Ingredients
3/4 cup olive oil
2 large zucchini, diced
2 cloves garlic , thinly sliced
1/2 tsp salt
1/8 tsp red pepper flakes, crushed
12 oz linguine pasta
1 cup whole milk
2 tbsp fresh parsley, chopped
1/2 cup parmesan cheese, freshly grated
Preparation
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.
