Anyway, I made this yesterday for dinner. I really liked it! I'm not sure my husband was a huge fan, but I liked it, and my kids both liked it, so it's going to be made again, for sure.
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| I did NOT take this picture. Lol. I am not that amazing. |
As a side note, I used minced garlic since I already had it on hand, and I thought it tasted just fine. Also, I put in more than a half cup of Alfredo sauce because I used up what was left in a bottle I already had, and I liked how it turned out. The only thing I would do differently next time is to add a little more salt. I didn't measure it out, and so I probably just didn't add enough initially. Anyway, I hope you enjoy it as much as I did! I mean, my younger son even asked for the leftovers for lunch today. Can it get much better than that? I think not!
Servings: 6
Prep Time: 15 minutes
1 lb linguine
2 tbs extra-virgin olive oil
3 cloves garlic, peeled and thinly sliced
2 lbs coarsely shredded zucchini
1/2 tsp salt
1/8 tsp black pepper
1 cup shredded sharp cheddar cheese (4 oz)
1/2 cup bottled Alfredo sauce
Fresh basil, for garnish (optional)
1. Cook pasta following package directions. Drain; keep warm. In large skillet, heat oil over medium-high heat. Add garlic; cook, stirring, about 30 seconds or until lightly browned.
2. Increase heat to high. Stir in zucchini, salt and pepper. Cook, stirring often, about 3 minutes or until tender. Add cheese and Alfredo sauce; heat through. Transfer to large bowl; toss with pasta. If desired, garnish with basil.
Yum yummm! Eat up, my friends!
Thank you for sharing...I am excited to make this. The one thing I will change is make my own alfredo sauce.
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