Creamy Zucchini with Linguine Recipe

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Most Helpful Positive Review

Aug 02, 2007

To all the reviewers who did not use all the olive oil recipe calls for: try it again following the recipe! I thought the amt was crazy too and ended up not liking the dish until I tried it again using MORE olive oil. Try me. You'll see!

—ThnkThn

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Most Helpful Critical Review

Sep 22, 2006

I don't think I'll be rushing to make this again, but it fulfilled a need for us for tonight...to use up some zucchini! :-) I skipped the olive oil all together (way too much!) and used a cast-iron skillet with 1T butter to nicely brown the zucchini with the garlic; deglazed the skillet with a splash of white wine; added Italian seasoning to further flavor the dish, and upped the red pepper just a bit. Thickened the sauce with a small amount of cornstarch in the milk. Reduced the amount of pasta by half and served over angelhair because I love it. It was nice, filling. Would add a lot more zucchini in the future. Thank you so much, Senorita!

—LADYJAYPEE

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111 Ratings

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Nov 05, 2005

Hubby usually hates zucchini but he liked this pasta dish. make sure you sautee the zucchini until they brown a bit.

—LynnInHK

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Jul 02, 2008

I've made this twice--once as written, and once with some alterations. It's pretty good as a base as written; we had it with grilled shrimp skewers and it made a nice, relatively light dinner. The second time, I added red bell pepper and onions, along with more garlic. We had it with shrimp again, mainly because it's what we had on hand. It was a bit heartier with the extra veggies, and since I gave the onions a good, long browning time, that helped boost the flavor. It's still not a high-flavor dish, but it's tasty and a good way to get the veggies in. You could probably adapt this to whatever vegetables you have on hand and it would still be good.

—KATERINAJB

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Aug 17, 2006

this is a great recipe, i also added approx 1 cup diced chicken, and 1 tsp basil, just to use up some left overs.

—KRISSAY1

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Aug 11, 2008

The flavor in this was really great. I had some heirloom cherry tomatoes on hand so I halved those and added them after the milk reduced (also used 2% milk without problems). I'm glad I did because then the vegetable to pasta ratio was much better. Anyway, this was a very good recipe! You could easily add a lot of other vegetables and make it a primavera type of dish.

—Mary

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May 04, 2006

This recipe was my inspiration for our todays meal after work. I used evaporated milk (some more than suggested) and let it cook down well. I also added diced ham (to the well browned zucchini) and cheese (to melt into the sauce). The sauce became very nicely rich and creamy in the way of italian panna. Without this recipe todays dinner would have been quite another thing - thanks a lot!

—flor

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Nov 02, 2009

Very good! I followed the recipe almost to a T. We only buy fat free milk so I just used that. Will make this again.

—ilovegoodfood2

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Nutrition

Calories
429 kcal
21%

Carbohydrates
46.5 g
15%

Cholesterol
10 mg
3%

Fat
22.2 g
34%

Fiber
4 g
16%

Protein
11.3 g
23%

Sodium
318 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Creamy Zucchini with Linguine

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 429
Calories from Fat: 200

% Daily Value *
Total Fat 22.2g 34 %
Saturated Fat 4.5g 23 %
Cholesterol 10mg 3 %
Sodium 318mg 13 %
Potassium 395mg 11 %
Total Carbohydrates 46.5g 15 %
Dietary Fiber 4g 16 %
Protein 11.3g 23 %
** Sugars 3.7g
Vitamin A 28 %
Vitamin C 12 %
Calcium 18 %
Iron 26 %
** Thiamin 35 %
Niacin 31 %
Vitamin B6 10 %
Magnesium 20 %
Folate 67 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.