Ingredients

How to make it

  • Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain and set aside.
  • Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated. Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper, and add the Parmesan cheese. Serve over the cooked egg noodles.

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