| 1 box | BARILLA Linguine Fini |
| 1/2 cup | walnuts, coarsely chopped |
| 1/4 cup | extra virgin olive oil |
| 1 clove | garlic, minced |
| 4 cups (3 medium) | zucchini, chopped |
| 2 cups (4 whole) | plum tomatoes, chopped |
| 2 teaspoons | fresh rosemary, finely chopped |
| 1 tablespoon | fresh sage, finely chopped |
| 1-1/2 teaspoon | salt |
| 1/4 teaspoon | freshly ground black pepper |
TOAST walnuts in skillet over medium heat 4 to 5 minutes or until browned, stirring occasionally. Remove from skillet; set aside.
HEAT oil in skillet over medium heat. Add garlic; sauté 1 minute. Add zucchini, tomato, sage, rosemary, salt and pepper; cover. Cook 10 minutes, stirring occasionally. Uncover; continue cooking 5 minutes or until liquid is slightly thickened.
COOK Linguine Fini for 4 minutes. Drain, reserving ¾ cup of the pasta water.
ADD Linguine Fini and reserved water to skillet; cook over medium heat about 4 minutes, or until pasta is tender. Stir in walnuts; transfer to serving platter. Makes 4 to 6 servings.
Substitute 1 teaspoon dried sage leaves for fresh. Substitute ½ teaspoon dried rosemary leaves for fresh.