Creamy Zucchini with Linguine Recipe

With Parmesan cheese, this Vegetarian pasta is hearty enough for a complete meal.

How To Make Creamy Zucchini with Linguine

  • 3/4 cup olive oil
  • 2 large zucchini (diced)
  • 2 cloves garlic (thinly sliced)
  • 1/2 tsp salt
  • 1/8 tsp red pepper flakes (crushed)
  • 12 oz linguine pasta
  • 1 cup whole milk
  • 2 tbsp fresh parsley (chopped )
  • 1/2 cup parmesan cheese (freshly grated )
  1. Warm the olive oil in a large skillet over medium heat. 

  2. Add the zucchini and garlic in the skillet and season them with salt and red pepper flakes. 

  3. Cook everything for about 20 minutes, stirring the ingredients occasionally until the zucchini is well browned on all sides. 

  4. Meanwhile, bring a large pot of liberally salted water to boil.

  5. Pour the pasta into the pot and boil it for about 8 to 10 minutes. When finished, drain the water and set the pot aside.

  6. Pour the milk into the skillet with the zucchini and stir. Simmer the skillet's contents for 10 minutes until the milk is half-reduced.

  7. Add the pasta into the skillet and stir well. Then sprinkle some parsley and 1/4 cups of parmesan cheese and toss occasionally for about 10 minutes.

  8. Once you're finished, garnish the linguine with the remaining Parmesan cheese and serve.

How To Make Creamy Zucchini with Linguine

0 from 0 votes
Preparation: 5 mins
Cooking: 40 mins
Total: 45 mins
Serves:

Ingredients

  • 3/4 cup olive oil
  • 2 large zucchini diced
  • 2 cloves garlic thinly sliced
  • 1/2 tsp salt
  • 1/8 tsp red pepper flakes crushed
  • 12 oz linguine pasta
  • 1 cup whole milk
  • 2 tbsp fresh parsley chopped
  • 1/2 cup parmesan cheese freshly grated

Instructions

  1. Warm the olive oil in a large skillet over medium heat. 

  2. Add the zucchini and garlic in the skillet and season them with salt and red pepper flakes. 

  3. Cook everything for about 20 minutes, stirring the ingredients occasionally until the zucchini is well browned on all sides. 

  4. Meanwhile, bring a large pot of liberally salted water to boil.

  5. Pour the pasta into the pot and boil it for about 8 to 10 minutes. When finished, drain the water and set the pot aside.

  6. Pour the milk into the skillet with the zucchini and stir. Simmer the skillet's contents for 10 minutes until the milk is half-reduced.

  7. Add the pasta into the skillet and stir well. Then sprinkle some parsley and 1/4 cups of parmesan cheese and toss occasionally for about 10 minutes.

  8. Once you're finished, garnish the linguine with the remaining Parmesan cheese and serve.

Nutrition

  • Calcium: 176mg
  • Calories: 526kcal
  • Carbohydrates: 48g
  • Cholesterol: 10mg
  • Fat: 32g
  • Fiber: 3g
  • Iron: 1mg
  • Potassium: 476mg
  • Protein: 13g
  • Saturated Fat: 6g
  • Sodium: 359mg
  • Sugar: 6g
  • Vitamin A: 465IU
  • Vitamin C: 21mg
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