Zucchini Linguine with Almonds

Zucchini Linguine with Almonds
  • Prep Time
  • 4Servings


  • 1 piece (4 oz.) parmesan cheese
  • 2 lemons, finely zested and juiced
  • 1 clementine, finely zested and juiced
  • 10 basil leaves
  • 1 tablespoon dijon mustard
  • 1/2 cup EVOO
  • 1 3/4 pounds small zucchini
  • 1 cup slivered almonds


Using a peeler, shave half of the parmesan; grate the remaining. In a food processor, combine the grated cheese, lemon and clementine zests and juices, basil and mustard. With the machine on, drizzle in the EVOO.

Using a mandoline with a julienne blade, slice the zucchini into strands. Place in a bowl and toss with the almonds and dressing; top with the parmesan curls.