high heat.
- Add zucchini and cherry tomatoes and season with salt and pepper. Blister over high heat for two minutes.
- Drain pasta reserving ½ cup of cooking water and finish everything in the skillet over high heat.
- Stir in freshly cut basil before serving.