Garlic-Zucchini Pasta

I’m so proud to present another great recipe from my mother!  She doesn’t have a blog yet but ya’ll all help me encourage her to get her own blog!!!  She sent me this Garlic-Zucchini recipe last night complete with pictures:) So let’s get to it!  

INGREDIENTS:

 

  • 2 large or 3 medium zucchini
  • 1 head garlic
  • 1 lb angel hair pasta
  • Parmesan Cheese

DIRECTIONS:

 

Shred zucchini and mince garlic.  Prepare pasta as directed on box. While cooking the pasta Sauté garlic in Olive Oil for a minute or two.  Add the zucchini and sauté 10 to 15 minutes longer.   Add the cooked pasta and the shredded cheese and mix well. Salt and pepper to taste. (we grate the cheese and use probably use about 1 cup or more) not packed)

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Comments

  1. 1


    Carole says

    Looks delicious and so easy. I love these type of recipes. Thank you for sharing (and thanks to mom too) :)

  2. 2


    Trysha says

    YUM!! I love easy recipes like this for the week. Simple ingredients, quick. I love it!

    I usually try to do a couple of meat-less meals during the week and this would fit in nicely.

  3. 3


    Jennifer says

    I know what I will be trying next week :-) Sounds yummy!!!!!

    Jennifers last blog post..The Necklace Incident

  4. 4


    Elizabeth says

    This looks so easy and delicious. Can’t wait to try it!

    Elizabeths last blog post..Tomato Corn Salad

  5. 5


    patsyk says

    I love simple dishes like this!

    patsyks last blog post..Cookie Monster Would Love These Cookies!

  6. 6

    This is a wonderful recipe … I make this quite often. I have used yellow squash or zucchini, or a mixture of both.

    Very yummy!

  7. 7

    Hey mom. You need to set up your own blog before you give your daughter all your best recipes! Email me when it’s set up and I’ll gladly add you to my blogrolls… then I’ll proudly blame you for any weight I gain.

  8. 8


    Francie says

    I think we have the same brain. I did almost the same recipe last week on my blog. :)

  9. 9


    Doris says

    Another one for my ‘Make This Tonight’ box. Thanks again!!

    Doriss last blog post..Home Sweet Home at OFG

  10. 10


    Chef says

    This looks delicioius – it will definitely be on next week’s menu, Thanks Lori!
    Lori’s Mom – you so must start a blog on your own, please, please! I can see now where your daughter got her foodie talent!

    Chefs last blog post..

  11. 11


    Chrystal says

    Wow this sounds wonderful! I can’t wait to try it! Does you or your mom have any squash recipes you could post? I’ve got friends that have lots of squash and we want some variations.

    • 12


      2inamillion says

      I have a squash recipe that my family and I love, but I must warn you, I’m from the south, so it may not be the healhiest recipe around:)

      3 lb yellow squash
      (1) 10 3/4 oz can Campbell’s Cream of Chicken Soup
      8 oz sour cream
      (1) 8 oz package Pepperidge Farms Herb Seasoned Stuffing or 1/2 16 oz package
      (1) chopped onion
      (2) sticks butter

      Cube squash, cover with water and boil for (5) minutes, drain and set aside. Melt the butter and toss together with bread crumbs. Coat bottom of 13x9x2 inch pan with 1/2 of the bread crumb mixture. Mix together soup, sour cream and chopped onion, fold in squash, add salt and pepper to taste and add to dish, top with remaining bread crumb mixture, and bake at 350 for about 30 minutes, or until golden brown.

      NOTE: For added flavor, add 1/2 cup to 1 cup of Swanson’s chicken broth to the bread crumbs. You can also use chicken instead of squash for this recipe to make a chicken casserole. I use either a whole chicken cut up, or boneless, skinless chicken breasts. Boil the chicken with a whole onion for flavored broth, and then shred it and fold it into the mixture just as you would the squash.

  12. 13

    Yummy yum in my tummy tum. This looks delicious. There is a really good Mario Batali recipe that uses zukes but he doesn’t cook them. It’s called Pasta Puttanesca or something like that – you should look it up at foodtv.com.

    Erin Jepsons last blog post..Update Successful

  13. 14


    Foodlovers says

    This looks delicious, I make something similar and add a little finely grated lemon zest and chopped mint leaves.

  14. 15

    Yes, tell your mom she needs her own blog!! This sounds great, and if it means I can get more good recipes like this that I can use stuff from my garden I will even host it for her on my server.

  15. 16


    Anna says

    I have zucchini. I have garlic. This looks so good! And easy.

    Thanks, mom!

    Annas last blog post..Sky Watch Friday (#38)

  16. 17


    Donna says

    Yum,that sounds good and easy. I will definitely be trying it. I don’t have a lot of recipes with zucchini. Thanks to you and your mom for sharing.

    Donnas last blog post..Today is Game Day!

  17. 18

    This looks easy and delicious and like a good way to get more veggies into my kids. Thanks!

    Janine at Cheap Cookin Mamas last blog post..How to Make Your Own Bread Crumbs and Panera Leftover Use #1

  18. 19


    Kathleen says

    Thanks for posting this. I have so much zucchini that someone begged me to take and I thought I exhausted the recipes. My chocolate zucchini muffins were great…I blogged about them last weekend.

    Kathleens last blog post..Giveaway: ShopWise Artisan Grocery Bag

  19. 20


    Michael says

    So I tried this the other night and added about half an onion and then half of both a red and yellow bell pepper. It was AMAZING!

  20. 21


    Ash Johnson says

    Looks great, but how did you shred the zucchini?

  21. 22


    Christina says

    This looks great! I am trying it tonight, but I wish it said how much olive oil and cheese to use.

  22. 23


    dee says

    I made this last night and it was really good. I had to keep adding olive oil though, especially after I mixed in the pasta. I would make it again!

  23. 24

    I am eating this as I type…chewing…yum! Great recipe Lori’s mom!

  24. 25

    YUM.
    I love love love every single thing in here.
    I think I’m going to make this tomorrow.

    Thank you, Lori’s Mama ;-)

  25. 26


    Sarah says

    I do this dish a lot in the spring and summer. It is perfect for nights we dont want anything too heavy and it takes under twenty min to make. Love it!!

  26. 27


    Patty says

    Made this tonight and it was quite tasty. I liked that it was so easy to make. Was surprised that the amount of olive oil was not listed, used 3 tablespoons. Also used about 1/2 cup water from the pasta, was afraid it would be to dry without it. Will make again.