PASTA WITH ZUCCHINI AND PARMESAN
This pasta with zucchini is your go-to recipe when you want a delicious, satisfying pasta dish loaded with vegetables. It's ready in about 15 minutes, it requires only 5 ingredients and turns plenty of zucchini into a perfect summer meal.
Provided by Katia
Categories pasta
Time 15m
Number Of Ingredients 7
Steps:
- Cook your pasta in a large pot of salted boiling water according to the packet instructions, but drain 1 minute before the end of the cooking time.
- Before draining, reserve about 1/2 of cooking water.
- While the pasta is cooking, in a large pan (see notes) heat the olive oil, add the garlic and gently fry for about 30 seconds, until golden and fragrant.
- Add the zucchini to the pan, add salt and pepper and toss to combine. Start with 1/2 tsp of salt and a good pinch of pepper, but after a few minutes check if you're happy with the seasoning.
- Fry the zucchini gently over medium-high heat, stirring frequently. You want the zucchini to turn slightly brown and absorb the flavor from the garlic, the oil, and the seasoning. Make sure you don't steam them. Cook until soft, 8-10 minutes should be enough.
- Add pasta to the zucchini, stir to combine. Then add parmesan, cream cheese, (or ricotta). Stir well to combine for about 1 minutes over medium-high heat. Add a few Tbsps of pasta cooking water to make it moist, if needed (see notes).
- Serve immediately with grated parmesan cheese, freshly ground black pepper or chili flakes, if you like.
Nutrition Facts : Calories 482 kcal, Carbohydrate 62 g, Protein 15 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 28 mg, Sodium 183 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
SPAGHETTI WITH LEMON AND ZUCCHINI
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
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.
PASTA WITH ZUCCHINI AND GORGONZOLA CHEESE
How to make pasta with zucchini (courgette) and Gorgonzola cheese
Provided by Lisa
Categories entree first course Main Course
Time 25m
Number Of Ingredients 7
Steps:
- Cook at the pasta as per the packet instructions.
- While the pasta is cooking, slice the zucchini thinly and saute it in olive oil until it's cooked through and browned a little.
- Take the pan off the heat. Add the cream, the bouillion cube and the Gorgonzola. Stir until the cheese is melted. If you have very soft gorgonzola dolce, you can mix it in a bowl with the cream until it becomes a uniform mixture, and then add it to the zucchini .
- Chop the walnuts and add them in to the sauce.
- Drain the pasta then add to the sauce.
- Grate Parmesan cheese over the finished dish.
- Sprinkle with cracked black pepper
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
GORGONZOLA PASTA SAUCE
Extremely easy and quick pasta sauce recipe. Use for cooked chicken or shrimp, too. For a lower fat version, substitute half and half for the cream and add a teaspoon of cornstarch for thickening.
Provided by Amy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- In medium saucepan, cook white wine over high heat until reduced by half. Add cream, reduce heat, and cook until reduced by one-third. Add parmesan, gorgonzola and nutmeg. Stir until cheeses melt and sauce is creamy.
Nutrition Facts : Calories 446.5 calories, Carbohydrate 4.8 g, Cholesterol 134.1 mg, Fat 36.3 g, Fiber 0.1 g, Protein 8.6 g, SaturatedFat 22.6 g, Sodium 351.2 mg, Sugar 0.9 g
PASTA WITH RADICCHIO, GORGONZOLA AND HAZELNUTS
This forgiving pasta makes for a hearty vegetarian dinner that arrives with salad in tow. The sweet, buttery crunch of hazelnuts and the salty, rich blue cheese balance the bitter crisp of the radicchio. If you don't have hazelnuts, any toasted nut like almonds or walnuts will do. If you're not going meatless, crisp up a little pancetta before you add the radicchio or serve the pasta as a side to accompany roast chicken or pork.
Provided by Colu Henry
Categories dinner, weekday, pastas, main course, side dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add the pasta and cook until al dente, according to package directions. Reserve 1½ cups pasta cooking water, and drain.
- Heat a 12-inch skillet over medium heat. Toast the hazelnuts, stirring frequently so they do not burn, about 4 to 5 minutes. Remove and set aside and wipe out the skillet with a paper towel.
- Heat the olive oil in the 12-inch skillet over medium heat. Add the radicchio and cook until it begins to wilt and browns in spots, about 4 minutes. Season with salt and pepper. Stir in the gorgonzola and 1/2 cup pasta water, and simmer for 1 to 2 minutes more. The water should emulsify the cheese and create a velvety texture.
- Add the pasta to the skillet and toss to combine with the sauce, adding 1/4 cup pasta water or more as needed until it's glossy with sauce, about 1 minute more. Add the hazelnuts and half the parsley and toss again to combine. Top with remaining parsley and season with flaky salt. Pass grated cheese at the table, if desired.
Nutrition Facts : @context http, Calories 610, UnsaturatedFat 21 grams, Carbohydrate 66 grams, Fat 30 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 584 milligrams, Sugar 4 grams
ZUCCHINI PASTA
Zucchini, not pasta, is the star of the show in this easy weeknight dish from Mark Bittman. Six zucchinis, two tomatoes and one onion for a half pound of pasta make this a vegetable-rich tangle that makes worthy use of your farmers' market haul.
Provided by Mark Bittman
Categories pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add zucchini, onion and thyme, and cook, stirring occasionally. Add salt and pepper and adjust heat so onion and zucchini release their liquid without browning. Cook for about 20 minutes, or until very tender.
- Add tomatoes and their liquid to zucchini and raise heat a bit so mixture bubbles. Cook pasta until it is nearly but not quite tender. If sauce threatens to dry out, add a little pasta cooking water.
- Drain pasta and finish cooking it in sauce. Serve, garnished with parsley or Parmesan.
Nutrition Facts : @context http, Calories 407, UnsaturatedFat 12 grams, Carbohydrate 58 grams, Fat 15 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 1028 milligrams, Sugar 11 grams
PASTA WITH GORGONZOLA AND ARUGULA
The main characters here are Gorgonzola and arugula, the first of which appears in a number of different pasta sauces, all unsurpassed for their creaminess. But in many instances, to me at least, Gorgonzola-based sauces tend to be too slick and rich. This makes the addition of the fresh-tasting spicy arugula from the supermarket even more welcome. Not only does it provide a little bit of crunch, but its odd version of heat also gives a bit of an edge to what could otherwise be a soft, almost insipid sauce. Don't forget to finish up with a few hearty cranks of the pepper mill. A full teaspoon for the entire dish is not too much. (The original recipe called for 1/4 pound of Gorgonzola and 2 tablespoons of butter, but after many readers commented that the dish needed more sauce, we tested it and agreed. The figures you see below are for doubling the sauce, but if you prefer it the old way, just halve the Gorgonzola and butter.)
Provided by Mark Bittman
Categories dinner, pastas, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of water to boil for pasta. Meanwhile, melt butter over low heat in a small saucepan. Add Gorgonzola and cook, stirring frequently, until cheese melts. Keep warm while you cook the pasta.
- Tear arugula into bits, or use a scissors to cut it. Pieces should not be too small. Cook pasta until it is tender but not mushy. Remove and reserve a little cooking water, then drain pasta and toss it with arugula and cheese mixture, adding a bit of water if mixture seems dry.
- Taste and add seasoning. Dish should take plenty of black pepper. Serve.
Nutrition Facts : @context http, Calories 735, UnsaturatedFat 9 grams, Carbohydrate 88 grams, Fat 30 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 18 grams, Sodium 670 milligrams, Sugar 4 grams, TransFat 0 grams
More about "pasta with zucchini and gorgonzola cheese recipes"
PASTA WITH CREAMY ZUCCHINI SAUCE | RECIPETIN EATS
From recipetineats.com
4.9/5 (38)Category Mains, PastaCuisine Italian, WesternCalories 631 per serving
CHEESY GORGONZOLA ZUCCHINI PASTA WITH TOASTED …
From inspiralized.com
Reviews 15Estimated Reading Time 4 minsServings 1Total Time 30 mins
- Prepare your pears by slicing them into eight pieces, making sure to remove all seeds. Lay the slices down on a baking tray and drizzle with olive oil and season with salt and pepper. Bake for 20-25 minutes, tossing the pears halfway through. Five minutes before the pears are done baking, throw the walnuts into the tray. When done, set aside.
- Once you add the walnuts to the baking tray, place a large skillet over medium heat and add in the 1/2 tbsp of olive oil. Once the oil heats, add in the garlic and cook for 1 minute. Add in the zucchini noodles, season with pepper and cook for about 1 minute or until they are heated through and start to soften.
- Add in the gorgonzola cheese and cook for 1 minute, tossing to combine thoroughly. The cheese should fully melt into the noodles.
PASTA WITH GORGONZOLA, A QUICK AND SIMPLE DINNER
From foodrepublic.com
ZUCCHINI CREAM CHEESE PASTA - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
PASTA WITH PARMESAN AND GARLIC ZUCCHINI - JULIA'S ALBUM
From juliasalbum.com
SIMPLEST ZUCCHINI PARMESAN PASTA. - HALF BAKED HARVEST
From halfbakedharvest.com
PASTA WITH ZUCCHINI AND TOMATOES - IFOODREAL.COM
From ifoodreal.com
PASTA WITH ZUCCHINI 3 WAYS - LA CUCINA ITALIANA
From lacucinaitaliana.com
Estimated Reading Time 2 mins
TUSCAN CHICKEN PASTA RECIPE | RUSTIC FAMILY RECIPES
From rusticfamilyrecipes.com
15+ 30-MINUTE CREAMY PASTA DINNER RECIPES | EATINGWELL
From eatingwell.com
25 BEST SIDE DISHES FOR PASTA (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
SPIRALIZED ZUCCHINI MAC & CHEESE | HEINEN'S GROCERY STORE
From heinens.com
GORGONZOLA PASTA - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
ONE POT BROCCOLI MAC AND CHEESE RECIPE | GIMME SOME OVEN
From gimmesomeoven.com
LAZY LASAGNA WITH ZUCCHINI PENNE PASTA RECIPE | GLUTEN-FREE
From veggiecraftfarms.com
13 RAVIOLI FILLINGS THAT ANYONE (YES, YOU!) CAN MAKE AT HOME
From wideopencountry.com
BLUE CHEESE FUSILLI WITH ZUCCHINI AND RED PEPPERS RECIPE
From patagoniaprovisions.com
25 GORGONZOLA RECIPES TO SWOON OVER - INSANELY GOOD
From insanelygoodrecipes.com
EASY GROUND TURKEY PASTA WITH SAGE AND ZUCCHINI
From recipelion.com
WHICH MAC AND CHEESE ARE YOU? | AMERICA'S TEST KITCHEN
From americastestkitchen.com
25+ HEALTHY DINNER RECIPES FOR FEBRUARY | EATINGWELL
From eatingwell.com
13 BEST CAVATELLI PASTA RECIPES (EASY DINNER IDEAS)
From insanelygoodrecipes.com
MUSHROOM PASTA WITH CASHEW CREAM RECIPE - LOS ANGELES TIMES
From latimes.com
CREAMY LEMON ZUCCHINI PASTA RECIPE | BON APPéTIT
From bonappetit.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