Linguine with Zucchini

Linguine with Zucchini


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This is a nice all year-round dish. It's fast and easy to make and it tastes delicious, as well.

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Las Vegas, Nevada

Time needed

30 min preparation + 15 min cooking

Serving Size / Yield

2 servings


  • 6 lg. green zucchini
  • 3 cloves garlic, chopped
  • 1/4 C. olive oil
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 C. Parmesan cheese, grated
  • 1 lb. cooked linguine

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Cook linguine and keep in hot water, just add one cup of cold water to stop from cooking. Pare zucchini and slice about 1/4-inch thick. Cut and chop garlic, saute in olive oil, then add zucchini (just enough to cover bottom of frying pan). When zucchini looks transparent, turn over. When transparent again, spoon out and put into an aluminum salad bowl.  Continue to cook the zucchini until all finished. Keep the oil from the zucchini in the aluminum bowl. Once all the zucchini is done, drain the linguine (save one scoop of spaghetti water). Once drained, put into the frying pan with the oil from the zucchini along with the zucchini and mix all together. Once that is nice and oily, put into the aluminum bowl, season with the salt and pepper, and serve nice and hot.  Top it off with lots of Parmesan cheese and bon appetit!

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