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Creamy Linguine with Zucchini

Creamy Linguine with Zucchini

  • Prep

    15 m
  • Ready In

    20 m
Classico

Classico

Just a handful of ingredients go into this quick pasta toss; it's a great way to take advantage of a bumper crop of zucchini.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 434 kcal
  • 22%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 62g
  • 20%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 434 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

  1. Cook pasta following package directions. Drain; keep warm. In large skillet, heat oil over medium-high heat. Add garlic; cook, stirring, about 30 seconds or until lightly browned.
  2. Increase heat to high. Stir in zucchini, salt and pepper. Cook, stirring often, about 3 minutes or until tender. Add cheese and Classico(R) Light Creamy Alfredo pasta sauce; heat through. Transfer to large bowl; toss with pasta. If desired, garnish with basil.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

lakelady
12

lakelady

8/25/2012

This is very good and fairly quick. I don't use the Cheddar cheese though. Cook the pasta, drain and set aside. Chop the garlic and slice the zucchini. Saute just until slightly tender but still has a little crunch. Add the sauce and a toss to heat through. Toss in a handful of chopped fresh basil and a grind or two of fresh black pepper. Serve over pasta.

msouleusa
8

msouleusa

8/25/2012

This is great, I only changed one thing I added more garlic because we love that stuff. Wonderful recipe and so quick and easy. I made a double batch and served it to my neighbors while watching the NYG/Chicago game, they all loved it. With a nice glass of your favorite wine, wonderful.

Panther Girl
7

Panther Girl

8/25/2012

I made this today for lunch and my husband and I both really liked it. I think it could be modified to be even better though, depending on your tastes. I would add onions, mushrooms, and diced tomatoes. We also made this using an alfredo sauce recipe from this website as well that was delicious. I don't typically like store bought alfredo sauce, so I don't buy it. Otherwise, I made the recipe exactly as stated. Some other things I would change is drain the zucchini before adding to the garlic and oil mixture. Just small changes that would enhance this recipe, but really it is good as is.

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