Creamy Zucchini with Linguine

92 Reviews

Prep: 20 min
Cook: 30 min
Ready In: 50 min

“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.” - by Senoritapupnstuff

Ingredients

1/2 cup olive oil
2 large zucchini, diced
2 cloves garlic, thinly sliced
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 (12 ounce) package linguine pasta
1 cup whole milk
2 tablespoons chopped fresh parsley
1/2 cup freshly grated Parmesan cheese

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Metric US

Original recipe yields 6 servings

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.

Nutrition

Amount Per Serving (6 total)

Calories
429 cal
21%

Fat
22.2 g
34%

Carbs
46.5 g
15%

Based on a 2,000 calorie diet

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Reviews (92)

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ThnkThn

Aug. 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 usi..." See moreng MORE olive oil. Try me. You'll see!"

LynnInHK

Nov. 5, 2005

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

KATERINAJB

Jul. 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 s..." See moreecond 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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