ZUCCHINI CARBONARA
Provided by Ree Drummond : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the zucchini noodles using a spiralizer (if not using pre-made noodles).
- Fry the bacon in a large skillet over medium heat until just barely crisp, about 8 minutes. Remove from the pan and drain on paper towels. Return the pan to the stove over medium-low heat and throw in the garlic and onions. Cook until golden brown, about 10 minutes.
- Mix together the eggs, yolks, Parmesan and cream in a bowl until smooth.
- Pour in the egg mixture into the skillet with the onions and garlic, carefully stirring the whole time. Season with salt and pepper. Add the peas and bacon, stirring until it's all combined and the mixture is warmed through. Add the zucchini noodles and carefully stir so the noodles don't fall apart.
- Serve immediately with extra Parmesan and basil.
ZUCCHINI LASAGNA
Provided by Ree Drummond : Food Network
Time 1h40m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Heat a large skillet over medium-high heat. Add the olive oil and mushrooms and saute until lightly browned, about 10 minutes. Stir in the garlic. Add the spinach and cook, stirring, until it wilts. Remove from the heat and set aside.
- Meanwhile, trim the ends of the zucchini. Using a knife, carefully slice the zucchini lengthwise into thin strips, about 1/16 inch thick. If the zucchini looks watery, lay the slices on paper towels to absorb excess moisture before using.
- Grate the mozzarella cheese and set aside.
- Cut the basil into a chiffonade by stacking the leaves on top of one another, rolling them tightly and then cutting across. Finely chop the parsley. In a medium bowl, combine the herbs, cottage cheese, 1/2 cup of the Parmesan, the eggs, salt and pepper and stir well.
- To assemble the lasagna, place a third of the mushrooms and spinach mixture over the bottom of a 13-by-9-inch baking dish. Spoon a layer of marinara on top and cover with half of the zucchini strips, carefully overlapping the edges. Spoon half of the cottage cheese mixture onto the zucchini and spread to distribute evenly. Sprinkle half the mozzarella on top of the cottage cheese mixture. Repeat the process above, layering the mushrooms and spinach, marinara, the remaining zucchini strips, cottage cheese, and mozzarella into the dish. Top with the remaining mushrooms and spinach, followed by a final layer of marinara.
- Sprinkle the remaining 1/2 cup of the Parmesan over the top and bake until the lasagna is hot and bubbly, about 40 minutes. Allow to stand for 35 minutes before cutting into squares.
ZUCCHINI NOODLES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Using a vegetable peeler, peel the zucchini into long ribbons.
- Set a nonstick skillet over medium-high heat and heat the butter and olive oil. Add the zucchini and toss around in the skillet for 1 to 2 minutes. Sprinkle in some salt and pepper. Add the Parmesan, tomatoes and garlic and toss to heat through. Sprinkle over the basil and serve within a few minutes, before the zucchini gets too soft!
SHRIMP WITH ZUCCHINI NOODLES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the butter with the olive oil in a large skillet over a medium heat. When the butter has melted, add the shrimp, onion, garlic, chile flakes, salt and pepper, then cook until the onions are translucent and the shrimp are opaque, 2 to 3 minutes. Add the white wine, then allow it to boil and reduce slightly, 1 to 2 minutes.
- Add the zucchini noodles to the skillet. Cook until the zucchini is tender, about 2 more minutes. Add the tomatoes and lemon zest to the skillet, then toss to combine. Sprinkle over the Parmesan and garnish with the basil leaves. Remove the smashed garlic cloves and serve straight from the skillet.
ZUCCHINI PASTA
Pasta with zucchini in a garlicky sauce. Serve with crusty bread and a chilled white wine, if desired.
Provided by ELLENC
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and reserve.
- Fill a medium sauce pan with lightly salted water. Add zucchini and bring to a boil; boil for 10 minutes or until tender.
- In a large skillet, saute garlic in oil and hot pepper flakes. Add drained zucchini and parsley, then mix all together and simmer for 5 to 10 minutes. Toss with pasta; then add cheese and salt and pepper to taste, and serve.
Nutrition Facts : Calories 319.8 calories, Carbohydrate 44.7 g, Cholesterol 4.4 mg, Fat 11.9 g, Fiber 2.9 g, Protein 10.5 g, SaturatedFat 2.4 g, Sodium 88.6 mg, Sugar 3.3 g
PASTA AND ZUCCHINI - MODIFIED FROM PIONEER WOMAN
Make and share this Pasta and Zucchini - Modified from Pioneer Woman recipe from Food.com.
Provided by Chef Lulu13
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Start by cutting the veggies into quarters. Then, heat oil over medium heat and add zucchini. Sprinkle with salt.
- Cook until zucchini is just starting to get tender -- you don't want it to get mushy. Then, remove from the pan and set aside.
- Then, start the water for your pasta.
- In the same skillet, add garlic, onion and mushrooms, and saute.
- Then, add in the tomatoes, and 1/3 C broth. Add 1 T flour to the remaining 1/3 C of broth and mix well. Then, add to the tomato mix.
- Add in 1/2 C whipping cream. Stir until slightly thickened.
- Then, add back in the zucchini.
- Season with pepper and allow to simmer for just a few minutes.
- Drain the pasta and pour into a serving dish.
- Season with herbs, to taste.
- Pour the sauce over the top --
- Then toss, adding more herbs as desired.
- To serve, top with Parmesan cheese.
- Yummy. Next time, I think we'll be adding grilled chicken to this great and quick pasta.
- *You may need up to 1 pound of pasta.
Nutrition Facts : Calories 280.4, Fat 10.7, SaturatedFat 5.1, Cholesterol 27.2, Sodium 246.9, Carbohydrate 39, Fiber 3.4, Sugar 5.4, Protein 8.7
More about "pasta and zucchini modified from pioneer woman recipes"
PASTA WITH ZUCCHINI PESTO - THE PIONEER WOMAN
From thepioneerwoman.com
Servings 4-6Estimated Reading Time 1 minCategory Weeknight Meals, Dinner, Main DishTotal Time 30 mins
- Add the pasta and cook according to the package directions, adding the green beans during the last 2 minutes.
THE PIONEER WOMAN'S BEST PASTA RECIPES - FOOD NETWORK
From foodnetwork.com
48 BEST ZUCCHINI RECIPES - WHAT TO MAKE WITH ZUCCHINI
From thepioneerwoman.com
ROASTED ZUCCHINI & EGGPLANT PUTTANESCA PASTA - THE …
From thepioneerwoman.com
26 BEST CHERRY TOMATO RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
FARFALLE WITH ZUCCHINI - THE PIONEER WOMAN
From thepioneerwoman.com
PIONEER WOMAN ZUCCHINI LASAGNA - DELISH SIDES
From delishsides.com
40 BEST PASTA RECIPES - EASY PASTA MEAL IDEAS - THE PIONEER WOMAN
From thepioneerwoman.com
BEST FRIED ZUCCHINI RECIPE - HOW TO MAKE FRIED ZUCCHINI - THE …
From thepioneerwoman.com
CHEESY ZUCCHINI CASSEROLE RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
15 BEST PENNE PASTA RECIPES - THE PIONEER WOMAN
From thepioneerwoman.com
HOW TO SUBSTITUTE ZUCCHINI INTO PASTA DISHES | MYRECIPES
From myrecipes.com
ZUCCHINI NOODLES - PIONEER WOMAN RECIPE! - YOUTUBE
From youtube.com
ZUCCHINI NOODLES - THE PIONEER WOMAN
From thepioneerwoman.com
BEST STUFFED ZUCCHINI RECIPE - HOW TO MAKE STUFFED ZUCCHINI
From thepioneerwoman.com
PASTA SALAD WITH TOMATOES, ZUCCHINI, AND FETA - THE PIONEER WOMAN
From thepioneerwoman.com
HOW TO MAKE A ZUCCHINI LASAGNA | THE PIONEER WOMAN - FACEBOOK
From facebook.com
28 BEST GROUND BEEF RECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love