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Creamy Zucchini with Linguine

Creamy Zucchini with Linguine

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Senoritapupnstuff

Senoritapupnstuff

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.

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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

Directions

  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

ThnkThn
44

ThnkThn

8/2/2007

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 again using MORE olive oil. Try me. You'll see!

LynnInHK
34

LynnInHK

11/5/2005

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

KATERINAJB
30

KATERINAJB

7/2/2008

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. The second time, I added red bell pepper and onions, along with more garlic. We had it with shrimp again, mainly because it's what we had on hand. It was a bit heartier with the extra veggies, and since I gave the onions a good, long browning time, that helped boost the flavor. It's still not a high-flavor dish, but it's tasty and a good way to get the veggies in. You could probably adapt this to whatever vegetables you have on hand and it would still be good.

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