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Creamy Zucchini With Linguine
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- #85073
Diced zucchini is sauteed with garlic and crushed red pepper, then mixed with a white sauce, pasta, and parmesan cheese.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
3/4 cup olive oil
2 large zucchini, diced
2 cloves garlic, thinly sliced
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 package (12 ounce size) linguine pasta
1 cup whole milk
2 tablespoons chopped fresh parsley
1/2 cup freshly grated Parmesan cheese
directions
Warm olive oil in a large skillet over medium heat. Add zucchini and garlic to hot oil, and season with salt and red pepper flakes. Cook, turning occasionally, until zucchini are well browned on all sides, about 20 minutes.
Meanwhile, bring a large pot of generously salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
Stir milk into zucchini, and simmer until it is reduced by about half, about 10 minutes. Add pasta to skillet, and stir well. Sprinkle parsley and 1/4 cup Parmesan over the top, and toss. Garnish with remaining Parmesan to serve.
added by
happyflapper
nutrition data
516 calories, 31 grams fat, 47 grams carbohydrates, 12 grams protein per serving.
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reviews & comments
November 3, 2012
I really enjoyed this recipe. I served it alongside a zesty salmon dish, so I was looking for a side dish that was a bit more filling - it went perfectly with it. One thing, the recipe calls for 3/4 cup of olive oil. That is waaaay more than is needed. I only used a few tablespoons. The zucchini will absorb some with the long cooking time (and actually, I probably only cooked the zucchini for 10 minutes) but it doesn't need 3/4 cup.
October 3, 2010
Not a bad recipe. I added baked chicken cut into strips, and some cayenne pepper for some extra zing. I also used angel hair pasta instead of linguine. Overall, pretty good!