Print
Quick and Easy Zucchini Linguine
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6-8 servings 1x
Print Recipe
Pin RecipeDescription
Al dente pasta is stirred together with fresh zucchini, yogurt, garlic and cheddar. A simple summer recipe.
Scale
Ingredients
- 10 oz uncooked linguine (whole wheat is what I used)
- 2 Tbsp olive oil
- 3 large garlic cloves, minced
- 1 1/2 pounds (about 3 small zucchinis) zucchini, coarsely shredded
- 1/2 cup plain yogurt (I used greek yogurt)
- 3/4 tsp salt
- 1/2 tsp black pepper
- 3/4 cup grated cheddar cheese (medium or sharp)
Instructions
- Cook linguine according to directions on the package. Drain and pour into a large serving bowl. Set aside.
- Heat oil in a large non-stick skillet over medium high heat. When the oil starts smoking add in the garlic and cook until lightly browned, for about 30 seconds.
- Add in 1/4 of the zucchini to the garlic and cook on high until well coated with oil.
- Add in the remaining zucchini and cook until tender, about 3 minutes.
- Toss the zucchini into the bowl of pasta. Stir in the yogurt, salt and pepper and cheese. Toss to coat.
- Salt and pepper to taste. Serve and enjoy.
Notes
You can serve this with chicken, if you’d like. Sometimes I cook bites of chicken in the pan before I cook the garlic and zucchini.
- Category: Pasta
- Method: Stove
- Cuisine: Italian
Review:
Don’t hate me because this is not a slow cooker recipe. From time to time, I’m going to start sharing some of my favorite recipes that aren’t slow cooker recipes.
I love this recipe so much and have been making it since I was in college. I received several zucchinis in my bountiful basket and used most of them to make this delicious dinner. I loved making it with the yellow and green zucchinis for some added color. If you’re in a pinch, use sour cream instead of yogurt. This is a super fast and easy dinner. Make it vegetarian if you want. We served ours with chicken. 5 stars.
Karen, I really wanted to love this and was so excited to use my new julienne peeler on the zucchini. But, it did not work out well for me. I may have to blame the avocados that were kind of old. But, even without that off flavor, I don't think it would have had much flavor at all. Plus, it was kind of soupy (the salt released some liquid from the zucchini, I think.) Did I do something wrong?