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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Zucchini Linguine Italiano Recipe

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This recipe for Zucchini Linguine Italiano is from The Pohl Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz. linguine (or spaghetti)
1/2 c. butter
4 c. chopped zucchini, cooked and drained
2 c. pepperoni, diced
1/4 c. green peppers
4 oz. can mushrooms
1/2 c. onion, chopped
2 egg yolks, beaten
1 c. whipping cream
1 c. grated Parmesan cheese
paprika
Directions:
Directions:
In 6 qt. kettle cook linguine in boiling salted water until tender. Drain and return to kettle. Stir in butter until melted. Fold in meat, zucchini, green peppers, mushrooms and onions. In small bowl beat egg yolks and cream until frothy. Slowly add cream mixture to pasta and zucchini mixture and stir well. Add 1/2 c. Parmesan cheese. Gently mix until heated through and thickened on medium heat. Transfer to casserole dish and sprinkle with remaining cheese and paprika.
Personal Notes:
Personal Notes:
I use pepperoni in stick form and dice that up rather than dicing pepperoni slices (but either way will work.) This is a great use for zucchini if you're sick of baking with it.

 

 

 

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