Al dente pasta is stirred together with fresh zucchini, yogurt, garlic and cheddar. A simple summer recipe.
Ingredients
Scale
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?
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?