Linguine W/ Creamy Zucchini Sauce

READY IN: 40mins
Recipe by kjt96

This is similar to alfredo but not nearly as heavy. I found this in a magazine while on vacation at the St. Lawrence River years ago. My now married daughter is coming home for a few days and has been asking me to make this again. Well, it took a few hours to "unearth" this recipe so here it is where I can find it again quickly next time!

Top Review by Jo_C.

This was very nice. I did cook the zucchini for much longer than 3 minutes. There is quite a lot of it and it gives off a lot of liquid once it starts cooking. If you have too much of this liquid left when you add the cheese it curdles. I used sour cream and wouldn't use yoghurt for this sort of thing -it tends to freak people out unless they're used to it!

Ingredients Nutrition

Directions

  1. Start pasta.
  2. Heat oil, add garlic for about 30 seconds.
  3. Add 1/4 of the zucchini; cook on high; stirring to coat with oil.
  4. Add rest of zucchini. cook about 3 minutes.
  5. Add sour cream and cheddar cheese.
  6. Turn off heat while cheese melts.
  7. Toss with pasta.
  8. Serve with extra parmesan or romano cheese to top.
  9. Creamy and YUMMY!

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