Best Christmas Pasta Recipes Recipes Recipe For Zucchini

PASTA WITH ZUCCHINI AND PARMESAN

Steps:

• Cook your pasta in a large pot of salted boiling water according to the packet instructions, but drain 1 minute before the end of the cooking time.
• Before draining, reserve about 1/2 of cooking water.
• While the pasta is cooking, in a large pan (see notes) heat the olive oil, add the garlic and gently fry for about 30 seconds, until golden and fragrant.
• Add the zucchini to the pan, add salt and pepper and toss to combine. Start with 1/2 tsp of salt and a good pinch of pepper, but after a few minutes check if you're happy with the seasoning.
• Fry the zucchini gently over medium-high heat, stirring frequently. You want the zucchini to turn slightly brown and absorb the flavor from the garlic, the oil, and the seasoning. Make sure you don't steam them. Cook until soft, 8-10 minutes should be enough.
• Add pasta to the zucchini, stir to combine. Then add parmesan, cream cheese, (or ricotta). Stir well to combine for about 1 minutes over medium-high heat. Add a few Tbsps of pasta cooking water to make it moist, if needed (see notes).
• Serve immediately with grated parmesan cheese, freshly ground black pepper or chili flakes, if you like.

ZUCCHINI PASTA

Steps:

• Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add zucchini, onion and thyme, and cook, stirring occasionally. Add salt and pepper and adjust heat so onion and zucchini release their liquid without browning. Cook for about 20 minutes, or until very tender.
• Add tomatoes and their liquid to zucchini and raise heat a bit so mixture bubbles. Cook pasta until it is nearly but not quite tender. If sauce threatens to dry out, add a little pasta cooking water.
• Drain pasta and finish cooking it in sauce. Serve, garnished with parsley or Parmesan.

CREAMY PASTA WITH ROASTED ZUCCHINI, ALMONDS AND BASIL

Steps:

• Heat oven to 500 degrees. Toss the zucchini and oil with 1/2 teaspoon salt and pepper to taste. Arrange zucchini on a baking sheet in a single layer. Roast, tossing occasionally, until golden and tender, 20 to 30 minutes.
• Meanwhile, toast the almonds in a skillet over medium heat until golden, 3 to 4 minutes. Transfer to a small bowl.
• Simmer the cream and basil sprig in a small saucepan over medium heat until reduced to 1/4 cup, about 7 minutes. Whisk in the goat cheese until the sauce is smooth. Remove from heat; stir in lemon zest and 1/4 teaspoon salt. Cover and keep warm.
• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain well. Toss the pasta with the cream sauce. Serve topped with the zucchini and almonds.

YOTAM OTTOLENGHI'S PASTA AND ZUCCHINI SALAD

Steps:

• Bring a large pot of salted water to a boil. In a medium saucepan, heat sunflower oil over medium-high heat. Fry zucchini slices in batches (do not crowd them) for 3 minutes, or until golden brown on both sides. Transfer to a colander to drain. Tip zucchini slices into a bowl, pour vinegar on top and stir, then set aside.
• In the hot water, blanch edamame for 3 minutes; drain, refresh under running cold water and set aside to dry. Keep boiling water in pot.
• In a food processor, combine half the basil, all of the parsley and the olive oil. Season with salt and pepper and process until smooth.
• In boiling water, cook pasta until al dente; drain and rinse under cold water. Return pasta to pot. Pour zucchini slices and their juices over pasta. Add edamame, basil sauce, lemon zest, capers and mozzarella. Stir together gently, then taste and season with plenty of salt and pepper. Before serving, stir in remaining basil.

SUMMER PASTA WITH ZUCCHINI, RICOTTA AND BASIL

Steps:

• Put a pot of water on to boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.
• Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor). Stir in 3 tablespoons olive oil.
• Salt the pasta water well and put in the pasta, stirring. Boil per package instructions but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water.
• Add cooked pasta to zucchini in skillet and turn heat to medium-high. Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary. Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.