Creamy Zucchini With Linguine
With Parmesan cheese, this Vegetarian pasta is hearty enough for a complete meal.
Ingredients:
¾ Cup olive oil
2 large zucchini, diced
2 cloves garlic, thinly sliced
½ teaspoon salt
⅛ teaspoon crushed red pepper flakes
1 (12 ounces.) package linguine pasta
1 Cup whole milk
2 Tablespoons chopped fresh parsley
½ Cup freshly grated Parmesan cheese
Instructions:
Yield: 6 Servings.
Ingredients:
¾ Cup olive oil
2 large zucchini, diced
2 cloves garlic, thinly sliced
½ teaspoon salt
⅛ teaspoon crushed red pepper flakes
1 (12 ounces.) package linguine pasta
1 Cup whole milk
2 Tablespoons chopped fresh parsley
½ Cup freshly grated Parmesan cheese
Instructions:
- Warm olive oil in a large skillet over medium heat.
- Add zucchini and garlic to hot oil, and season with salt and red pepper flakes.
- Cook, turning occasionally, until zucchini are well browned on all sides, about 20 minutes.
- Meanwhile, bring a large pot of generously salted water to boil.
- Add pasta, and cook until al dente, about 8 to 10 minutes.
- Drain, and set aside. 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 ¼ Cup. Parmesan over the top, and toss.
- Garnish with remaining Parmesan to serve.
Yield: 6 Servings.