The taste of this rich and creamy zucchini pasta will have people convinced it's not low fat, but it is! Garlicky and fresh-flavored, this will be a hit. —Maria Regakis, Saugus, Massachusetts
Zucchini Pasta
Zucchini Pasta Tips
Can you use other types of noodles to make zucchini pasta?
If you prefer other pasta shapes, there are a lot of great choices when it comes to long noodles. You could use fettuccine, spaghetti, angel hair or bucatini instead of linguine.
Can you use frozen zucchini instead of fresh?
This is a great zucchini recipe to use up all your fresh garden produce. Fresh really is best when it comes to shredding zucchini and adding it to pasta. It will have a better texture and flavor than frozen, which tends to get watery when frozen and then thawed.
How do you shred zucchini?
There are a few different ways to shred zucchini, depending on what kitchen tools you have handy. You can use a peeler, a box grater or even a food processor.How else can you cut zucchini when making pasta with zucchini?
This recipe calls for coarsely shredded zucchini, but you can experiment with chopping the zucchini different ways. You can even substitute "zoodles" (AKA zucchini cut like long noodles) for the pasta. Whether you spiralize the zucchini or cut it into thin sheets like lasagna, it’s a fun alternative if you are looking for a healthier pasta dish.What other cheeses would go with with zucchini pasta?
There are so many types of cheese that would work well in zucchini pasta. Instead of cheddar cheese, use mozzarella or Swiss. Or, try a hard cheese like Parmesan or Asiago for a nutty flavor.
—Peggy Woodward, Taste of Home Senior Food Editor, and Ellie Crowley, Taste of Home Culinary Assistant
What else can you add to pasta with zucchini?
This pasta is a great base for all types of vegetables. Start with roasted cherry tomatoes—they add a great pop of color and acidity to this pasta dish and help balance the creaminess of the sauce.—Peggy Woodward, Taste of Home Senior Food Editor, and Ellie Crowley, Taste of Home Culinary Assistant
Zucchini Pasta
Prep Time
15 min
Cook Time
10 min
Yield
6 servings
Ingredients
- 8 ounces uncooked linguine
- 4 cups coarsely shredded zucchini (about 3 medium)
- 4 teaspoons olive oil
- 2 garlic cloves, thinly sliced
- 1/4 cup fat-free plain yogurt
- 3/4 cup shredded reduced-fat cheddar cheese
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
Directions
- Cook linguine according to package directions. In a sieve or colander, drain the zucchini, squeezing to remove excess liquid. Pat dry.
- In a large nonstick skillet, saute zucchini in oil 2 minutes. Add garlic; cook and stir until zucchini is tender, 1-2 minutes longer. Transfer to a large bowl. Add yogurt, cheese, salt and pepper. Drain linguine; add to zucchini mixture and toss to coat.
Nutrition Facts
3/4 cup: 225 calories, 7g fat (2g saturated fat), 10mg cholesterol, 403mg sodium, 32g carbohydrate (4g sugars, 2g fiber), 10g protein. Diabetic Exchanges: 1.500 starch, 1.500 fat, 1 vegetable.
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