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Creamy Zucchini with Linguine
September 22, 2006

I don't think I'll be rushing to make this again, but it fulfilled a need for us for 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!

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