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Zucchini Linguine Alfredo
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
165 minutes
Creamy mushroom Alfredo linguine with shredded zucchini for extra flavor and texture.
Ingredients:
  • 6 zucchini, trimmed
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons minced garlic
  • 1 tablespoon freshly ground black pepper, or to taste
  • 1 (6 ounce) package portobello mushrooms, chopped
  • 1 (16 ounce) package linguine pasta
  • 0.75 cup shredded Parmesan cheese
  • 1 (15 ounce) jar mushroom Alfredo sauce (such as Bertolli®)
Instructions:
  • Shred zucchini using a food processor and toss with 1/2 teaspoon salt in a colander. Allow the zucchini to drain for 2 to 3 hours. Then, transfer the zucchini to paper towels and squeeze out excess liquid.
  • In a large skillet over medium-high heat, warm olive oil. Sauté garlic with 1/2 teaspoon salt and black pepper until fragrant, about 1 minute. Add portobello mushrooms and cook until browned, released their liquid, and the juice has evaporated, about 15 minutes. Mix in shredded zucchini and cook until tender yet firm, about 5 minutes, stirring occasionally.
  • Bring generously salted water to a rolling boil. Cook linguine until al dente, about 11 minutes. Drain and transfer to a large serving bowl.
  • Combine pasta with a flavorful blend of zucchini, mushrooms, Parmesan cheese, and rich mushroom Alfredo sauce, ensuring the ingredients are well mixed.

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