Creamy Zucchini with Linguine

Creamy Zucchini with Linguine

95

"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 {{adjustedServings}} servings 429 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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.
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Reviews

95
  1. 114 Ratings

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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. ...