With Parmesan cheese, this Vegetarian pasta is hearty enough for a complete meal.
How To Make Creamy Zucchini with Linguine
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
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Warm the olive oil in a large skillet over medium heat.
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Add the zucchini and garlic in the skillet and season them with salt and red pepper flakes.
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Cook everything for about 20 minutes, stirring the ingredients occasionally until the zucchini is well browned on all sides.
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Meanwhile, bring a large pot of liberally salted water to boil.
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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.
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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.
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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.
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Once you're finished, garnish the linguine with the remaining Parmesan cheese and serve.
Nutrition
- Sugar: 6g
- :
- Calcium: 176mg
- Calories: 526kcal
- Carbohydrates: 48g
- Cholesterol: 10mg
- Fat: 32g
- Fiber: 3g
- Iron: 1mg
- Potassium: 476mg
- Protein: 13g
- Saturated Fat: 6g
- Sodium: 359mg
- Vitamin A: 465IU
- Vitamin C: 21mg
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