Pasta With Courgette And Walnut Sauce Recipes

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PASTA WITH COURGETTE AND WALNUT SAUCE



Pasta With Courgette and Walnut Sauce image

Make and share this Pasta With Courgette and Walnut Sauce recipe from Food.com.

Provided by Kiwi Kathy

Categories     One Dish Meal

Time 30m

Yield 4 serves, 4 serving(s)

Number Of Ingredients 8

65 g butter
1 onion, large and thinly sliced
450 g courgettes
375 g pasta, short shapes
1/2 cup walnuts, coarsely chopped
3 tablespoons parsley, fresh and chopped
2 tablespoons cream
parmesan cheese, freshly grated

Steps:

  • Melt butter, add onion, cover and sweat for about 5 minutes.
  • Add courgettes, cover and stir occasionally until cooked.
  • Meanwhile cook the pasta as per manufacturers instructions.
  • To the courgette mixture add the walnuts, parsley, cream, salt and pepper to taste.
  • Add the pasta and parmesan cheese. Stir well.
  • Serve.

Nutrition Facts : Calories 612.3, Fat 26.8, SaturatedFat 11, Cholesterol 43, Sodium 135.5, Carbohydrate 78.5, Fiber 5.7, Sugar 6.9, Protein 16.5

PASTA WITH WALNUT SAUCE



Pasta with Walnut Sauce image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 9

6 ounces shelled walnuts
1/2 clove garlic, minced
1 slice bread, crusts removed
2/3 cup whole milk
1 ounce grated Parmesan, plus more for garnish
3 to 4 tablespoons olive oil (preferably Ligurian)
Salt and pepper
2 pounds any flat short pasta
1/2 cup chopped Italian parsley, for garnish

Steps:

  • Put a large saucepan of water on to boil, and toast the walnuts in a dry frying pan until they begin to make a nutty aroma. Put the bread in a bowl and cover with the milk. Put most of the toasted walnuts (reserving about 1 ounce for garnish) into a blender along with the garlic, bread soaked in milk, and Parmesan. Blend until it turns smooth and creamy, then pour in the oil and season well with salt and pepper before blending again.
  • Pour into a bowl, and set aside.
  • Add pasta to boiling water with salt and cook for the required amount of time. When pasta is al dente, reserve a cup of the pasta cooking liquid and then drain the pasta, but put it in to a large bowl while it's still dripping slightly with water. Sprinkle a little olive oil over the pasta to prevent it sticking together, and then add the walnut sauce, mixing it into the pasta (splash in a little pasta cooking liquid to make the sauce less thick if needed).
  • Roughly chop the remaining walnuts and toss them over the top along with some more Parmesan and the chopped parsley.

PENNE IN A COURGETTE SAUCE



Penne in a courgette sauce image

Comfort food at it's best.

Provided by laurabethmcn

Time 1h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Slice the courgette into slices - about the width of your finger. Finely slice the gardlic and add them to a large pan with the butter and oil. Place over a medium heat and cook gently for 15-20 minutes. If the courgette starts to brown too much, turn the heat down.
  • Once the courgette is soft, remove from the heat and set aside. Cook the bacon until crispy and golden, then chop into pieces. Boil a pan of salted water and add the pasta - cook following packet instructions.
  • While the pasta is cooking, put the courgette pan back over a gentle heat. Using the back of a wooden spoon, squash and mash the courgettes into a rough puree. Turn the heat off and beat in the cheese and creme fraiche until smooth. Stir in the bacon and season with pepper.
  • Drain the pasta once cooked and tip into the pan with the sauce. Put back over a very gentle heat and stir until the pasta is coated. Transfer to warmed bowls or plates and serve with more Parmesan.

PASTA WITH A WALNUT AND ZUCCHINI SAUCE



Pasta With a Walnut and Zucchini Sauce image

This is a very light and quick cooking sauce. This isn't a heavy, creamy, thick sauce but has lots of flavor. It cooks up in just minutes. This is perfect for any week night.

Provided by SarasotaCook

Categories     Vegetable

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

12 ounces whole wheat short pasta (I like the small corkscrew, or a fussili)
1 lb zucchini, peel left on and thin sliced
1 large onion, thin sliced (I like to cut in half first and then sliced)
2 scallions, chopped (greens and whites)
3/4 cup chopped walnuts
4 tablespoons light cream
1/2 cup parmesan cheese
5 tablespoons butter
3 tablespoons parsley
1 teaspoon fresh rosemary
kosher salt
ground black pepper
parmesan cheese (to garnish)

Steps:

  • Pasta -- Cook the pasta according to directions. When it is done, just drain reserving 1 cup of the pasta water and return the pasta to the pot. NOTE: Whole wheat pasta does make a difference in this dish.
  • Sauce -- In a large sauce pan, add the butter and saute the onions for about 5 minutes until soft but not caramelized. Then add in the zucchini and cook another few minutes. They take just minutes to cook. Then add the walnuts, cream, parsley, rosemary, salt and pepper.
  • Combine -- Add the pasta to the sauce along with the parmesan and some of the pasta water and toss well. Garnish with some extra parmesan if you want. ENJOY!

OLIVE-WALNUT PASTA



Olive-Walnut Pasta image

Double down on the olive oil flavor in this dish by warming a generous amount with torn green olives to dress your pasta. While you can use just one kind of olive, like mild Castelvetrano, a variety will create depth of flavor. Adding chopped walnuts provides texture and a nice dose of protein to this vegan dish, while lemon zest and juice perk everything up. It would also be good with soft herbs like oregano, dill or basil, a salty cheese like feta or Parmesan, or shrimp that's been cooked with the pasta in the last few minutes of boiling.

Provided by Ali Slagle

Categories     dinner, weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

Kosher salt and black pepper
1 pound short pasta, like orecchiette, cavatelli, fusilli or elbows
1/2 cup extra-virgin olive oil
2 cups chopped walnuts
1 1/4 cups Castelvetrano olives (or a mixture of green olives), pitted and torn
1 small garlic clove, peeled
1 lemon, zested and juiced (about 3 tablespoons juice)

Steps:

  • Bring a large pot of salted water to a boil. When the water's boiling, add the pasta and cook until al dente. Reserve 1 cup of pasta water, then drain.
  • While the pasta's cooking, in a large Dutch oven, stir together the olive oil, walnuts and olives. Set over medium heat and cook, stirring often, until fragrant and the walnuts are toasted, 3 to 5 minutes. Turn off the heat, finely grate in the garlic clove and season with 1 1/2 teaspoons salt and a few grinds of black pepper. Stir to combine.
  • Add the pasta and 1/4 cup pasta water to the walnut mixture. Cook over medium-low, stirring and adding pasta water as needed, until the pasta is well coated. Remove from heat and stir in half the lemon zest and all the lemon juice. Season to taste with salt and pepper and more lemon zest.

WALNUT CREAM PASTA



Walnut Cream Pasta image

I take advantage of the local walnut supply by fixing this change-of-pace pasta.-Kim Gilliland, Simi Valley, California

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 10

1 package (12 ounces) fettuccine
2 garlic cloves, minced
3 tablespoons butter
1/2 cup chicken broth
1/4 cup sour cream
1/4 cup heavy whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup grated Parmesan cheese
1 cup finely chopped walnuts

Steps:

  • Cook the fettuccine according to package directions. Meanwhile, in a small saucepan, saute garlic in butter for 1 minute or until tender. Gradually stir in broth. , In a large bowl, combine the sour cream, whipping cream, salt and pepper; stir into broth mixture (do not boil). Drain fettuccine and transfer to a large serving bowl. Add the cream sauce, Parmesan cheese and walnuts; toss to coat.

Nutrition Facts : Calories 490 calories, Fat 28g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 510mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.

SPAGHETTI WITH WALNUTS AND ANCHOVIES



Spaghetti With Walnuts and Anchovies image

This is a pared-down version of a recipe that I came across in Nancy Jenkins's informative book on Southern Italian food, "Cucina del Sole." The dish is traditionally part of a meatless Christmas Eve dinner. If you can find freshly harvested walnuts, they'll make this pasta even better.

Provided by Martha Rose Shulman

Categories     dinner, weekday, pastas, main course

Time 20m

Yield Serves four

Number Of Ingredients 8

1/2 cup shelled walnuts (2 ounces)
1/4 cup extra virgin olive oil
3 garlic cloves, minced
4 anchovy fillets, coarsely chopped
3/4 pound spaghetti
1/4 cup minced flat-leaf parsley
freshly ground pepper
1/4 cup freshly grated pecorino (optional)

Steps:

  • Begin heating a large pot of water over high heat. Meanwhile, lightly toast the walnuts on a baking sheet in a 375-degree oven for just a few minutes until fragrant, or in a pan over medium-high heat, stirring constantly. When the walnuts smell like they're beginning to toast, remove them from the heat and transfer to a clean dish towel. Wrap them in the towel, and rub between your hands to remove some of the papery shells. Chop the nuts medium-fine, and set aside.
  • In a wide, heavy skillet or saucepan large enough to accommodate the cooked spaghetti, heat the oil over medium heat and add the garlic. Cook, stirring, until it begins to sizzle, and add the anchovies. Cook, mashing the anchovies with the back of your spoon or with a fork, for about 30 seconds until they begin to fall apart and melt into the oil. Add the walnuts, stir together for about a minute and remove from the heat.
  • When the water comes to a boil, salt generously and add the spaghetti. Cook al dente, following the timing recommendations on the package but checking about a minute before the indicated time. When the pasta is almost done, add 1/4 cup of the pasta water to the pan with the walnuts and anchovies, and reheat over medium heat.
  • When the pasta is ready, drain and toss with the walnut and anchovy mixture. Add the parsley, adjust salt if necessary and add pepper. Serve, passing the pecorino at the table.

Nutrition Facts : @context http, Calories 542, UnsaturatedFat 20 grams, Carbohydrate 67 grams, Fat 24 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 155 milligrams, Sugar 3 grams

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