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Creamy Zucchini with Linguine

A delicious way to use up some of your zucchini! Thanks to Christie for sharing her recipe found on "" . Both Christie and I used some of my fresh Cayenne peppers in place of the red pepper flakes. Gave it a nice 'zip'!

Creamy Zucchini with Linguine

1/2 cup olive oil

2 large zucchini, diced

2 cloves garlic, thinly sliced

1/2 tsp. slat

1/8 tsp. crushed red pepper flakes

12 oz package linguine pasta

1 cup whole milk

2 tbsp. fresh parsley

1/2 cup Parmesan cheese

1. Warm olive oil in a large skillet over medium heat. Add zucchini and garlic to hot oil, season with salt and red pepper flakes. Cook, turning occasionally, until zucchini are well browned on all sides, about 20 minutes.

2. Meanwhile, bring a large pot of generously salted water to boil. Add pasta, and cook about 8 - 10 minutes. Drain and set aside.

3. Stir milk into zucchini and simmer until it is reduced by about half, about 10 minutes. Add pasta to skillet and stir well. Sprinkle parsley and 1/4 cup Parmesan cheese on the top and toss. Garnish with remaining cheese to serve.