*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
To all the reviewers who did not use all the olive oil recipe calls for: try it again following the recipe! I thought the amt was crazy too and ended up not liking the dish until I tried it again using MORE olive oil. Try me. You'll see!
I've made this twice--once as written and once with some alterations. It's pretty good as a base as written; we had it with grilled shrimp skewers and it made a nice relatively light dinner. The second time I added red bell pepper and onions along with more garlic. We had it with shrimp again mainly because it's what we had on hand. It was a bit heartier with the extra veggies and since I gave the onions a good long browning time that helped boost the flavor. It's still not a high-flavor dish but it's tasty and a good way to get the veggies in. You could probably adapt this to whatever vegetables you have on hand and it would still be good.
The flavor in this was really great. I had some heirloom cherry tomatoes on hand so I halved those and added them after the milk reduced (also used 2% milk without problems). I'm glad I did because then the vegetable to pasta ratio was much better. Anyway this was a very good recipe! You could easily add a lot of other vegetables and make it a primavera type of dish.
This recipe was my inspiration for our todays meal after work. I used evaporated milk (some more than suggested) and let it cook down well. I also added diced ham (to the well browned zucchini) and cheese (to melt into the sauce). The sauce became very nicely rich and creamy in the way of italian panna. Without this recipe todays dinner would have been quite another thing - thanks a lot!
I don't think I'll be rushing to make this again but it fulfilled a need for us for tonight...to use up some zucchini!:-) I skipped the olive oil all together (way too much!) and used a cast-iron skillet with 1T butter to nicely brown the zucchini with the garlic; deglazed the skillet with a splash of white wine; added Italian seasoning to further flavor the dish and upped the red pepper just a bit. Thickened the sauce with a small amount of cornstarch in the milk. Reduced the amount of pasta by half and served over angelhair because I love it. It was nice filling. Would add a lot more zucchini in the future. Thank you so much Senorita!
Made this for the grands & I for lunch today. I used WW spaghetti because I was out of linguine & I used half & half for the milk. I also didn't have parmesan so I subbed some romano. I think it could have used more flavor...next time I will add more seasonings. Maybe italian seasoning as suggested by Sunflower would be good.
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