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Stewed Tomatoes & Veggies With Linguini

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“A quick dish I came up with at the last minute when we had a very limited selection in the pantry to choose from.”

Ingredients Nutrition


  1. Cut the garlic cloves in half, not too small.
  2. Pour oil in a small heated pot and add the garlic. Let simmer until the garlic becomes somewhat soft, but do not let the garlic brown too much--you want it to become almost clear.
  3. Add cayenne pepper to the oil to taste.
  4. Chop zucchini into bite-sized pieces.
  5. Pour tomatoes into a frying pan with a very small amount of oil; let it simmer and add zucchini.
  6. Begin cooking the linguini.
  7. Add parsley, fresh basil and salt & pepper to the tomatoes.
  8. Strain the garlic from the oil and add only the garlic to the tomatoes.
  9. The tomatoes should only be on the burner for about 15 minutes total.
  10. When the pasta is done, mix the oil and pasta together.
  11. Serve tomato/zucchini mixture over pasta and top with Romano cheese.

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