Recipe by Senoritapupnstuff
"A different and delicious way to eat up all the zucchini that's overflowing from the garden. Diced zucchini are sauteed with garlic and red pepper flakes then simmered with cream, and served with Parmesan cheese and chopped parsley. Don't skimp on the olive oil."
Watch video tips and tricks
garlic, thinly sliced
crushed red pepper flakes
1 (12 ounce) package
chopped fresh parsley
freshly grated Parmesan cheese
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!
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!
Hubby usually hates zucchini but he liked this pasta dish. make sure you sautee the zucchini until they brown a bit.
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.
this is a great recipe, i also added approx 1 cup diced chicken, and 1 tsp basil, just to use up some left overs.
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Zucchini with Linguine
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 200
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Tender chicken served over pasta with a sumptuous, creamy sauce.
What's cooking in Ellington? This creamy, satisfying linguine.
Prepared cheese ravioli simmer in a flavorful tomato sauce.