Linguine With Zucchini Carrots And Mixed Herb Pesto Recipes

PARMESAN PESTO ZUCCHINI STICKS

Parmesan Pesto Zucchini Sticks image

Provided by Ina Garten

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

3 medium (6 to 8-inch-long) zucchini, trimmed
1/2 cup good store-bought pesto
8 tablespoons good olive oil, divided
1/4 cup roughly chopped fresh flat-leaf parsley
2 large garlic cloves
1 1/4 cups panko (Japanese bread flakes)
3/4 cup freshly grated Italian Parmesan cheese
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper
Flaked sea salt, such as Maldon, for sprinkling

Steps:

Preheat the oven to 400 degrees F. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper.
Cut each zucchini in quarters lengthwise through the stem and then cut each quarter again in thirds lengthwise, making long skinny spears. In a medium shallow bowl, whisk together the pesto and 4 tablespoons of the olive oil and set aside. Place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they are finely minced. Add the panko, Parmesan, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper plus the remaining 4 tablespoons olive oil. Pulse only until all the panko is moistened with oil. Pour the mixture onto a dinner plate.
Dip the zucchini spears first into the pesto mixture, turning to coat completely, then place each one in the crumb mixture, pressing and turning to coat thickly. Arrange the sticks in rows on the prepared sheet pans.
Roast for 20 to 30 minutes, until the zucchini is tender and the crumbs have crisped to a crunchy golden brown. Sprinkle lightly with flaked sea salt and serve hot.

CARROTS AND ZUCCHINI WITH HERBS

Carrots and Zucchini with Herbs image

Zucchini, a summer squash, is a colorful addition to any cooked dishes. You can also enjoy zucchini raw. For a low-calorie snack, dip zucchini sticks into salsa or a nonfat sour cream dip.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

2 medium carrots, sliced (1 cup)
4 medium zucchini, cut into julienne strips
1 tablespoon margarine or butter
1 tablespoon chopped fresh or 1 teaspoon dried sage leaves
1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Place steamer basket in 1/2 inch water in saucepan (water should not touch bottom of basket). Place carrots in basket. Cover tightly and heat to boiling; reduce heat. Steam carrots 3 minutes. Add zucchini. Steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.
Melt margarine in 12-inch skillet over medium heat. Stir in carrots, zucchini and remaining ingredients. Cook uncovered 2 to 3 minutes, stirring gently, until hot.

Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 6 g, TransFat 0 g

PESTO AND PROSCIUTTO ZUCCHINI LINGUINE RECIPE BY TASTY

Pesto And Prosciutto Zucchini Linguine Recipe by Tasty image

Here's what you need: medium zucchinis, spinach, fresh basil leaves, pine nuts, shredded parmesan cheese, garlic, olive oil, lemon juice, salt, pepper, cherry tomatoes, prosciutto, lemon wedge

Provided by Crystal Hatch

Categories Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 13

Ingredients

2 medium zucchinis, washed and trimmed
2 cups spinach
1 cup fresh basil leaves, plus more for garnish
½ cup pine nuts
¼ cup shredded parmesan cheese, plus more for garnish
2 cloves garlic, minced
¼ cup olive oil, plus more as needed
2 tablespoons lemon juice
salt, to taste
pepper, to taste
1 cup cherry tomatoes, halved
2 slices prosciutto, torn or cut into bite-size chuncks
lemon wedge, for garnish

Steps:

Use a spiralizer to cut the zucchini into zoodles. Add the zoodles to a serving bowl and set aside.
Make the pesto: in a food processor or blender, add the spinach, basil, pine nuts, Parmesan, garlic, olive oil, lemon juice, salt, and pepper. Blend to desired consistency, adding more olive oil as needed.
Scoop the pesto over the zucchini noodles, then add the cherry tomatoes and prosciutto. Toss until the zoodles are well-coated.
Sprinkle with Parmesan and garnish with basil and lemon wedges.
Enjoy!

Nutrition Facts : Calories 588 calories, Carbohydrate 18 grams, Fat 55 grams, Fiber 5 grams, Protein 14 grams, Sugar 9 grams

CARROT & ZUCCHINI RIBBONS WITH PESTO

Carrot & Zucchini Ribbons With Pesto image

The vegetables are sliced into long strands and mixed with pesto for this pretty, summery dish. From The Classic Vegetarian Cookbook.

Provided by Enjolinfam

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 large carrots, peeled
2 zucchini, medium to large
2 tablespoons pesto sauce
salt, to taste
pepper, to taste

Steps:

Cut the carrots and zucchini into long, fine strands or ribbons by drawing a vegetable peeler down the length of them.
Pour 1/2 inch of boiling water into a saucepan and add the carrots. Cover the pan, and half-boil, half-steam the carrots over moderate heat for 2-3 minutes. Add the zucchini and cook for 1-2 minutes longer (zucchini cook quickly; don't let them become waterlogged). Drain.
Transfer the vegetables to a bowl, add the pesto and a little seasoning, mix well, and serve at once.

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