Yet another new one. I need to use some of my monster zucchinis from the garden.
1 (12 ounce) package uncooked egg noodles
3 tablespoons vegetable oil
1/2 cup chopped onions
2 cloves garlic, minced
4 cups shredded zucchini
1 cup fresh sliced mushrooms
1/2 cup milk
4 ounces cream cheese, cubed
1/2 cup chopped fresh basil
salt and pepper to taste
grated Parmesan cheese (optional)
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.
Heat the oil in a skillet over medium heat. Stir in garlic and onion, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated. Stir in the mushrooms.
Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.