Linguine With Zucchini Recipe

Summary

Difficulty LevelMediumCourse
MethodVegetarian
Main Ingredient

Ingredients

 Salad oil3 Tablespoon
 Zucchini1 1⁄2 Pound, coarsely shredded (6 Medium Pieces / 5 To 6 Cups)
 Garlic cloves3 Large, minced or pressed
 Fresh linguine/8 ounces dry linguine12 Ounce
 Chopped parsley1⁄4 Cup (4 tbs)
 Butter/Margarine1⁄4 Cup (4 tbs)
 Half and half1⁄2 Cup (8 tbs)
 Grated parmesan cheese1⁄2 Cup (8 tbs)
 Shredded cheese6 Ounce (1 1/2 Cups)
 Freshly ground pepper To Taste
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 3051 Calories from Fat 1517

% Daily Value*

Total Fat 176 g271.4%

Saturated Fat 81.3 g406.6%

Trans Fat 0.8 g

Cholesterol 470.4 mg

Sodium 4088.9 mg170.4%

Total Carbohydrates 230 g76.7%

Dietary Fiber 16.2 g64.9%

Sugars 18.3 g

Protein 143 g285.4%

Vitamin A 97.2% Vitamin C 217%

Calcium 293.5% Iron 70.6%

*Based on a 2000 Calorie diet

Directions

Heat oil in a wide frying pan over high heat.
Add zucchini and garlic; cook, stirring, just until zucchini is tender-crisp to bite (3 to 4 minutes).
Reduce heat to low.
While zucchini is cooking, in a 5- to 6-quart pan, cook linguine in 3 quarts boiling water just until tender to bite (1 to 2 minutes for fresh pasta, 8 to 10 minutes for dry); or cook according to package directions.
Drain well and set aside.
To zucchini mixture, add parsley, butter, and half-and-half; stir lightly until butter is melted.
Add pasta, Parmesan cheese, and jack cheese.
Mix lightly, using 2 forks.
Season to taste with salt and pepper.
Quantcast