Rating: 4.5 stars
438 Ratings
  • 5 star values: 216
  • 4 star values: 147
  • 3 star values: 55
  • 2 star values: 15
  • 1 star values: 5

Excellent! Shredded zucchini in a creamy sauce.

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.

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  • Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.

  • Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.

Nutrition Facts

379 calories; protein 12.4g; carbohydrates 44.1g; fat 17.4g; cholesterol 72.4mg; sodium 517.2mg. Full Nutrition
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