Creamy Zucchini with Linguine

Creamy Zucchini with Linguine

96

"A different and delicious way to eat up all the zucchini that's overflowing from the garden. Diced zucchini are sauteed with garlic and red pepper flakes then simmered with cream, and served with Parmesan cheese and chopped parsley. Don't skimp on the olive oil."

Ingredients

50 m servings 429 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 429 kcal
  • 21%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 46.5g
  • 15%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 318 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.

Reviews

96
  1. 115 Ratings

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Most helpful

To all the reviewers who did not use all the olive oil recipe calls for: try it again following the recipe! I thought the amt was crazy too and ended up not liking the dish until I tried it aga...

Most helpful critical

I don't think I'll be rushing to make this again, but it fulfilled a need for us for tonight...to use up some zucchini! :-) I skipped the olive oil all together (way too much!) and used a cast-...

To all the reviewers who did not use all the olive oil recipe calls for: try it again following the recipe! I thought the amt was crazy too and ended up not liking the dish until I tried it aga...

Hubby usually hates zucchini but he liked this pasta dish. make sure you sautee the zucchini until they brown a bit.

I've made this twice--once as written, and once with some alterations. It's pretty good as a base as written; we had it with grilled shrimp skewers and it made a nice, relatively light dinner. ...

this is a great recipe, i also added approx 1 cup diced chicken, and 1 tsp basil, just to use up some left overs.

The flavor in this was really great. I had some heirloom cherry tomatoes on hand so I halved those and added them after the milk reduced (also used 2% milk without problems). I'm glad I did be...

I don't think I'll be rushing to make this again, but it fulfilled a need for us for tonight...to use up some zucchini! :-) I skipped the olive oil all together (way too much!) and used a cast-...

This recipe was my inspiration for our todays meal after work. I used evaporated milk (some more than suggested) and let it cook down well. I also added diced ham (to the well browned zucchini) ...

Very good! I followed the recipe almost to a T. We only buy fat free milk so I just used that. Will make this again.

Made this for the grands & I for lunch today. I used WW spaghetti because I was out of linguine & I used half & half for the milk. I also didn't have parmesan so I subbed some romano. I think it...