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Linguine With Zucchini

Italian.Chef's picture
Ingredients
  Salad oil 3 Tablespoon
  Zucchini 1 1⁄2 Pound, coarsely shredded (6 Medium Pieces / 5 To 6 Cups)
  Garlic cloves 3 Large, minced or pressed
  Fresh linguine/8 ounces dry linguine 12 Ounce
  Chopped parsley 1⁄4 Cup (4 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Half and half 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Shredded cheese 6 Ounce (1 1/2 Cups)
  Freshly ground pepper To Taste
  Salt To Taste
Directions

Heat oil in a wide frying pan over high heat.
Add zucchini and garlic; cook, stirring, just until zucchini is tender-crisp to bite (3 to 4 minutes).
Reduce heat to low.
While zucchini is cooking, in a 5- to 6-quart pan, cook linguine in 3 quarts boiling water just until tender to bite (1 to 2 minutes for fresh pasta, 8 to 10 minutes for dry); or cook according to package directions.
Drain well and set aside.
To zucchini mixture, add parsley, butter, and half-and-half; stir lightly until butter is melted.
Add pasta, Parmesan cheese, and jack cheese.
Mix lightly, using 2 forks.
Season to taste with salt and pepper.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Snack
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Zucchini

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