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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