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Photo of Dirty martini pasta by WW

Dirty martini pasta

8
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
2
Difficulty
Easy
If you’re a fan of olives, olive juice, and gin, you’ll be happy to know that those ingredients and flavors transfer beautifully to a pasta main dish that just happens to be vegan. We keep Points in the moderate range (and work in fresh veggies) by combining linguine with zucchini spirals.

Ingredients

Uncooked linguini

2 oz

Olive oil

½ Tbsp

White onion

1 cup(s), chopped, thinly sliced

Garlic

4 clove(s), minced

Gin

1½ fl oz

Olive juice

2 Tbsp

Pimiento stuffed olives

16 olive(s), chopped

Fresh zucchini spirals

2 cup(s)

Fresh parsley

¼ cup(s), chopped

Kosher salt

¼ tsp, or to taste

Instructions

  1. Cook the linguine in boiling water until al dente, about 10 minutes.
  2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic; cook until golden brown, 3 to 5 minutes, stirring frequently. Carefully add the gin, scraping the bottom of the pan to release any browned bits; cook until most of the liquid evaporates, about 1 minute. Stir in the olive juice, olives, linguine, and zucchini; cook just until the zucchini is warmed and softens slightly, about 2 minutes. Stir in the parsley and salt.
  3. Serving size: about 1 ½ cups

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