This recipe for sweet rolls may be used to make both cinnamon rolls and delicious dinner rolls. While the rolls are baking, the dough is mixed in your breadmaker. They are airy, gentle, and delicious.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
Ingredients
- 1 pound rotini pasta
- 5 small zucchini, sliced
- ⅓ cup olive oil
- 4 cloves garlic, minced
- 1 pinch crushed red pepper flakes
- ⅓ cup chopped fresh parsley
- ½ cup grated Parmesan cheese
- salt and pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain.
- Fill a medium saucepan with lightly salted water. Add zucchini and bring to a boil; cook until zucchini is tender, about 10 minutes. Drain.
- Heat olive oil in a large skillet over medium heat. Sauté garlic and red pepper flakes in hot oil until fragrant. Add zucchini and parsley. Cook, stirring occasionally, for 5 to 10 minutes.
- Add pasta and toss until well combined. Sprinkle with cheese. Season with salt and pepper.
Nutrition Facts
| Calories | 320 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 3 g |
| Protein | 11 g |
| Saturated Fat | 2 g |
| Sodium | 89 mg |
| Sugars | 3 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Added tomatoes and grated Romano.
Firstly, as other reviewers have stated, definitely saute the zucchini. Hubby & I liked this recipe — it’s one that is easily adjusted with what you have on hand — I added sliced mushrooms and chopped green onions to the zucchini saute. A delicious summer dish.
Pretty tasty!
Delicious! I had some leftover grilled zucchini and yellow squash, and I wanted to use it up. I saw this recipe and knew it was the perfect solution! Along with the garlic, parsley, and red pepper flakes, I added some mushrooms and red bell pepper to the olive oil mix, and tossed it all together with whole wheat linguini. It was a huge hit! I will make this again and again. A great light summertime pasta dish.
Delicious recipe, I did follow some of the recommendations found here. I sautéed the zucchini with the garlic, onion, and parsley. I did add turmeric for its health benefits. It was delicious! Even my picky eater ate it up.
I did it with 2 zucchini and added halved heirloom cherry tomotoes. I also squeezed half a lemon over it just before adding the parsley and grated cheese. Yum!
I made this dish, but, instead of boiling the zucchini, I roasted the zucchini in the oven, tossed in olive oil, crushed garlic, salt, pepper and chili peppers flakes, then after roasting, tossed it in cooked pasta along w/some of the pasta water, and sprinkled locatelli cheese on top, we loved it. I would never boil zucchini.
I did not have any cheese so lots of parsley and and pizza flake chilies went in. Also I could have put grated lemon rind with the pepper and salt. Delicious.
I added fresh oregano, chives, and thyme from the garden and a some sliced mushrooms. Of course I didn’t boil the zuchini either. I still found it missed some spark. It was okay but not what I was expecting. I still think there is something missing…
I added fresh oregano, chives, and thyme from the garden and a some sliced mushrooms. Of course I didn’t boil the zuchini either. I still found it missed some spark. It was okay but not what I was expecting. I still think there is something missing…
I would never cook courgettes for 10 minutes. For a party of 8 I used my Actifry to roast the courgettes, substituting fresh chillies and adding a squeeze of lemon juice. I doubled the quantities – no way is 500g pasta going to feed 8 people in my house. At the end it all looked a bit bland so I tossed sage and parsley into it and drizzled truffle oil over the whole thing and served with a tomato, mozzarella and basil salad and a green salad of lettuce, rocket and baby spinach. It went down well but next time I will use even more courgettes.
It was the style of pasta recipe I was searching for. I appreciate that it is light, easy to make and uses up the oodles of zucchini from the garden. We give it 4 starts because it is quite bland. I added S&P and Italian Sausage. I also did not boil the zucchini, but I sautéed it with the oil & garlic, deglazed the pan wth chicken broth and cooked it down. Next time, I will increase the garlic, S&P, and chili flakes.
I will be making this again I didn’t boil the zucchini I just added it to the garlic and oil sauce cooked it for less than 10 minutes I don’t like to over cook the zucchini it was delicious , sprinkle cheese on top before serving. Enjoy
I sautéed the zucchini in garlic and olive oil than added the cooked pasta. Shaved in fresh parm and my daughter was a happy camper.
Very good. I did boil than sautée my zucchini but I added onion and fresh lemon juice. I feel that this recipe would also be better with mushrooms!
I steamed the zucchini instead of boiling it (seemed odd). I omitted the parsley because I didn’t have any on hand. The flavor seemed like it needed something else so I added a couple of dashes of lemon juice. I really like it and will probably make it again
I, too, could not imagine boiling the zucchini, so I skipped that step. While the pasta cooked, I sautéed the zucchini in the oil, garlic, pepper flakes, parsley (only had dried) and a bit of salt. There was enough sauce in the pan to mix with the zucchini; adding some fresh grated Parmesan made for a delectable dish.
Didn’t have garlic or red pepper flakes but winged it anyway. Added a bit of garlic powder to olive oil before sautéing the zucchini, as others suggested I didn’t boil it first. Added some dried parsley as didn’t have fresh. Salt and pepper and some Parmesan when I dished it out. Turned out pretty well. Next time I think I’ll slice the zucchini a little smaller and add onion and mushroom.
This recipe reminds me of a meal my Nonni and my Dad’s family used to make. I had some cooked chicken that I wanted to use up and that made the meal complete. I used Asiago cheese and the Parmesian. I agree with the other reviewers. There is no need to boil the zucchini. Just sauté in the garlic and red pepper flakes. Thank you for a delightful reminder of a family favorite.
Very easy to make- great weekday meal. Flavor was kind of bland though, next time I would consider adding more red pepper flakes or cheese.
I sauteed the garlic in olive oil with a sliced sweet white onion and added the zucchini.I then added some sauteed pine nuts and fresh chili peppers and tossed together with cooked to al dente penne.YUM