Angel Hair With Zucchini And Tomatoes Recipes

ZIPPY ZUCCHINI PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute zucchini and garlic in oil until zucchini is crisp-tender. , Add the tomatoes, parsley, oregano and pepper flakes; heat through. Drain pasta; serve with zucchini mixture.

ZUCCHINI AND BASIL ANGEL HAIR PASTA

Steps:

• 1. Saute garlic, onion and zucchini in olive oil for 3 - 5 minutes.
• 2. Add tomatoes, lemon juice, basil and salt. Simmer while cooking pasta.
• 3. Cook pasta according to package directions. Drain.
• 4. Toss drained pasta with sauce and serve. Add grated parmesan, if desired.
• 5. NOTE: The pasta will absorb some of the liquid of your sauce, so if your mixture gets a little dried out, you can add some of that reserved tomato juice to moisten it.

CHICKEN WITH PEPPERS, ZUCCHINI AND TOMATOES ON ANGEL HAIR

Steps:

• Place sundried tomatoes in small bowl and cover with boiling water for 5-10 min or until soft. Drain and cut into slivers.
• Combine flour, salt, and red pepper in a large bowl.
• Add chicken and toss until evenly coated.
• Heat oil in large skillet. Add chicken and cook without stirring until golden (3-4 minutes). Turn chicken and cook 3 minutes longer.
• Add garlic and cook, stirring, 1 minute more.
• Add vermouth and stir, scraping up cooked bits from sides of pan.
• Add dried tomatoes, canned tomatoes, zucchini, bell peppers, thyme and water.
• Bring to boil, cover, reduce heat and simmer 5 minutes or until zucchini are tender, stirring occasionally. Keep warm.
• Meanwhile, cook pasta according tp package directions.
• Serve sauce over pasta.

(RAW) ANGEL-HAIR ZUCCHINI "PASTA" WITH FRESH PESTO

Steps:

• Using a vegetable peeler or a spiral vegetable slicer, slice the outer zucchini flesh into lenthwise strips, discaring any seeds.
• Stack the strips and then slice them into thinner "noodles".
• Place the zucchini noodles in a medium bowl and add chopped tomato, olive oil, sea salt, and pepper.
• Place all pesto ingredients in a blender and puree until smooth, with just a few nuts visible for texture.
• Gently toss the zucchini and tomato mixture with just enough pesto to coat.
• Season with additional salt and pepper if desired.
• Garnish with pine nuts and basil leaves and serve.