Linguine With Zucchini And Kielbasa Recipes

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LINGUINI WITH ZUCCHINI AND KIELBASA



Linguini with Zucchini and Kielbasa image

This Kielbasa and Zucchini Recipe is a fantastic weeknight family meal. Loaded with veggies and a tangy dijon mustard sauce, this Linguine Pasta Recipe is perfect for busy nights!

Provided by Jenni

Time 20m

Number Of Ingredients 10

12 ounces linguine
1/3 cup red wine vinegar
1 tablespoon sugar
1 tablespoon Dijon-style mustard
2 tablespoons finely minced fresh basil
1 clove garlic, finely minced
12 ounces Kielbasa cut into 1/4-inch slices
1 large sweet red or green pepper, cut into strips
1 sweet onion, chopped
2 or 3 small zucchini thinly sliced

Steps:

  • In a medium bowl, whisk together the ingredients for the dressing - combine the vinegar, sugar, mustard, basil and garlic; and mix well.
  • Cook linguine in boiling, salted water until al dente.
  • Drain and set aside.
  • In a medium skillet heated over medium heat, cook the kielbasa, peppers and onion until onion is tender.
  • Add the dressing and the zucchini and cook an additional 2 minutes.
  • Toss with linguine and enjoy.

Nutrition Facts : Calories 496 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 62 milligrams cholesterol, Fat 27 grams fat, Fiber 4 grams fiber, Protein 18 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 1032 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat

LINGUINE WITH ZUCCHINI



Linguine With Zucchini image

Provided by Florence Fabricant

Categories     dinner, weekday, pastas

Time 30m

Yield 3 main dish servings, 4 or more first-course servings

Number Of Ingredients 10

5 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion
1 clove garlic, minced
2/3 cup finely chopped fresh tomato
1 pound zucchini, in fine julienne
6 sun-dried tomatoes, in fine slivers
Salt and freshly ground black pepper
Pinch of dried red pepper flakes
1/2 pound linguine
Freshly grated Parmesan cheese

Steps:

  • Set three quarts of salted water over high heat in a large covered pot.
  • While the water is heating, place a large skillet over medium heat and add four tablespoons of the olive oil. Add the onion and saute for a few minutes, until tender but not brown. Stir in the garlic, cook briefly, then add the tomato. Cook, stirring, over high heat until some of the liquid in the tomato evaporates.
  • Add the zucchini and stir-fry for a few minutes until the zucchini wilts. Stir in the sun-dried tomatoes. Season to taste with salt and black and red pepper. Set aside.
  • When the water boils, add the linguine and cook uncovered until it is al dente, about seven minutes. Drain thoroughly. Lightly season the linguine with salt if desired, toss with the remaining tablespoon of olive oil and divide among three or more individual plates.
  • While the linguine is draining, reheat the zucchini mixture. As soon as the linguine is portioned out, divide the zucchini mixture evenly, mounding it on top of each serving of pasta. Dust with Parmesan cheese and serve.

Nutrition Facts : @context http, Calories 536, UnsaturatedFat 20 grams, Carbohydrate 68 grams, Fat 24 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 733 milligrams, Sugar 9 grams

KIELBASA AND LINGUINE



Kielbasa and Linguine image

I created this recipe to have something quick to make that basically seasons itself. Made with Kielbasa and Cream of Mushroom soup, you can serve this over noodles or rice.

Provided by grandslambert

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

1 kielbasa, sliced and cut into pieces
1 tablespoon sunflower oil
1 (8 ounce) can cream of mushroom soup, roasted garlic works best
1 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon black pepper

Steps:

  • Chop the kielbasa into small pieces. I like to cut slices about 1/2 inch thick then cut each slice into 4 pieces.
  • Fry the kielbasa in the cooking oil for at least 5 minutes.
  • Add the cream of mushroom soup and the spices. Bring to a boil then simmer on low heat for 30 minutes.
  • Serve over noodles or rice prepared per package instructions.

Nutrition Facts : Calories 93, Fat 7.9, SaturatedFat 2, Cholesterol 8.2, Sodium 766.3, Carbohydrate 3.4, Fiber 0.1, Sugar 0.8, Protein 2.2

ZUCCHINI AND KIELBASA



Zucchini and Kielbasa image

For a skillet supper that's hearty enough to satisfy the biggest appetites in your house, try this recipe from Norma Fick. "I like to serve this dish with corn bread muffins," reports the Decatur, Illinois cook.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 9

2 small zucchini, cut into 1/8-inch slices
1 small onion, chopped
1/2 cup chopped green pepper
2 tablespoons olive oil
1 pound smoked kielbasa or Polish sausage, halved lengthwise and cut into 1/2-inch slices
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (8 ounces) tomato sauce
2 teaspoons Italian seasoning
1/8 teaspoon crushed red pepper flakes

Steps:

  • In a large skillet, saute the zucchini, onion and green pepper in oil until crisp-tender. Stir in the remaining ingredients; cook until heated through.

Nutrition Facts : Calories 350 calories, Fat 26g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 1185mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 2g fiber), Protein 13g protein.

THAT ZUCCHINI SPAGHETTI STANLEY TUCCI LOVES (SPAGHETTI ALLA NERANO)



That Zucchini Spaghetti Stanley Tucci Loves (Spaghetti alla Nerano) image

After listening to Stanley Tucci lose his mind about this pasta and calling it life-changing and one of the best things he's ever eaten, I decided I'd give it a try. The results were amazing and the key to getting the toasted sweet taste of the zucchini was deep-frying it!

Provided by Chef John

Categories     Vegetarian Zucchini Main Dishes

Time 8h55m

Yield 2

Number Of Ingredients 9

1 quart sunflower oil, or as needed
6 medium green zucchini
4 ounces spaghetti
2 tablespoons olive oil
1 pinch salt
2 basil leaves, torn into small pieces
2 tablespoons unsalted butter
5 tablespoons grated Pecorino Romano cheese
3 tablespoons grated Parmigiano-Reggiano cheese

Steps:

  • Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
  • Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.
  • Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.
  • As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.
  • Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.
  • Serve with more grated cheese and fresh basil.

Nutrition Facts : Calories 1016.2 calories, Carbohydrate 62.5 g, Cholesterol 56.5 mg, Fat 78.1 g, Fiber 8.3 g, Protein 23.3 g, SaturatedFat 19.6 g, Sodium 479.3 mg, Sugar 11.9 g

PASTA SKILLET WITH KIELBASA



Pasta Skillet with Kielbasa image

Inspired by several recipes here, I created this pasta skillet with what I had on hand, and everyone loved it! Nice change from regular pasta and meat, have to try it with fresh tomatoes when they are ready from the garden!

Provided by karendellovo

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 40m

Yield 6

Number Of Ingredients 14

1 tablespoon olive oil
½ cup chopped onion
1 teaspoon minced garlic
1 pound kielbasa sausage, sliced
1 (14.5 ounce) can Italian-style diced tomatoes
1 (4 ounce) can sliced mushrooms
1 teaspoon white sugar
1 teaspoon balsamic vinegar
kosher salt and ground black pepper to taste
1 pinch crushed red pepper, or to taste
1 (16 ounce) package penne pasta
1 cup frozen peas
3 leaves fresh basil, julienned, or more to taste
1 cup shredded Cheddar-Monterey Jack cheese blend

Steps:

  • Bring a large pot of lightly salted water to a boil for pasta.
  • Meanwhile, heat olive oil over medium-high heat in a deep skillet. Add onion and garlic to the hot oil and saute just until tender, about 5 minutes. Add kielbasa to the skillet and cook and stir until browned, 3 to 4 minutes. Stir in tomatoes, mushrooms, sugar, balsamic, salt, black pepper, and red pepper. Reduce heat and let sauce simmer while you cook pasta.
  • Add penne to the pot of boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes, stirring peas into pasta during last 2 minutes of cooking time.
  • Drain pasta and transfer to sauce. Stir to combine and add basil. Heat over medium-low heat so pasta can absorb liquid from sauce, about 5 minutes. Stir in Cheddar-Monterey Jack cheese and serve.

Nutrition Facts : Calories 636.1 calories, Carbohydrate 66.2 g, Cholesterol 66.6 mg, Fat 30.2 g, Fiber 4.9 g, Protein 25.6 g, SaturatedFat 11.7 g, Sodium 1083.8 mg, Sugar 8.5 g

LINGUINE WITH ZUCCHINI AND CHICKPEAS



Linguine With Zucchini and Chickpeas image

Make and share this Linguine With Zucchini and Chickpeas recipe from Food.com.

Provided by emyoung87

Categories     Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

12 ounces linguine
2 tablespoons olive oil
3 small zucchini, cut into thin half-moons
1/2 teaspoon kosher salt
1 (15 ounce) can chickpeas, rinsed
2 garlic cloves, sliced
1/4 teaspoon crushed red pepper flakes

Steps:

  • Cook the pasta according to package directions. Reserve 1/2 cup of the pasta water, drain, and return the pasta to the pot.
  • Meanwhile, heat the oil in a large skillet over medium heat. Add the zucchini and 1/2 teaspoon salt. Cook, tossing often, until just tender, 4 to 5 minutes. Add the chickpeas, garlic, and red pepper and cook until heated through, 2 to 3 minutes.
  • Toss the pasta with the reserved pasta water. Divide the pasta among bowls and top with the zucchini mixture.

"BOW-TIE" PASTA WITH ZUCCHINI



Categories     Pasta     Vegetarian     Quick & Easy     Dinner     Basil     Zucchini     Summer     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 as a main course or 6 as a first course

Number Of Ingredients 7

6 small zucchini
2 teaspoons salt
2 cups packed fresh basil leaves
1 pound farfalle
1/4 cup extra-virgin olive oil
3 tablespoons unsalted butter
1/2 cup finely grated fresh Parmigiano-Reggiano plus additional for serving

Steps:

  • Cut zucchini crosswise into 1/8-inch-thick slices and in a colander toss with salt. Let zucchini stand to drain 45 minutes. Pat zucchini dry.
  • While zucchini is draining, cut basil into thin strips and bring a 6-quart pasta pot three fourths full with salted water to a boil for farfalle. Cook pasta in boiling water until al dente and ladle out and reserve 1 cup pasta cooking water. Drain pasta in colander.
  • While pasta is cooking, in a deep 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sauté zucchini, stirring occasionally, until golden and tender, about 7 minutes. Reduce heat to low and stir in half of basil. Stir in pasta and butter and gently toss until butter is melted. Stir in 1/2 cup reserved pasta water and gently toss (adding more pasta water as needed if mixture becomes too dry). Stir in 1/2 cup Parmigiano-Reggiano, remaining basil, and salt and pepper to taste.
  • Serve pasta with additional cheese.

LINGUINE WITH ZUCCHINI AND MINT



Linguine with Zucchini and Mint image

Categories     Herb     Pasta     Fry     Vegetarian     Quick & Easy     Mint     Zucchini     Spring     Vegan     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 10

2 lb zucchini (3 large)
1 cup olive oil
4 garlic cloves, finely chopped
1 lb dried linguine
3/4 cup chopped fresh mint
1 tablespoon finely grated fresh lemon zest
1 teaspoon salt
1/4 teaspoon black pepper
Special Equipment
an adjustable-blade slicer

Steps:

  • Slice zucchini very thinly with slicer.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry zucchini in 3 batches, stirring occasionally, until softened and very pale golden, 3 to 4 minutes per batch. Transfer as fried with a slotted spoon to a baking pan lined with paper towels to drain. Keep zucchini warm, covered with foil.
  • Add garlic to oil in skillet and cook over moderately high heat, stirring, until very pale golden, about 30 seconds. Remove skillet from heat.
  • Cook pasta in a 6- to 8-quart pot of boiling salted water , uncovered, until al dente. Reserve 1 cup pasta-cooking water. Drain pasta in a colander and transfer to a large shallow bowl.
  • Toss pasta with garlic oil, zucchini, mint, zest, salt, and pepper. Add some of reserved cooking water to moisten if necessary.

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