Linguine With Zucchini
|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|
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.