Lovely Zucchini Linguine

    50 minutes

    This is a great creamy pasta which I make when the garden is filling up with zucchini. Make sure you don't skimp on the olive oil!

    2 people made this

    Serves: 6 

    • 120ml olive oil
    • 2 large zucchini, diced
    • 2 cloves garlic, thinly sliced
    • 1/2 teaspoon salt
    • 1/2 teaspoon chilli flakes
    • 1 box linguine pasta
    • 1 cup (250ml) whole milk
    • 1/2 cup fresh parsley
    • 60g freshly grated Parmesan cheese

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Warm olive oil in a large frypan 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.
    2. 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.
    3. Stir milk into zucchini, and simmer until it is reduced by about half, about 10 minutes. Add cooked pasta to frypan, and stir well. Sprinkle parsley and 1/4 cup Parmesan over the top, and toss. Garnish with remaining Parmesan to serve.

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    Altered ingredient amounts. I change the whole milk for evaporated milk 97% fat free just to make it friendlier for hips and added fresh basil with the parsley about 2 tablespoons  -  01 Dec 2009