Linguine with cannellini beans, zucchini and cherry tomatoes

By: Chef Lorenzo Boni

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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

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  • 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.
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