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How To Make Creamy Zucchini with Linguine
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Preparation:
5
mins
Cooking:
40
mins
Total:
45
mins
Serves:
6
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
Warm the olive oil in a large skillet over medium heat.
Add the zucchini and garlic in the skillet and season them with salt and red pepper flakes.
Cook everything for about 20 minutes, stirring the ingredients occasionally until the zucchini is well browned on all sides.
Meanwhile, bring a large pot of liberally salted water to boil.
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.
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.
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.
Once you're finished, garnish the linguine with the remaining Parmesan cheese and serve.
Nutrition Facts
Calories:
526
kcal
|
Carbohydrates:
48
g
|
Protein:
13
g
|
Fat:
32
g
|
Saturated Fat:
6
g
|
Cholesterol:
10
mg
|
Sodium:
359
mg
|
Potassium:
476
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
465
IU
|
Vitamin C:
21
mg
|
Calcium:
176
mg
|
Iron:
1
mg