CREAMED ZUCCHINI WITH GARLIC & BASIL
Made simply with grated zucchini, butter and cream, this creamed zucchini makes an easy and elegant summer dish.
Categories Vegetables & Sides
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Grate the zucchini by hand with a box grater or in a food processor fitted with the shredding disk. Wrap the shredded zucchini in a clean kitchen towel and wring out as much excess water as possible. Repeat a few times, replacing the towel if necessary.
- Melt the butter in a large skillet over medium-high heat. Add the shredded zucchini and garlic and cook, stirring frequently, until the zucchini is tender, about 6 minutes. Turn the heat down to low; add the heavy cream, salt, pepper and basil and simmer until the cream is absorbed. Taste and adjust seasoning if necessary. Serve warm.
- Make Ahead Instructions: The whole recipe ahead of time. Just cover and refrigerate. You can reheat it in the microwave right before serving.
Nutrition Facts : Calories 179, Fat 16g, Carbohydrate 8g, Protein 3g, SaturatedFat 10g, Sugar 5g, Fiber 2g, Sodium 461mg, Cholesterol 49mg
CREAMY ZUCCHINI WITH LINGUINE
A different and delicious way to eat up all the zucchini that's overflowing from the garden. Diced zucchini are sauteed with garlic and red pepper flakes then simmered with cream, and served with Parmesan cheese and chopped parsley. Don't skimp on the olive oil.
Provided by Senoritapupnstuff
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Warm olive oil in a large skillet over medium heat. Add zucchini and garlic to hot oil, and season with salt and red pepper flakes. Cook, turning occasionally, until zucchini are well browned on all sides, about 20 minutes.
- Meanwhile, bring a large pot of generously salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
- Stir milk into zucchini, and simmer until it is reduced by about half, about 10 minutes. Add pasta to skillet, and stir well. Sprinkle parsley and 1/4 cup Parmesan over the top, and toss. Garnish with remaining Parmesan to serve.
Nutrition Facts : Calories 429 calories, Carbohydrate 46.5 g, Cholesterol 9.9 mg, Fat 22.2 g, Fiber 4 g, Protein 11.3 g, SaturatedFat 4.5 g, Sodium 317.9 mg, Sugar 3.7 g
CREAMY TOMATO BASIL ZUCCHINI "LINGUINI" RECIPE BY TASTY
Here's what you need: olive oil, chicken breast, cherry tomatoes, salt, pepper, garlic powder, dried basil, zucchinis, salt, olive oil, garlic, chicken broth, greek yogurt, parmesan cheese, dried basil
Provided by Mercedes Sandoval
Categories Dinner
Yield 2 servings
Number Of Ingredients 15
Steps:
- Use a peeler to thinly slice zucchini into "linguini" noodles. Set aside in a bowl and mix with salt. Let sit for 20 minutes to draw moisture out of the noodles. Drain the zucchini with a clean dish cloth or paper towels.
- Heat olive oil in a large skillet. Add in chicken breast, salt, pepper, and garlic powder. Cook until no longer pink. Add in zucchini noodles, cherry tomatoes, and dried basil. Cook for an additional minute and remove from heat. Set aside in a bowl.
- Heat olive oil for for the creamy sauce in the skillet. Add in garlic cloves and cook for about 30 seconds. Add in chicken broth to cool skillet, and reduce heat to low. (This step is important: if skillet is too hot, the Greek yogurt will curdle, so allow it to cool down before adding it in).
- Add in Greek yogurt, parmesan, and dried basil. Mix until well combined. Add in the chicken, zoodles, and tomato mixture. Mix together and then remove from heat.
- Serve and garnish with fresh chopped basil, as desired.
- Enjoy!
Nutrition Facts : Calories 553 calories, Carbohydrate 29 grams, Fat 30 grams, Fiber 4 grams, Protein 41 grams, Sugar 16 grams
CREAMY ZUCCHINI
Here's a different treatment for zucchini that's a favorite in our home. Even though the creamy Parmesan sauce is homemade, the recipe's cooking time is short. -Marguerite Shaeffer, Sewell, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute zucchini in oil for 3-5 minutes or until tender. Add garlic; cook 1 minute longer. Drain; remove zucchini mixture with a slotted spoon and keep warm., In the same skillet, combine cream cheese and cream; cook and stir over low heat until smooth. Stir in the Parmesan cheese. , Return zucchini mixture to the pan. Cook and stir 1-2 minutes longer or until heated through. Sprinkle with the salt, pepper, nutmeg and Swiss cheese.
Nutrition Facts :
PASTA WITH ZUCCHINI AND PARMESAN
This pasta with zucchini is your go-to recipe when you want a delicious, satisfying pasta dish loaded with vegetables. It's ready in about 15 minutes, it requires only 5 ingredients and turns plenty of zucchini into a perfect summer meal.
Provided by Katia
Categories pasta
Time 15m
Number Of Ingredients 7
Steps:
- Cook your pasta in a large pot of salted boiling water according to the packet instructions, but drain 1 minute before the end of the cooking time.
- Before draining, reserve about 1/2 of cooking water.
- While the pasta is cooking, in a large pan (see notes) heat the olive oil, add the garlic and gently fry for about 30 seconds, until golden and fragrant.
- Add the zucchini to the pan, add salt and pepper and toss to combine. Start with 1/2 tsp of salt and a good pinch of pepper, but after a few minutes check if you're happy with the seasoning.
- Fry the zucchini gently over medium-high heat, stirring frequently. You want the zucchini to turn slightly brown and absorb the flavor from the garlic, the oil, and the seasoning. Make sure you don't steam them. Cook until soft, 8-10 minutes should be enough.
- Add pasta to the zucchini, stir to combine. Then add parmesan, cream cheese, (or ricotta). Stir well to combine for about 1 minutes over medium-high heat. Add a few Tbsps of pasta cooking water to make it moist, if needed (see notes).
- Serve immediately with grated parmesan cheese, freshly ground black pepper or chili flakes, if you like.
Nutrition Facts : Calories 482 kcal, Carbohydrate 62 g, Protein 15 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 28 mg, Sodium 183 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
CREAMY ZUCCHINI WITH LINGUINE RECIPE
Add a new twist to your usual pasta dish with our linguine recipe! The zucchini ingredient brings a new meaning to a refreshing pasta.
Provided by Recipes.net Team
Categories Pasta Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Warm the olive oil in a large skillet over medium heat.
- Add the zucchini and garlic in the skillet and season them with salt and red pepper flakes.
- Cook everything for about 20 minutes, stirring the ingredients occasionally until the zucchini is well browned on all sides.
- Meanwhile, bring a large pot of liberally salted water to boil.
- Pour the pasta into the pot and boil it for about 8 to 10 minutes. When finished, drain the water and set the pot aside.
- Pour the milk into the skillet with the zucchini and stir. Simmer the skillet's contents for 10 minutes until the milk is half-reduced.
- Add the pasta into the skillet and stir well. Then sprinkle some parsley and 1/4 cups of parmesan cheese and toss occasionally for about 10 minutes.
- Once you're finished, garnish the linguine with the remaining Parmesan cheese and serve.
Nutrition Facts : Calories 526.00kcal, Carbohydrate 48.00g, Cholesterol 10.00mg, Fat 32.00g, Fiber 3.00g, Protein 13.00g, SaturatedFat 6.00g, ServingSize 6.00, Sodium 359.00mg, Sugar 6.00g
CREAMY PASTA WITH ROASTED ZUCCHINI, ALMONDS AND BASIL
Whole-grain pasta offerings on supermarket shelves have expanded with gusto. Unlike the gluey, good-for-you-but-not-your-tastebuds pastas of yore, the best whole-grain brands are firm-textured and tasty. The warm, nutty flavor of varieties like these is robust enough to stand up to intense, complicated sauces, yet satisfying with just a little butter and Parmesan shaved over the top. Here, pasta with creamy goat cheese and a bite of citrus is enough to keep even the most staunch of whole-wheat opponents satisfied.
Provided by Melissa Clark
Categories dinner, easy, weekday, pastas, main course
Time 45m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat oven to 500 degrees. Toss the zucchini and oil with 1/2 teaspoon salt and pepper to taste. Arrange zucchini on a baking sheet in a single layer. Roast, tossing occasionally, until golden and tender, 20 to 30 minutes.
- Meanwhile, toast the almonds in a skillet over medium heat until golden, 3 to 4 minutes. Transfer to a small bowl.
- Simmer the cream and basil sprig in a small saucepan over medium heat until reduced to 1/4 cup, about 7 minutes. Whisk in the goat cheese until the sauce is smooth. Remove from heat; stir in lemon zest and 1/4 teaspoon salt. Cover and keep warm.
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain well. Toss the pasta with the cream sauce. Serve topped with the zucchini and almonds.
Nutrition Facts : @context http, Calories 642, UnsaturatedFat 18 grams, Carbohydrate 73 grams, Fat 34 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 14 grams, Sodium 821 milligrams, Sugar 6 grams, TransFat 0 grams
CREAMY ZUCCHINI
A creamy zucchini dish that also works great as a pasta sauce. It's a summer favorite!
Provided by Denyse
Categories Side Dish Vegetables Tomatoes
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in a large saucepan over medium heat. Stir in red onion, salt and pepper, and cook about 5 minutes, until onion is tender. Stir in zucchini, and cook 3 to 5 minutes. Mix in garlic and tomatoes. Continue cooking, stirring occasionally, until the mixture comes to a boil.
- Stir corn and cream into the mixture. Reduce heat to low, and continue cooking, stirring occasionally until thick and bubbly, 15 to 20 minutes.
Nutrition Facts : Calories 178 calories, Carbohydrate 20 g, Cholesterol 27.2 mg, Fat 10.4 g, Fiber 2.9 g, Protein 3.9 g, SaturatedFat 5.1 g, Sodium 334 mg, Sugar 5.6 g
LINGUINE W/ CREAMY ZUCCHINI SAUCE
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!
Provided by kjt96
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Start pasta.
- Heat oil, add garlic for about 30 seconds.
- Add 1/4 of the zucchini; cook on high; stirring to coat with oil.
- Add rest of zucchini. cook about 3 minutes.
- Add sour cream and cheddar cheese.
- Turn off heat while cheese melts.
- Toss with pasta.
- Serve with extra parmesan or romano cheese to top.
- Creamy and YUMMY!
Nutrition Facts : Calories 608.9, Fat 16.6, SaturatedFat 6.2, Cholesterol 24.2, Sodium 304.9, Carbohydrate 92, Fiber 5.4, Sugar 8.2, Protein 22.9
CREAMY LINGUINE WITH ZUCCHINI
IF YOU LIKE LINGUINE AND ZUCCHINI, YOU WILL ENJOY THIS RECIPE,
Provided by joyce deshong
Categories Sides
Time 35m
Number Of Ingredients 9
Steps:
- 1. COOK PASTA AS DIRECTED ON PKG. DRAIN, KEEP WARM.
- 2. IN LGE SKILLET HEAT OIL OVER MEDIUM HIGH HEAT, ADD GARLIC, COOK STIRRING ABOUT 30 SECONDS OR UNTIL LIGHTLY BROWNED.
- 3. INCREASE HEAT TO HIGH. STIR IN ZUCCHINI, SALT, PEPPER. COOK, STIRRING OFTEN, ABOUT 3 MINS OR UNTIL TENDER. ADD CHEESE & ALFREDO SAUCE, HEAT THROUGH.
- 4. TRANSFER TO LGE. BOWL, TOSS WITH PASTA, IF DESIRED, GARNISH WITH BASIL.
CREAMY LINGUINI WITH CHICKEN, ZUCCHINI AND RED BELL PEPPER
A tasty pasta dish with a lightened up cream sauce and filling ingredients. I originally got this recipe from Recipe4Living and it was considered a budget dish. I've changed it up a few times to make it to our liking and included chicken and peppers. I have also changed the creamy sauce recipe to make it lighter then the original. Not hard to do, but definitely helps in reducing calories!
Provided by zello81
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large skillet over medium heat. Add diced zucchini, diced red pepper and minced garlic to hot oil. Season with salt and red pepper flakes. Cook, turning occasionally, until zucchini and red pepper are slightly browned on each side, about 20 minutes. Meanwhile, bake chicken in shallow glass baking dish at 350 degrees for 25 minutes and bring a large pot of generously salted water to boil. Cook pasta until al dente, about 8 to 10 minutes. Drain, and set aside. Stir 2% milk into zucchini and red pepper, and simmer until it is reduced by about half, about 10 minutes. Cut chicken into bite sized pieces. Add chicken and pasta to skillet, and stir well. Mix in 1/2 cup of parmesan cheese. Sprinkle parsley over top and toss.
More about "creamy zucchini with linguine food"
PASTA WITH SMASHED ZUCCHINI CREAM - 101 COOKBOOKS
From 101cookbooks.com
4.1/5 (69)Total Time 25 minsCategory Dinner, LunchCalories 452 per serving
- Bring a large pot of water to a boil. Salt the water well, and boil pasta per package instructions. Drain, reserving some pasta water, and set aside.
- In the meantime, slice the zucchini in half lengthwise and use a spoon to remove most of the seeds. Cut into 1/4-inch pieces. Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, a minute or so. Stir in the chopped zucchini and 1 1/3 cups water, cover, and simmer until the zucchini absorbs most of the water and softens, roughly 8-10 minutes. Remove from heat, and carefully, with a fork or (even better) a potato masher, smash the zucchini until creamy.
- Transfer the zucchini to a large serving bowl. Add most of the cheese and most of the basil, and lots of pepper. Stir in the pasta, and a splash of the pasta water if you want to thin it out at all. Taste, and add salt if needed. Finish by topping with lots of toasted almonds, and the remaining cheese and basil.
RECIPE: CREAMY ZUCCHINI FETTUCCINE | KITCHN
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Estimated Reading Time 3 mins
CREAMY ZUCCHINI WITH LINGUINE RECIPE | CDKITCHEN.COM
From cdkitchen.com
5/5 (2)Total Time 45 minsServings 6Calories 516 per serving
PASTA WITH CREAMY ZUCCHINI SAUCE - RECIPETIN EATS
From recipetineats.com
4.9/5 (36)Category Mains, PastaCuisine Italian, WesternCalories 631 per serving
CREAMY ZUCCHINI SAUCE - COOKTORIA
From cooktoria.com
4.8/5 (131)Calories 235 per servingCategory Appetizer, Lunch
- Mix the zucchini with oil, paprika, salt, and pepper and spread onto a large non-stick baking tray. Bake for about 20 minutes, until soft and slightly browned.
- Meanwhile, place all of the sauce ingredients into a medium skillet, stir, and bring to a simmer. Turn off the heat.
- Add the baked zucchini to the cream-sauce and mix everything well. Garnish with chopped herbs, if desired.
CREAMY CHICKEN PASTA WITH ZUCCHINI AND ... - FAMILYSTYLE FOOD
From familystylefood.com
4.6/5 (11)Total Time 30 minsCategory PastaCalories 598 per serving
- Toss the zucchini on a rimmed baking sheet with the olive oil, 3/4 teaspoon salt and the crushed chili. Roast 20 minutes, or until the zucchini is golden brown on the edges.
- Bring 4 or 5 quarts of water to a boil in a large pot and add 2 tablespoons salt. Add the pasta and cook until al dente.
- Put the cream, shallot, garlic and lemon zest in a saucepan. Bring to a simmer over medium-high heat (watch that it doesn't boil over), then reduce the heat and simmer 10 minutes. Remove from the heat and stir the lemon juice, goat cheese, Parmesan.
BEST CREAMY ZUCCHINI PASTA - HOW TO MAKE CREAMY ... - DELISH
From delish.com
Category DinnerTotal Time 45 mins
- Add shallots and garlic, then season with salt and pepper and cook, stirring, until translucent, 4 minutes.
- Add zucchini and red pepper flakes, increase heat to medium-high, and continue cooking, stirring frequently, until shallots and garlic are deeply caramelized and zucchini is golden in spots and very soft, 12-14 minutes more.
CREAMY LEMON ZUCCHINI PASTA RECIPE - BON APPéTIT
From bonappetit.com
4.5/5 (132)Estimated Reading Time 7 minsServings 4
- Meanwhile, place a clean kitchen towel in a large bowl (or on a large cutting board). Trim 2 lb. zucchini or summer squash (4–6), then grate on the large holes of a box grater directly into towel. Peel 1 large shallot and grate on the large holes of grater into towel. Peel 4 large garlic cloves and grate on the small holes of grater into towel.
- Gather ends of towel together, then squeeze over bowl (or the sink) with all your might to extract water from the zucchini. Squeeze until it’s hard to get out any more liquid. You should have extracted about ⅔ cup zucchini liquid, just FYI; discard.
- Heat 3 Tbsp. extra-virgin olive oil in a medium Dutch oven or very large skillet over medium-high. Add ¼ tsp. crushed red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add zucchini mixture (unwrap the balled-up towel over the pot for easiest transfer) and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and stir to coat. Season generously with freshly ground black pepper. Cook, stirring occasionally, until zucchini mixture is jammy, thick, and starting to stick to bottom of pot, 15–20 minutes.
ZUCCHINI CREAM CHEESE PASTA - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
4.9/5 (16)Calories 461 per servingCategory Pasta
- In a medium to large sized pan add the olive oil, the chopped zucchini, oregano, salt, parsley and water, cook stirring occasionally until the water has evaporated and the zucchini is tender and lightly browned.
- While the zucchini is cooking, cook the pasta al dente in boiling salted water. When the zucchini is done, add the cream cheese and 1/4 ladle full of salted pasta water, mix gently until zucchini and cream cheese are well combined and creamy, immediately add cooked pasta, and gently mix. Serve immediately. Top with chopped fresh parsley and parmesan cheese if desired. Enjoy!
CREAMY MUSHROOM ZUCCHINI PASTA - SKINNY SPATULA
From skinnyspatula.com
Reviews 52Calories 404 per servingCategory Pasta
- Bring a pot of pasta to a boil, salt it generously, and boil the pasta according to the instructions on the package. Reserve a cup of pasta water before draining.
- Meanwhile, heat the olive oil in a large pan and fry the onion for 1-2 minutes until it softens. Add the garlic and red chilli flakes and continue to cook for 30 seconds.
- Next, add the diced zucchini and mushrooms to the pan and cook on low to medium heat until they soften and become slightly golden (about 7-8 minutes).
- Stir in the sherry and continue to cook until the alcohol evaporates. Add the double cream and cook for 1 minute until the sauce thickens. Add a dash of pasta water and then add the drained pasta to the pan. Mix it everything well to combine, then stir in the grated Parmesan and parsley. Season to taste and serve immediately.
CREAMY ZUCCHINI PASTA - THE MODERN PROPER
From themodernproper.com
Ratings 2Category Lunch, Dinner, Vegetarian, 30-minute-mealsCuisine AmericanTotal Time 28 mins
- Once vegetables are very soft, add heavy cream, basil leaves, salt, pepper and parmesan cheese
CREAMY AND LEMONY SHRIMP LINGUINI WITH ZUCCHINI
From more.ctv.ca
Servings 2-3Total Time 20 minsCategory Dinner
- Bring a large pot of water to a boil and add enough salt for it to taste like the sea (two tablespoons). Add linguini and stir to separate strands. Boil for seven to eight minutes until there’s still a little bite left to the pasta (al dente). Reserve a cup of the pasta cooking liquid.
- in a large frying pan, add olive oil and butter and warm on medium heat. Add garlic and sauté until softened but not browned, followed by tomatoes and shrimp. When shrimp turn opaque, remove from pan to prevent overcooking.
- Add chicken stock and bring to a simmer on medium-high heat. Add sliced zucchini and cook for a minute until slightly tender. Season with salt to taste.
- Return shrimp to pan, along with linguini, lemon juice and zest. Toss to coat. If there’s not enough sauce in the pan, add reserved pasta water a couple of tablespoons at a time to loosen to desired consistency.
VEGAN CHILI PASTA WITH VEGGIES - THE VEGAN 8
From thevegan8.com
5/5 (85)Total Time 45 minsCategory DinnerCalories 254 per serving
- Make sure your veggies are chopped/prepared at the beginning, as the sauce comes together pretty quickly.
- Bring a large pot of water to boil for your pasta. Adding a lid will make it boil faster. Make sure to salt the water well so the pasta is well seasoned.
- Add the onion and broth to a large sauce pan over medium heat. Once it begins to simmer, cook 5 mins and then add the zucchini and just 1/4 teaspoon of salt at this time. Stir well and cover. Lower the heat to medium-low. It's important to cover the zucchini so it cooks through well.
- Cook about 8 minutes until the zucchini is tender (no longer crunchy), but not mushy. Check a couple of times to stir it and make sure there is enough broth to keep the zucchini cooking. Add a bit more only if needed. You basically want most of the liquid gone though before the next step.
CREAMY ZUCCHINI PASTA WITH LEMON - THIS HEALTHY TABLE
From thishealthytable.com
4.6/5 (12)Calories 548 per serving
- When the water is boiling, add your pasta and cook to al dente (according to package directions).
- Meanwhile, start a saucepan over medium heat. Add the lemon zest and the heavy cream. Whisk often till bubbles begin to form.
- Add 1 tablespoon of butter at a time to the cream. Whisking till it’s combined. Repeat until all the butter has been added.
CREAMY PALEO ZUCCHINI PASTA WITH ARTICHOKES ... - IRENA MACRI
From irenamacri.com
5/5 (8)Total Time 20 minsCategory MainCalories 304 per serving
- Place all artichoke cream ingredients in a blender or food processor. Whiz for 30-40 seconds, until blended and smooth. Scrape sides, if you need to. Taste for salt and add a little more, if desired.
- Place the zucchini noodles or ribbons in a bowl and add 3 tablespoons of the artichoke cream. Add the onions and diced turkey meat and combine well, making sure the zucchini is evenly coated with the sauce. Serve topped with a little more of the green onions and some cracked pepper. You can also add extra lemon juice.
PASTA WITH ZUCCHINI AND CREAM RECIPE | LAURA IN THE ...
From laurainthekitchen.com
- In a large skillet with high sides, add the olive oil, allow it to heat up a bit, then add the zucchini and onion along with a pinch of salt and cook for about 10 to 12 minutes or until the veggies cook down quite a bit and develop some color.
- When the zucchini has about 9 minutes left to cook, add the pasta to the boiling water, cook according to package instructions then drain well and set aside.
- Add the drained pasta to the zucchini mixture, add the cream along with the parm and plenty of black pepper, cook all together for about 2 minutes then serve right away.
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5/5 (2)Calories 355 per servingCategory Main Course
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5/5 (1)Total Time 25 minsCuisine ItalianCalories 640 per serving
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