FETTUCCINE WITH WALNUTS, ZUCCHINI RIBBONS, AND PECORINO ROMANO
Categories Cheese Herb Nut Pasta Vegetable Dinner Parmesan Walnut Zucchini Summer Noodle Bon Appétit Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Place 1 zucchini on work surface. Using vegetable peeler and firmly holding zucchini by stem end, shave zucchini lengthwise into long ribbons. Discard scraps. Repeat with remaining zucchini. Place ribbons (about 10 cups total) in large colander set over large bowl; sprinkle with 1 teaspoon fleur de sel. Let stand 30 minutes. Rinse zucchini under cold running water; drain well. Spread on 2 large kitchen towels; roll up in towels to absorb excess water. Set aside.
- Combine garlic, anchovy fillets, and crushed red pepper in very large serving bowl. Using pestle or wooden spoon, crush mixture until paste forms.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Transfer pasta to bowl with garlic mixture. Add 1/3 cup oil and 1/4 cup reserved cooking liquid; toss. Add zucchini, walnuts, 1/2 cup cheese, basil, and mint; toss. Season with salt and pepper, adding more pasta cooking liquid if mixture is dry. Drizzle with additional oil. Sprinkle with zucchini flowers, if desired. Serve with remaining cheese.
GRILLED ZUCCHINI
A grilling recipe that is easy to prepare, tasty as a appetizer or a side dish.
Provided by Garry Glazebrook
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Whisk olive oil, sea salt, garlic, rosemary, and black pepper together in a bowl; brush evenly onto zucchini strips.
- Cook on preheated grill until brown, 5 to 7 minutes per side; transfer to a serving platter. Drizzle balsamic vinegar over zucchini to serve.
Nutrition Facts : Calories 138.1 calories, Carbohydrate 5.6 g, Fat 12.7 g, Fiber 1.4 g, Protein 1.5 g, SaturatedFat 1.8 g, Sodium 307.4 mg, Sugar 3.2 g
GRILLED ZUCCHINI PASTA WITH PECORINO WALNUT CRUMBLE
Crumb toppings normally appear on fruit desserts, but a savory mixture of grated pecorino and toasted walnuts works in much the same way, adding textural contrast to delicate fettuccine and grilled zucchini. Garlic-chile oil jazzes up the flavor.
Provided by Melissa Roberts
Time 30m
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Prepare a gas grill for direct-heat cooking over medium-high heat; see Grilling Procedure .
- Mince and mash garlic to a paste with a pinch of salt, then whisk with 2 tablespoons oil and red-pepper flakes in a large bowl.
- Brush zucchini with remaining tablespoon oil and season with 1/4 teaspoon each of salt and pepper. Oil grill rack, then grill zucchini, cut sides down first, covered, turning once, until just tender, 6 to 8 minutes.
- Slice zucchini crosswise 1/4 inch thick, then immediately toss with garlic oil.
- Stir together 1/2 cup cheese, walnuts, and 1/2 teaspoon pepper and set aside.
- Cook fettuccine in a pasta pot of salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain pasta.
- Toss pasta with zucchini, remaining 1/4 cup cheese, and reserved cooking water. Serve sprinkled with walnut mixture.
PASTA WITH A WALNUT AND ZUCCHINI SAUCE
This is a very light and quick cooking sauce. This isn't a heavy, creamy, thick sauce but has lots of flavor. It cooks up in just minutes. This is perfect for any week night.
Provided by SarasotaCook
Categories Vegetable
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Pasta -- Cook the pasta according to directions. When it is done, just drain reserving 1 cup of the pasta water and return the pasta to the pot. NOTE: Whole wheat pasta does make a difference in this dish.
- Sauce -- In a large sauce pan, add the butter and saute the onions for about 5 minutes until soft but not caramelized. Then add in the zucchini and cook another few minutes. They take just minutes to cook. Then add the walnuts, cream, parsley, rosemary, salt and pepper.
- Combine -- Add the pasta to the sauce along with the parmesan and some of the pasta water and toss well. Garnish with some extra parmesan if you want. ENJOY!
SUMMER ZUCCHINI PASTA
I'm always experimenting when my garden is cranking out zucchini and summer squash. This simple and healthy summer zucchini pasta is one of my latest wins. It's meatless, but you can add shredded chicken or grilled salmon for a heartier dish. -Beth Berlin, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, in a Dutch oven, heat oil over medium-high heat. Add zucchini and yellow squash; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes, basil, rosemary, salt and pepper flakes; heat through. Drain pasta; serve with zucchini mixture. If desired, top with additional basil.
Nutrition Facts : Calories 254 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 505mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein.
GRILLED ZUCCHINI SALAD WITH PIZZA WALNUTS
Long, elegantly thin slices of summery zucchini marinate in the garlicky dressing to make a simple and delicious salad.
Provided by Allrecipes Member
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Combine 2 tablespoons olive oil, shallot, garlic, vinegar, 1/4 teaspoon of the salt, sugar, pinch each of dried thyme and oregano, and a few shakes of black pepper in a shallow bowl. Whisk to blend, and set aside.
- Set a ridged grill pan over medium heat, and brush it lightly with olive oil. Place the zucchini slices on the hot surface in a single layer, and cook on both sides until just tender and decorated with golden grill marks. Transfer the cooked zucchini directly to the marinade. You might need to do this in a couple of shifts.
- Let the zucchini rest in the marinade to absorb the flavors - about a minimum of 30 minutes. Longer is also fine.
- Combine the Parmesan with pinches of dried thyme and oregano in a small bowl. Line a toaster oven tray with foil, and brush it lightly with olive oil. Place the walnut halves on the tray, with their more concave sides facing up. With a tiny spoon (if you have one) sprinkle the walnuts lightly with the cheese-herb mixture. There should be enough of it to just cover 20 walnut halves. Place the tray in the toaster oven on the broil setting, and leave it in there until the cheese melts slightly and the tops are light golden. This will only take a minute or two. Watch carefully so it doesnt burn! Remove from the oven and cool.
- Serve the zucchini at room temperature or cold, topped with the walnuts, and a scattering of any or all of the Optional Extras.
Nutrition Facts : Calories 162.2 calories, Carbohydrate 8 g, Cholesterol 1.1 mg, Fat 14 g, Fiber 2.6 g, Protein 4 g, SaturatedFat 1.8 g, Sodium 181 mg, Sugar 3.3 g
PASTA WITH ZUCCHINI, MINT, AND PECORINO
Grated zucchini, anchovies, garlic, and a splash of pasta water create a summery, umami-packed sauce for gemelli. Salty Pecorino Romano and fresh mint are stirred in off the heat for even more flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Cook pasta in a large pot of generously salted boiling water until al dente. Reserve 1 1/2 cups water; drain pasta.
- Heat a large skillet over medium-high heat. Swirl in oil. Add anchovies and garlic; cook, stirring, just until anchovies break down and garlic turns golden, about 30 seconds. Add zucchini; season with salt and pepper flakes. Cook, stirring occasionally, until zucchini is very tender, about 5 minutes. Add pasta and 1 cup reserved pasta water. Simmer, stirring occasionally, until liquid is reduced and slightly thickened, 1 to 2 minutes.
- Remove from heat; stir in cheese and mint. Add more pasta water if needed, a few tablespoons at a time, until sauce evenly coats pasta. Serve, drizzled with oil and sprinkled with more mint, pepper flakes, and cheese.
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