Linguine with Zucchini Sauce

6 Apr

I believe I found this recipe out of a healthy living magazine released by Pfizer for its employees.  In addition to the unique flavor the nutmeg creates, the best thing about this dish is the chewy, spongy texture created by a combination of the linguine and the shredded zucchini.  When a given recipe calls for a specific type of pasta, I quite often use an alternate variation of pasta that I have on hand, but for this dish, I must stress: it is essential that you use linguine. One other note of preparation: I hadn’t made this in a long time because Derek dropped my food processor a few years back and hand-grating the zucchini leaves it too mushy and watery.  I repeat: this dish is all about texture.  A new food processor came my way for Christmas and I had been thinking about this recipe off and on ever since.  It  seemed the perfect time of year to try it as it makes a great meatless, Lenten meal.  Whether or not you enjoy it, I am willing to wager you have never had anything like it.


  • 3/4 lb linguine
  • 2 lb zucchini, coarsely shredded
  • 3/4 tsp garlic salt
  • 1/8 tsp black pepper
  • 1 cup sharp Cheddar, shredded
  • 1/2 cup prepared, jarred Alfredo sauce
  • 1 tsp fresh lemon juice
  • 1/4 tsp ground nutmeg
  • 1/4 tsp liquid hot pepper sauce

Cook linguine in a large, deep pot of lightly salted water until firm yet tender. Drain.

Heat EVOO in a large skillet over high heat. Add zucchini, garlic salt and black pepper; cook, stirring often, until softened, 3-4 minutes.  Stir in cheese, Alfredo sauce, lemon juice, nutmeg and pepper sauce; gently heat through.  Pour into a large bowl. Toss with drained linguine. Cover; let stand 10 minutes.  Toss again and serve immediately. Serves 6.

Photo by knorrbuzz


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