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In a large pot of boiling salted water, cook the linguine until al dente; drain well. Add the linguine to the bowl along with the sliced zucchini and toss. Add the 1/4 cup of grated cheese, toss again and serve in bowls, passing more cheese at the table.
COOK pasta in large saucepan as directed on package, omitting salt. MEANWHILE, heat oil in large skillet on medium heat. Add zucchini, mushrooms and garlic; cook and stir 3 to 4 min. or until ...
Add the linguine to the bowl along with the sliced zucchini and toss. Add the 1/4 cup of grated cheese, toss again and serve in bowls, passing more cheese at the table. Related articles
Creamy Mushrooms with Goat Cheese Polenta. ... Linguine with Clam Sauce. ... please! Vegetables like zucchini, squash, and peppers, get topped with homemade pico de gallo, cheese, crema, and a ...
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Reserve about 1/2 cup of the pasta-cooking water. Drain the pasta and toss with the vegetables, the 1/2 cup basil, and, if the pasta seems too dry, some of the reserved pasta-cooking water. Serve ...
The secret to a low-carb, meatless pasta sauce we’ve been making on repeat: Cooking zucchini low and slow for 4-5 hours turns it into a “mush” that’s surprisingly delicious, substantial ...
Fajitas typically feature peppers and onions, but this veggie version adds mushrooms, yellow squash, and zucchini to the mix for a filling dinner idea. You won't miss the meat! Get Ree's Veggie ...