This recipe was posted on a cooking site by a member named Dutchie326. I added my photo.
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- 1-12 oz
- package uncooked egg noodles
- 3 Tbsp
- olive oil, extra virgin
- 4 large
- cloves garlic-minced
- 4 c
- zucchini-peeled and shredded
- 1 c
- milk-whole or reduced fat-not skim
- 8 oz
- low fat cream cheese-cubed
- 1/2 c
- fresh basil-chopped
- salt & pepper to taste
- 1/2 c
- grated parmesan cheese-a must
1Bring a large pot of lightly salted water to a boil.
2Add egg noodles and cook for 8 to 10 minutes or until al dente; drain and set aside.
3Heat the oil in a skillet over medium heat.
4Stir in garlic, and cook 2 minutes.
5Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
6Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil.
7Season with salt and pepper, and add the Parmesan cheese. Serve over the cooked egg noodles.