Lemon Pignoli Zucchini Pasta Recipes

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LEMONY PASTA WITH ZUCCHINI AND FRESH HERBS



Lemony Pasta With Zucchini and Fresh Herbs image

This simple pasta comes together quickly and makes use of what can sometimes be an overwhelming bumper crop of zucchini and other summer squash come August. Browning the squash in two batches is the only semi-fussy request, and it pays off by giving the squash an almost crunchy texture. Lemon and an abundance of fresh herbs provide brightness to this soon-to-be summer staple. Serve it with a tomato and onion salad dressed with plenty of grassy olive oil.

Provided by Colu Henry

Categories     dinner, lunch, weekday, weeknight, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound fusilli or other short curvy pasta
1 1/2 pounds zucchini or other summer squash, or a combination, halved lengthwise and cut into 1/2- inch thick pieces
Kosher salt and black pepper
4 tablespoons olive oil
2 garlic cloves, thinly sliced
1/2 teaspoon red-pepper flakes
Juice and zest of 1 lemon
1/2 cup grated Pecorino or grated Parmesan cheese, plus more for serving
1 1/2 cups roughly chopped herbs, such as mint, basil, chervil, Italian parsley, plus more for garnish
Flaky salt, for serving (optional)

Steps:

  • Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta and cook until it is just under al dente, 1 minute less than package directions. Drain, reserving 1 cup of the pasta cooking water.
  • Meanwhile, prepare the zucchini or other squash: Season chunks with salt and pepper. Heat 3 tablespoons of olive oil in a large skillet over medium heat and add the squash in one layer (you may need to do this in two batches) and cook undisturbed until it begins to turn golden brown, about 3 minutes. Flip and cook 2 to 3 minutes more. Remove from the pan and set aside. Taste and season again, if necessary.
  • Add the remaining 1 tablespoon oil to the pan. Add the garlic and red-pepper flakes and cook until the garlic becomes translucent, about 30 seconds. Add the squash back to the pan along with the lemon juice and half the lemon zest. Toss to combine.
  • Add the pasta to the skillet, and toss to combine. Add 1/2 cup of the pasta water and the grated cheese, and toss until the cheese emulsifies and is silky. If needed, add an additional 1/4 cup pasta water or more to loosen. Add the fresh herbs and toss again. Top with additional herbs and the remaining lemon zest. Serve in bowls, and pass grated cheese at the table. Season with flaky salt, if desired.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 9 grams, Carbohydrate 62 grams, Fat 13 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 509 milligrams, Sugar 5 grams

LEMON-PIGNOLI ZUCCHINI PASTA



Lemon-Pignoli Zucchini Pasta image

Transform curly orecchiette, vegetables and herbs into a fresh and flavorful pasta entrée.

Provided by By Brooke Lark

Categories     Side Dish

Time 30m

Yield 6

Number Of Ingredients 9

3 cups uncooked orecchiette (tiny disk) pasta
2 small zucchini, thinly sliced
1 pint cherry tomatoes, cut in half
Grated peel and juice of 2 lemons
1/4 cup olive oil
Salt and pepper to taste
1 1/2 cups crumbled feta cheese (6 oz)
1/2 cup chopped fresh basil leaves
1/2 cup pine nuts

Steps:

  • Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
  • Meanwhile, in large bowl, gently toss zucchini, tomatoes, lemon peel and juice, oil, salt and pepper.
  • Add pasta to zucchini mixture; toss until well mixed. Add feta cheese and basil; toss again. Sprinkle with pine nuts. Serve immediately or refrigerate tightly covered up to 24 hours.

Nutrition Facts : Calories 540, Carbohydrate 63 g, Cholesterol 25 mg, Fat 3 1/2, Fiber 6 g, Protein 17 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 6 g, TransFat 0 g

LEMONY SPAGHETTI AND ZUCCHINI



Lemony Spaghetti and Zucchini image

Spaghetti feels light and fresh when tossed with noodle-thin zucchini and lemon.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 7

Kosher salt
1 pound spaghetti
4 tablespoons unsalted butter
1 large zucchini, cut into long, thin "noodles"
1 tablespoon grated lemon zest, plus 3 tablespoons fresh lemon juice and lemon wedges, for serving
1 teaspoon crushed red pepper flakes, plus more, for serving
1 cup grated Parmesan, plus more, for serving

Steps:

  • Bring a large pot of salted water to a boil.
  • Cook the spaghetti according to the package directions; drain, reserving 1 cup cooking water.
  • Melt the butter in a large skillet over medium-high heat. Add the zucchini noodles, lemon zest, red pepper flakes and 1 teaspoon salt. Cook, tossing gently with tongs, until crisp-tender, about 2 minutes. Add the pasta and reserved cooking water and toss to combine. Stir in the lemon juice and Parmesan. Season with salt.
  • Transfer the spaghetti to a serving bowl. Top with more Parmesan and red pepper flakes and serve with lemon wedges.

SPAGHETTI WITH LEMON AND ZUCCHINI



Spaghetti with Lemon and Zucchini image

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

1 1/2 teaspoons kosher salt, plus more for the pasta water
1 lemon, thinly sliced and seeds removed
3 tablespoons olive oil
2 shallots, sliced
2 cloves garlic, smashed and peeled
1/4 cup capers, drained
1 teaspoon anchovy paste
1/2 teaspoon red pepper flakes
4 small zucchini (about 2 pounds total), halved and sliced 1/3-inch thick
1/2 pound spaghetti
1/2 cup freshly grated Parmesan
1/2 cup fresh basil, roughly chopped or torn
1/2 cup fresh dill, chopped
1 cup crumbled feta or goat cheese

Steps:

  • Bring a large pot of water to a boil over high heat. Season it generously with salt. Add the sliced lemons and blanch for 30 seconds. Using tongs, remove the lemons to a paper towel-lined plate to drain. Dry well.
  • Heat a large skillet over medium-high heat. Add the olive oil and heat another 30 seconds. Add the shallots and garlic to the skillet and season with 1/2 teaspoon salt. Cook, stirring often with a wooden spoon, until fragrant and beginning to brown slightly, about 2 minutes. Add the capers, anchovy paste, red pepper flakes and the blanched lemon slices and cook, stirring occasionally with a wooden spoon to dissolve the anchovy paste and brown the lemons, for another 2 minutes. Add the zucchini and remaining teaspoon salt. Cook, stirring occasionally, until parts of the zucchini turn deep brown while some parts remain al dente, about 10 minutes.
  • Meanwhile, add the pasta to the boiling water and cook for 2 minutes less than package directions, about 8 minutes. Add 1/3 cup pasta water to the skillet with the zucchini and stir to deglaze. Use a pair of tongs to remove the pasta directly to the skillet. Sprinkle the bare pasta with the Parmesan and toss well to coat the pasta with the zucchini sauce. (Some of the zucchini should have gotten rather soft, which helps to create a silky sauce.) Add another 1/2 cup pasta water if needed to maintain the sauce. Top the pasta with the herbs and feta and serve.

LEMON-GARLIC ZUCCHINI NOODLES



Lemon-Garlic Zucchini Noodles image

These quick and easy noodles (also known as zoodles) partner perfectly with just about any entree. The fresh lemon really brightens the flavor of this low-carb side dish which is a healthy option for a decadent pasta dish.

Provided by lutzflcat

Categories     Fruits and Vegetables     Vegetables     Squash

Time 20m

Yield 4

Number Of Ingredients 10

2 medium zucchini
1 tablespoon unsalted butter
1 tablespoon olive oil
3 cloves garlic, minced
2 tablespoons lemon juice
¼ teaspoon lemon-pepper seasoning
¼ teaspoon red pepper flakes
1 pinch salt to taste
1 teaspoon chopped fresh parsley
½ teaspoon lemon zest

Steps:

  • Use a spiralizer to cut zucchini into thick or thin ribbons, your preference.
  • Melt butter in a large skillet over medium heat. Add olive oil and garlic, and cook until the garlic is fragrant, about 1 minute. Add zucchini and toss to coat with the butter-garlic sauce. Saute until zucchini noodles are slightly softened or have reached desired tenderness, 3 to 5 minutes.
  • Stir in lemon juice, lemon-pepper, red pepper flakes, and salt, and remove from the heat. Garnish with a sprinkle of parsley and lemon zest, and serve.

Nutrition Facts : Calories 77.2 calories, Carbohydrate 4.9 g, Cholesterol 7.6 mg, Fat 6.5 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 2.3 g, Sodium 78.6 mg, Sugar 1.9 g

LEMON ZUCCHINI SPAGHETTI WITH SHRIMP



Lemon Zucchini Spaghetti with Shrimp image

We just love our zucchini pasta at home. I go every Sunday to our farmers market and stock up! Today I even had some leftover fresh spinach from the week and decided to add it in as well. You can omit, but if you have spinach or any other leftover veggies, go ahead and add them in! Enjoy.

Provided by Cindy Anschutz Barbieri

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 32m

Yield 2

Number Of Ingredients 11

½ pound large shrimp, peeled and deveined
salt and freshly ground black pepper to taste
2 ½ tablespoons olive oil, or to taste, divided
2 zucchini
1 clove garlic, minced
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 lemon, zested, or to taste
½ cup fresh spinach
¼ cup chicken broth
1 tablespoon capers, drained

Steps:

  • Season shrimp lightly with salt and pepper.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp; cook until opaque, 2 to 3 minutes per side. Transfer to a bowl.
  • Cut zucchini into noodles using a spiralizer fitted with the large shredding blade. Chop up into slightly shorter pieces.
  • Heat 1 tablespoon olive oil in the same skillet over medium heat. Add zucchini noodles, garlic, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper. Cook and stir until slightly softened, 2 to 3 minutes. Add lemon zest, spinach, and chicken broth. Cook until liquid reduces by 1/4, about 5 minutes. Stir in the shrimp and capers. Cook until shrimp is warmed through, about 1 minute more. Drizzle the remaining olive oil on top.

Nutrition Facts : Calories 274.4 calories, Carbohydrate 11 g, Cholesterol 173.3 mg, Fat 18.4 g, Fiber 4.2 g, Protein 21.2 g, SaturatedFat 2.7 g, Sodium 1008.7 mg, Sugar 2.3 g

PASTA WITH ZUCCHINI, FETA AND FRIED LEMON



Pasta With Zucchini, Feta and Fried Lemon image

This is a less saucy, more pasta-salad-like pasta, which is to say it's best served at room temperature after being carted to an outdoor location and eaten directly from the container. The zucchini mixture should be deeply flavorful and concentrated, rather than loose or watery. If you're looking for something saucier, add more olive oil (not pasta water) as needed to coat each piece of pasta before serving.

Provided by Alison Roman

Categories     dinner, lunch, weekday, pastas, main course

Time 35m

Yield 4 servings

Number Of Ingredients 12

8 ounces pasta, such as spaghetti or bucatini
Kosher salt
1/4 cup olive oil, plus more for drizzling
1/2 cup walnut pieces (optional)
2 large shallots, 1 medium onion or 1 large leek (white and light green parts), thinly sliced
1 lemon, thinly sliced, seeds removed
Freshly ground black pepper
2 tablespoons capers
1 1/4 pounds zucchini (about 2 medium), thinly sliced
2 ounces feta, crumbled (about 3/4 cup)
1 cup parsley or dill leaves, or a mix, coarsely chopped
2 tablespoons fresh oregano leaves

Steps:

  • Cook pasta in a large pot of salted boiling water until al dente. Drain and rinse pasta with cool water to stop cooking and toss with a drizzle of olive oil to prevent sticking; set aside.
  • Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add walnuts, if using, and toss to coat. Cook, stirring occasionally, until walnuts are toasted and golden brown, 3 to 4 minutes. Using a slotted spoon or strainer, transfer the walnuts to a small bowl (leaving the oil behind) and season with salt; set aside.
  • Add shallots and lemon to the oil and season with salt and pepper. Cook, stirring occasionally, until both the shallots and lemons are totally softened and have begun to caramelize, 5 to 8 minutes. Add capers and stir to coat in the oil, letting them sizzle a minute or two.
  • Add zucchini and season with salt and pepper. (Do not be alarmed at the amount of zucchini in the skillet; it will cook down by about half.) Cook, stirring occasionally, until much of the water has evaporated from the zucchini and it has totally softened, become translucent and is beginning to brown at the edges, 10 to 15 minutes. (This mixture should be very flavorful and lightly saucy.)
  • Remove pan from heat and add pasta, tossing to coat. (If your skillet is very full, you can always transfer everything to a large bowl and toss to coat there.) Season with salt and pepper.
  • Transfer pasta to a large serving bowl and top with toasted walnuts, feta and herbs, finishing with a drizzle of olive oil.

FETTUCCINE WITH SHREDDED ZUCCHINI, FRESH RICOTTA, AND LEMON ZEST



Fettuccine with Shredded Zucchini, Fresh Ricotta, and Lemon Zest image

I realize that this seems almost too simple to mention, but it is such a perfect dish, and a good solution to a high-summer extravagance of zucchini and mint. And unlike some pasta dishes, it is light enough for a first course. I grate an additional bit of lemon zest over the finished dish.

Provided by Liz Neumark

Categories     Cheese     Dairy     Garlic     Herb     Pasta     Vegetarian     Kid-Friendly     Quick & Easy     Dinner     Lunch     Ricotta     Lemon     Mint     Squash     Zucchini     Summer     Healthy     Noodle     Parsley     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 4-6 servings

Number Of Ingredients 10

Salt
1 pound fettuccine
4 tablespoons extra-virgin olive oil
3 or 4 garlic cloves, finely chopped or grated
Zest of 1 to 2 lemons
2 medium- large or 4 small zucchini, cleaned but not peeled, and shredded
Freshly ground pepper
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 cup fresh whole-milk ricotta cheese, at room temperature

Steps:

  • Place a large pot of water over high heat. When the water is at a rolling boil, add a big pinch of salt, drop in the fettucine, and stir. Cook the pasta, stirring from time to time, according to package directions for al dente, usually about 12 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat. When the oil is warm, add the garlic and sauté until golden, about 1 minute. Add the lemon zest and cook for 30 seconds longer. Increase the heat to medium-high, add the zucchini, and cook, stirring, until tender, 2 to 3 minutes. Season with salt and pepper.
  • Remove and reserve about 1/2 cup of the cooking water, then drain the pasta and quickly toss with the zucchini, parsley, and mint. Spoon on the ricotta and toss lightly again, add small amounts of the cooking water to lighten the cheese to the consistency you like, and serve.

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From leitesculinaria.com


SIMPLE ZUCCHINI PASTA WITH LEMON AND BASIL - THE BAKING FAIRY
2020-08-13 Sauté, stirring occasionally, until zucchini are softened and starting to turn golden brown and caramelized. Add in the chopped fresh basil, along with the lemon juice and vegan parmesan. Stir to combine. When the water boils, add salt and the spaghetti. Cook it 1-2 minutes less than directed on the package. Once spaghetti is cooked, save the ...
From thebakingfairy.net


LEMON GARLIC ZUCCHINI NOODLES - KIRBIE'S CRAVINGS
2016-01-05 In a small saucepan over the stove on low heat, add garlic and oil. Cook until garlic is lightly browned. Squeeze and mix in juice from half a lemon and parsley. Taste and add salt as needed. In a large pan over medium-high heat, add zucchini noodles and cook until zucchini is just tender, stirring as needed so that all the zucchini cooks evenly.
From kirbiecravings.com


VEGAN ZUCCHINI AND ROASTED LEMON PASTA - PEACEFUL DUMPLING
2021-04-15 Directions. 1. Preheat the oven to 225°C. 2. Cut off the top and bottom of the courgettes. Cut the courgettes in half widthwise then lengthways so you have quartered them. Slice into strips then put on a baking tray with the vegetable oil, 1 tsp salt, 1/4 tsp pepper and the whole garlic cloves. 3.
From peacefuldumpling.com


ONE POT LEMON BUTTER RICOTTA AND ZUCCHINI PASTA.
2021-07-29 Instructions. 1. In a large pot set over medium heat, melt together the butter, shallot, garlic, thyme, lemon zest and a big pinch of red pepper flakes. Cook until the butter is browning and the garlic is fragrant, about 3 minutes. Stir in the pasta and toss to coat in the lemony butter. Stir in the zucchini and broth.
From halfbakedharvest.com


BASIL LEMON PESTO PASTA WITH ZUCCHINI - TABLE FOR TWO® BY JULIE …
2011-09-20 Instructions. In a small bowl, put your pesto and lemon juice in it and stir to combine. Set aside. In a large pot, boil water for your pasta. Season the water with a liberal amount of salt and a couple drizzles of olive oil. Cook the pasta until done. Whole wheat pasta takes a little longer to cook, about 9-12 minutes.
From tablefortwoblog.com


CHICKEN ZUCCHINI PASTA WITH CREAMY LEMON GARLIC SAUCE
2019-08-10 Transfer to a plate. In the meantime, cook the pasta al dente. STEP 2: Cook zucchini and garlic. Cut the zucchini into 1/4-inch (1/2 cm) slices/half-slices (depending on its size). Add the zucchini to the pan and cook it just like chicken. At first, do not stir for about 2 minutes, letting it brown, then stir and cook for another minute.
From everyday-delicious.com


LEMON BASIL PASTA WITH ROASTED ZUCCHINI RECIPE
Meanwhile, whirl lemon juice and zest, basil leaves, garlic, and 2 tablespoons of olive oil in the food processor until smooth. Cook spaghetti according to package directions. Drain and toss with lemon-basil mixture, roasted zucchini, and toasted pine nuts. Stir in …
From yummymummyclub.ca


LEMON-PIGNOLI ZUCCHINI PASTA RECIPE - COOK.ME RECIPES
This Pasta Dish Combines Many Mediterranean Flavors Such ... Feb 11, 2020 - Lemon-Pignoli Zucchini Pasta Is an Italian Cold Entree Dish that I Love to Make in the Summer. Pinterest
From pinterest.com


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