Italian Curry Pasta Recipe Recipe For Zucchini

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ZUCCHINI CURRY RECIPE BY TASTY



Zucchini Curry Recipe by Tasty image

Here's what you need: oil, red onion, garlic, ginger, coriander, smoked paprika, turmeric, cumin, zucchinis, tomato paste, vegetable stock, full fat coconut milk, salt and pepper, fresh cilantro

Provided by Shashi Charles

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

2 tablespoons oil
1 red onion
5 cloves garlic
2 teaspoons ginger, freshly grated
2 teaspoons coriander
2 teaspoons smoked paprika
½ teaspoon turmeric
1 teaspoon cumin
3 zucchinis
1 can tomato paste, 6 oz (170 g)
½ cup vegetable stock
1 can full fat coconut milk, 14 oz (395 G)
salt and pepper, to taste
fresh cilantro, to garnish, optional

Steps:

  • First off, dice the onions and garlic and grate the ginger.
  • Then, add oil to a pan over medium heat and when warm, add in the diced onions and saute about 7 -10 minutes, stirring to keep the onions from burning.
  • While the onions are sauteing, dice the zucchini into bite-sized pieces.
  • Then add in the ginger, garlic and zucchini into the pan with the sauteed onions and saute about 5 minutes, stirring often.
  • Add in the coriander, cumin, smoked paprika and turmeric and stir so spices are well incorporated.
  • Then, add in the tomato paste, vegetable stock and coconut milk and stir till all three have combined well. Once it has been mixed well, let this simmer about 3-5 minutes.
  • Season with salt and pepper. If you'd like it a bit spicy, add in a teaspoon of chili powder and mix. Garnish with chopped cilantro and enjoy with roti or naan or rice.
  • Enjoy!

Nutrition Facts : Calories 641 calories, Carbohydrate 33 grams, Fat 57 grams, Fiber 5 grams, Protein 9 grams, Sugar 70 grams

PASTA WITH ZUCCHINI AND MINT



Pasta With Zucchini and Mint image

This minty Roman-style zucchini is wonderful with pasta or served on its own.

Provided by Martha Rose Shulman

Categories     dinner, lunch, one pot, pastas, appetizer, main course

Time 30m

Yield Serves four

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1-1/2 pounds zucchini, scrubbed and sliced very thin
Salt
freshly ground pepper to taste
1/4 teaspoon sugar
1 tablespoon plus 1 teaspoon sherry vinegar
1 teaspoon finely minced lemon zest
1 tablespoon chopped fresh mint
3/4 pound pasta, such as farfalle or fusilli
Grated ricotta salata or Pecorino for serving (optional)

Steps:

  • Bring a large pot of water to a boil for the pasta. Meanwhile, heat the oil over medium heat in a large, heavy nonstick skillet, and add the zucchini. Cook, stirring or shaking the pan, until the zucchini is tender, 10 to 15 minutes. Season generously with salt and pepper. Add the sugar, and stir in the vinegar, lemon zest and mint. Remove from the heat, and keep warm while you cook the pasta.
  • When the water comes to a boil, salt generously and add the pasta. Cook al dente, following the timing instructions on the package. Add 1/2 cup of the pasta cooking water to the zucchini, then drain the pasta and toss with the zucchini. Serve, passing the cheese at the table for sprinkling.

Nutrition Facts : @context http, Calories 409, UnsaturatedFat 6 grams, Carbohydrate 70 grams, Fat 9 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 628 milligrams, Sugar 7 grams

FRESH ZUCCHINI PASTA SAUCE



Fresh Zucchini Pasta Sauce image

Based on a recipe from Penzeys One magazine, Volume 3, Issue 2, 2008. Serve over your favorite pasta.

Provided by mersaydees

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

1 medium onion, chopped
2 tablespoons olive oil
1 -2 medium zucchini, sliced into 1/4-inch thick rounds
2 large fresh tomatoes, peeled, seeded and chopped
1 teaspoon sugar
2 teaspoons penzeys tuscan sunset or other italian seasoning
1/2 cup parmesan cheese, grated (optional)

Steps:

  • In large skillet, heat the oil over medium-low heat.
  • Add the onions, cover, and cook until translucent, 5-10 minutes.
  • Remove the cover, add the zucchini and cook for a few minutes.
  • Add the tomatoes, sugar and Italian seasoning, cooking until heated through.
  • Serve over pasta and top with Parmesan cheese if desired.

FETTUCCINI WITH ZUCCHINI



Fettuccini with Zucchini image

Hot pasta with fresh veggies; the only thing my son would eat when watching his weight during wrestling season. For a "full" meal, add thinly sliced leftover steak or chicken with the tomatoes.

Provided by donna garlington

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 5

Number Of Ingredients 10

¼ cup olive oil
1 onion, chopped
1 clove garlic, minced
½ pound zucchini, julienned
1 red bell pepper, thinly sliced
1 green bell pepper, sliced
2 tomatoes, chopped
½ teaspoon salt
1 pinch cayenne pepper
8 ounces dry fettuccine pasta

Steps:

  • Cook pasta in a large pot of boiling water until al dente. Drain.
  • While the pasta is cooking, prepare the vegetables. In a large skillet, heat oil over medium heat. Add onion, garlic, zucchini and peppers; saute 5 minutes. Add tomatoes, salt, and cayenne pepper. Cook over low heat 5 minutes, or until vegetables are crisp tender.
  • Pour vegetables over hot pasta.

Nutrition Facts : Calories 324.1 calories, Carbohydrate 45.4 g, Fat 13.4 g, Fiber 4.1 g, Protein 8.2 g, SaturatedFat 2 g, Sodium 466.1 mg, Sugar 4.8 g

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