I made this last night, using 3 very small cloves of garlic, and my husband and I found the garlic extremely overpowering, ruining what sounded like a good dish. We did add parmasean to it, which made it better tasting, but too thick/dry. With the leftovers, I threw them in a pan for a quick fry, and added some almond milk to make it creamy. It cooked up the garlic to give it a very nice flavour and the zucchini still had a crunch to it. Next time, I'll still marinate it, but fry it up prior to adding the pasta to mellow out the strong garlic.
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I made this last night, using 3 very small cloves of garlic, and my husband and I found the...