Grilled Summer Squash And Tomatoes With Angel Hair Pasta Recipes

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ANGEL HAIR PASTA WITH SUMMER SQUASH, ZUCCHINI, AND CHERRY TOMATOES



Angel Hair Pasta with Summer Squash, Zucchini, and Cherry Tomatoes image

Provided by Eden Hensley

Categories     Main

Time 30m

Yield 8

Number Of Ingredients 13

Angel Hair pasta, 16 ounces (approximately 2 1/2 inches diameter of dry pasta)
3 Tablespoon Extra Virgin Olive Oil
1 small onion, diced
1 clove garlic, minced
1 1/2 pounds Yellow summer squash (roughly two to three), sliced in 1/4 inch rounds and halved
1 1/2 pounds Patty Pan squash (about two), sliced in 1/4 inch "rounds" and halved
1 1/2 pounds Zucchini (roughly two to three), sliced in 1/4 inch rounds and halved
1 teaspoon Kosher salt
1/4 teaspoon black pepper, freshly ground
1 pint, assorted cherry tomatoes, roughly sliced in quarters or halves
1 Tablespoon fresh Chives, minced
1 Tablespoon fresh Tarragon, minced
1 Tablespoon fresh Basil, roughly torn (optional, necessary if serving slaw in sweet peppers)

Steps:

  • Prepare Angel Hair pasta according to directions on packaging.
  • Heat Extra Virgin Olive Oil in either a large saute pan or work over medium-high heat.
  • When the olive oil shimmers, add the onion and garlic.
  • When the onion is almost translucent, about three to four minutes, add the zucchini and yellow squash and saute until almost tender, about five to serve minutes.
  • Season with salt and pepper.
  • Stir in cherry tomatoes and cook for an additional two minutes. Just enough time to heat the tomatoes through but not wilt them.
  • Toss carefully with chives and tarragon, leaving on the heat no more than half a minute.
  • Serve family style, using a slotted spoon to transfer to top of bowl with angel hair pasta. Toss carefully to distribute summer squash, zucchini, and cherry tomatoes. Top with fresh Basil.

ANGEL HAIR PASTA WITH PEPPERS AND TOMATOES



Angel Hair Pasta With Peppers and Tomatoes image

This simple pasta celebrates the end-of-summer harvest and is perfect for a light lunch or supper, or as part of a buffet. Bell peppers and other sweet peppers - like Corno di Toro and many other varieties of peppers of every hue - ripen in late summer, the same time as long-awaited flavorful (and multicolored) tomatoes, making their pairing seem almost preordained.

Provided by David Tanis

Categories     dinner, lunch, weekday, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

2 garlic cloves, smashed to a paste
2 tablespoons red-wine vinegar, or a bit less, to taste
3 tablespoons extra-virgin olive oil, plus more for bread crumbs, if using
Salt and pepper
Red-pepper flakes, to taste
1 cup finely diced sweet peppers (a mix of colors, if possible)
3 to 4 cups halved cherry tomatoes, or larger tomatoes cut into 1-inch chunks
1 pound angel hair pasta, capellini or spaghettini
2 ounces ricotta salata or mild feta cheese, roughly crumbled (about 1/2 cup)
1/4 cup coarse toasted bread crumbs, for garnish (optional)
1 small bunch basil, for garnish

Steps:

  • Put a large pot of water over high heat and bring to a boil.
  • In a low, wide salad bowl or pasta-serving bowl, combine garlic, red-wine vinegar and 3 tablespoons olive oil. Add a good pinch of salt, black pepper and red-pepper flakes.
  • Add sweet peppers and cherry tomatoes, season well with salt and toss to coat with dressing. (You may do this up to an hour before cooking the pasta.)
  • Salt the pasta water and cook the angel hair pasta until al dente, usually 4 to 5 minutes. Drain pasta in a colander.
  • Add cooked pasta to the bowl and toss well to coat, spooning over juices from bottom of bowl and bringing plenty of tomatoes and peppers to the surface.
  • Sprinkle with ricotta salata. If using bread crumbs, season with 1 teaspoon olive oil and a little salt, then sprinkle crumbs over surface.
  • Garnish with whole or torn basil leaves. Serve warm or at room temperature.

PAN-COOKED SUMMER SQUASH WITH TOMATOES AND BASIL



Pan-Cooked Summer Squash With Tomatoes and Basil image

This Provençal summer dish is delightful as a starter or as a side dish with fish, chicken or cooked grains.

Provided by Martha Rose Shulman

Categories     weekday, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
1 1/2 pounds medium or small zucchini or other summer squash, thinly sliced or diced depending on what shape squash you use
2 garlic cloves, minced
1 pound ripe tomatoes, grated on the large holes of a box grater, or peeled, seeded and diced
Salt
freshly ground pepper
1 to 2 tablespoons chopped or slivered fresh basil (to taste)

Steps:

  • Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.
  • Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.

Nutrition Facts : @context http, Calories 75, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 455 milligrams, Sugar 4 grams

GRILLED SUMMER SQUASH AND TOMATOES WITH ANGEL HAIR PASTA



Grilled Summer Squash and Tomatoes With Angel Hair Pasta image

This is so simple and so good. I make this on an indoor grill, but it can be made on an outside grill or in a stovetop grill pan. This is adapted from a recipe in Everyday Food Magazine (#3), and the original recipe is pasta and cheese-less and also includes grilled chicken. Sometimes I also make it that way.

Provided by Vino Girl

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

4 ounces uncooked angel hair pasta
1 1/2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon dried basil
2 small yellow squash or 2 small zucchini, halved lengthwise
3 medium tomatoes, halved
salt, to taste
1/4 teaspoon fresh ground black pepper
2 tablespoons parmesan cheese, grated

Steps:

  • Cook pasta according to package, drain.
  • In a medium bowl, combine squash, tomatoes, oil, garlic, salt, basil, and pepper.
  • Set aside.
  • Heat up grill (medium-high heat if you have temperature control, mine has just the one temperature setting).
  • Grill the vegetables 3-5 minutes per side until they are slightly softened and browned (it takes more like 20 minutes total in my grill, so you may really need to experiment with cooking times).
  • Remove from grill and allow to cool enough for you to handle.
  • Cut the veggies into bite-sized pieces.
  • Toss pasta and vegetables together in a large serving bowl.
  • Top with cheese.

Nutrition Facts : Calories 356, Fat 9.9, SaturatedFat 2.1, Cholesterol 4.4, Sodium 100.2, Carbohydrate 56, Fiber 5.8, Sugar 9.7, Protein 12.9

SPAGHETTI WITH SUMMER SQUASH AND TOMATOES



Spaghetti with Summer Squash and Tomatoes image

Provided by Tyler Florence

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
1 zucchini, sliced into thin rounds
1 summer squash, sliced into thin rounds
1 pint cherry tomatoes
1/2 onion, finely chopped
1 garlic clove, chopped
1 tablespoon chopped fresh oregano leaves
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 pound spaghetti

Steps:

  • Bring a large pot of salted water to a boil over high heat for the spaghetti.
  • Preheat the oven to 400 degrees F.
  • Combine the squashes, tomatoes, onion, garlic, and oregano in a large bowl. Add the olive oil, sprinkle with salt and pepper, and give it all a good toss. Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized. Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm.
  • The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook for 8 to 9 minutes, until al dente.
  • To finish, scoop out about 1/4 cup of the pasta cooking water, drain the pasta, and toss gently with the roasted vegetables and Grilled Shrimp. Add the pasta water if needed.

SPAGHETTI WITH SUMMER SQUASH, TOMATOES, AND GRILLED SHRIMP



Spaghetti with Summer Squash, Tomatoes, and Grilled Shrimp image

Provided by Tyler Florence

Categories     main-dish

Yield 4 servings

Number Of Ingredients 17

Kosher salt
1 zucchini, sliced into thin rounds
1 summer squash, sliced into thin rounds
1 pint cherry tomatoes
1/2 onion, finely chopped
1 garlic clove, chopped
1 tablespoon chopped fresh oregano leaves
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 pound spaghetti
1 cup arugula leaves
3/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
Grilled Shrimp, recipe follows
2 large cloves of garlic, chopped
1/2 cup extra-virgin olive oil
16 large head-on Jumbo shrimp in the shell, shells split down the back
Kosher salt and freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat for the spaghetti.
  • Preheat the oven to 400 degrees F.
  • Combine the squashes, tomatoes, onion, garlic, and oregano in a large bowl. Add the olive oil, sprinkle with salt and pepper, and give it all a good toss. Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized. Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm.
  • The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook for 8 to 9 minutes, until al dente.
  • To finish, scoop out about 1/4 cup of the pasta cooking water, drain the pasta, and toss gently with the roasted vegetables and Grilled Shrimp. Add the pasta water if needed.
  • Heat a large outdoor grill and wipe down with oiled paper towel to create a nonstick surface. Add chopped garlic to 1/2 cup oil. Season shrimp with salt and pepper and place on grill. Baste with garlic-olive oil and grill 3 minutes each side basting as you go.

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Top Asked Questions

How to cook angel hair pasta?
Prepare Angel Hair pasta according to directions on packaging. Heat Extra Virgin Olive Oil in either a large saute pan or work over medium-high heat. When the olive oil shimmers, add the onion and garlic.
How to cook squash and zucchini on the stove?
Heat Extra Virgin Olive Oil in either a large saute pan or work over medium-high heat. When the olive oil shimmers, add the onion and garlic. When the onion is almost translucent, about three to four minutes, add the zucchini and yellow squash and saute until almost tender, about five to serve minutes.
How long does it take to cook Tomatoes on a grill?
Grill vegetables for 5 to 6 minutes or just until tender and lightly brown, stirring occasionally. Stir in the tomatoes. Grill about 1 minute more or until tomatoes are heated through. (For a gas grill, preheat grill. Reduce heat to medium. Preheat grill pan as directed.
How to Cook Pasta with garlic and Basil?
Place it in a large serving bowl, add the basil and Parmesan cheese and toss to mix. While the pasta is cooking, heat the olive oil in a large skillet and saute the garlic for a minute or so until it *just* begins to change color. Add the wine and cook until it has been reduced by about half (2-4 minutes).

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