Quick Linguine & Zucchini

Lightly sautéed zucchini and carrots, tossed together with linguine and mozzarella cheese. Serve as a side dish, or for a luncheon or brunch.

Quick Linguine & Zucchini

8 ounces uncooked linguine
2 tablespoons butter or margarine
2 cups shredded zucchini
1/2 cup shredded carrot
1/2 cup chopped onion
2 tablespoons dry white wine
1/2 cup half-and-half
1/2 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon basil leaves
1 cup (4-ounces) shredded mozzarella cheese

Cook linguine according to package directions; drain.

Meanwhile, melt butter in a large skillet over medium heat. Add zucchini, carrots, and onion; cook for 3 minutes, stirring occasionally. Stir in wine, half-and-half, salt, garlic, and basil. Add cooked linguine and cheese; toss to coat. Cook and stir for 1 minute or until cheese has melted. 4 servings.

Similar Recipes: Angel Hair Pasta with Shrimp & Asparagus, Classic Fettuccine Alfredo


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