Recipe by ELLENC
"Pasta with zucchini in a garlicky sauce. Serve with crusty bread and a chilled white wine, if desired."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
crushed red pepper flakes
chopped fresh parsley
salt and pepper to taste
grated Parmesan cheese
I'm going to give this a "5" for taste but I can't imagine boiling zucchini for 10 minutes. I sauteed the zucchini along with onion and the seasonings as called for in the recipe. Cook the pasta al dente and then add it with some of the pasta cooking water and let the entire mixture simmer to blend the flavors. This would also make a delicious vegetable side dish without the pasta...
if you boil zuchini for 10 minutes you'll have nthing to serve!!!
This recipe was much better when I cooked the zucchini in olive oil until almost black on both sides.
So delicious! I did modify the recipe a tad per the recommendation of others but recipe itself supplied the outline. I sauteed the zucchini in olive oil along with salt, garlic and the crushed red peppers. I also used an Italian cheese blend instead of parmesan which turned out very lovely. My boyfriend absolutely loved it! I will be making this with grilled chicken next time.
This recipe was simple but very good. I did not boil the zucchini, just skipped that step, but instead of regular EVOO I used lemon pepper oil and it gave it a little something extra! I also used an Italian seasoning blend in place of the parsley. Very tasty!
Very easy and tasty. However, don't boil the zucchini, just saute it with the garlic in the olive oil on medium heat for about 8 minutes, or until tender.
I thought this recipe turned out well, however I made the vegetables using a different cooking method. Instead of boiling the zucchini, I just sauteed them in a pan with the olive oil, garlic, and onions as well as the spices while the water was boiling/cooking the pasta. I left out of red pepper flakes and served with some spicy red pepper marinara on the side.
This is a simple, quick, and light dinner for the summer, especially with the abundance of zucchini. I did use penne pasta since I didn't have any rotini, but that was the only change I made. This dish was popular with both the kids and adults.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 107
The new crop of asparagus is finally here. Enjoy it in hundreds of different ways.
Waffles make Sunday mornings special, but they're great for lunch and dinner, too.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a simple pasta with scallops, zucchini, and tomatoes.
Gluten-free vegetable noodles made from zucchini.
A quick-and-easy pasta for no-fuss weeknight dinners.