Zucchini " Pasta" With Basil Cream

Total Time
35mins
Prep 20 mins
Cook 15 mins

This is another quick but delicious veggie side dish for dinner. I'm not sure where I got the recipe, but I enjoy it more the next day as leftovers!

Ingredients Nutrition

Directions

  1. In a large skillet, heat stock, garlic and cayenne pepper to boiling high heat.
  2. Add zucchini, cover, and cook until tender 1-2 minutes.
  3. *At the last 30 seconds of cooking the zucchini add carrots if you like them a little tender.*.
  4. Drain off liquid.
  5. Add remaining ingredients to pan and toss until cheese melts.
  6. Serve immediately.
Most Helpful

5 5

Very clever, very attractive and very tastey recipe, bmxmama. I subbed evaporated milk for the half-and-half but made no other changes. This one will be a repeat.

5 5

I enjoyed this very much. Next time i will cook it a little longer to make it more tender.

5 5

This is a great guilty free pasta dish! Using no pasta!!! Making 1/2 the recipe using yellow summer squash slicing them to replicate fettucini. My 2 equaled out to 6 cups when sliced. I did cook the squash longer for dh like it tender. Then reduced the stock down to almost nothing(just couldn`t discard all the flavors and nutrients in it.I did use 1/2 bulb of roasted garlic! And plenty of fresh basil and added some fresh grated nutmeg. The aroma is scrumptious!