Summer Faves: Quick and Easy Zucchini Linguine

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Quick and Easy Zucchini Linguine

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• Author: Karen Petersen
• Prep Time: 20 minutes
• Total Time: 20 minutes
• Yield: 6-8 servings 1x

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Description

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

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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)

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Instructions

1. Cook linguine according to directions on the package. Drain and pour into a large serving bowl. Set aside.
2. 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.
3. Add in 1/4 of the zucchini to the garlic and cook on high until well coated with oil.
4. Add in the remaining zucchini and cook until tender, about 3 minutes.
5. Toss the zucchini into the bowl of pasta. Stir in the yogurt, salt and pepper and cheese.  Toss to coat.
6. Salt and pepper to taste. Serve and enjoy.

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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.