Recipes

Curtis Stone’s Zucchini and Anchovy Pasta

by Rachael Ray Show Staff 9:00 AM, September 5, 2016

Aired September 5, 2016

Serves 4-6
Ingredients

1 pound linguine
2 tablespoons extra virgin olive oil, plus additional to finish
1 yellow onion, diced
1 zucchini, sliced into ribbons on a mandolin or with a spiralizer
1 yellow squash, sliced into ribbons on a mandolin or with a spiralizer
9-10 whole white anchovies
Salt and pepper, to taste
 

Preparation

Bring a large pot of water to a boil. Liberally salt the water and cook linguine to al dente.

While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once the pan is hot, add zucchini and yellow squash noodles and cook until brown, about 3-4 minutes. Add anchovies and cook until they begin to break up, about 3-4 minutes.

Toss hot pasta with veggies and sauce, and a few extra drizzles of olive oil.