A delightful pasta dish featuring fresh vegetables and Mediterranean flavors, perfect for any occasion.
Cook the whole-grain linguine in a large pot of boiling salted water according to the package instructions. Drain and set aside.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
Chop the cherry tomatoes and red onion into bite-sized pieces. Slice the zucchini into thin rounds. Finely chop the fresh parsley.
Uniformly sized vegetables ensure even cooking and a better presentation.
Heat the extra virgin olive oil in a stir-fry skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add the zucchini and red onion to the skillet. Stir-fry for 3-4 minutes until they are tender but still crisp.
Stir frequently to prevent sticking and ensure even cooking.
Add the cherry tomatoes, parsley, dried basil, oregano, salt, and ground black pepper to the skillet. Stir gently and cook for another 2 minutes.
Adjust the seasoning to taste, adding more herbs if desired.
Add the cooked linguine to the skillet and toss everything together until well combined and heated through.
Use tongs to mix the pasta and vegetables for even coating.
Grate the Parmesan cheese over the pasta and serve immediately.
Serve with extra Parmesan on the side for those who love cheese.
