Linguine With Zucchini Recipe
Summary
Ingredients
| Salad oil | 3 Tablespoon | |
| 6 medium-size zucchini (about 1 1/2 lbs. total), coarsely shredded (5 to 6 cups) | ||
| 3 large cloves garlic, minced or pressed | ||
| Linguine | 12 Ounce | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Half and Half | 1/2 Cup (16 tbs) | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Shredded cheese | 1 1/2 Cup (16 tbs) | |
| Ground pepper | 1 To taste | |
| Salt | To Taste | |
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.
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.
Chef
