Pastawithzucchiniandparsleyalmondpesto Recipes

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ZUCCHINI PASTA



Zucchini Pasta image

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

1 pound rotini pasta
5 small zucchini, sliced
⅓ cup olive oil
4 cloves garlic, minced
1 pinch crushed red pepper flakes
⅓ cup chopped fresh parsley
salt and pepper to taste
½ cup grated Parmesan cheese

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

SPAGHETTI WITH ZUCCHINI, PARSLEY PESTO AND BOTTARGA



Spaghetti With Zucchini, Parsley Pesto and Bottarga image

Bottarga, the salted, cured roe of grey mullet or tuna, is a delicacy enjoyed by many. It is especially beloved in Sardinia and Sicily, but is eaten throughout the Mediterranean and around the world. Bottarga has a bright, briny flavor and is used to complement any number of dishes. Here, a simple zucchini pasta with a bright green (cheeseless, nutless) parsley pesto is showered with grated bottarga and crisp bread crumbs. Look for bottarga at Italian shops or online. It's available grated, but it is better to buy whole lobes and grate your own. Once the package is opened, it will keep for months in the refrigerator.

Provided by David Tanis

Categories     dinner, weekday, pastas, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

2 cups roughly chopped parsley
4 garlic cloves, roughly chopped, or 2 tablespoons finely chopped green garlic
Salt and pepper
3/4 cup extra-virgin olive oil
1 pound spaghetti
2 tablespoons extra-virgin olive oil
2 pounds medium zucchini, cut in 1/2-inch cubes (about 4 cups)
Salt and pepper
Large pinch of red-pepper flakes
1 teaspoon grated lemon zest
4 tablespoons grated bottarga (4 to 6 ounces)
About 1/2 cup toasted bread crumbs (see Note)
Lemon wedges, for serving

Steps:

  • Make the pesto: Put parsley in a food processor or blender. Add garlic, a good pinch of salt, black pepper to taste, and olive oil. Whirl to make a smooth sauce. You should have about 1 cup of pesto.
  • Bring a large pot of well-salted water to a boil over high heat. Cook spaghetti according to package directions until al dente, erring on the slightly underdone side.
  • While the pasta cooks, put about 2 tablespoons oil in a large skillet over medium-high heat. Sauté the zucchini for about 2 minutes. Let it brown a little. Add salt, pepper, red-pepper flakes and lemon zest.
  • Add drained pasta to skillet along with half the pesto. Toss everything together. Taste, and add more salt or pesto as needed. (Wrap and refrigerate any remaining pesto for up to 2 days or freeze for future use.)
  • Divide pasta among individual plates and sprinkle generously with bottarga. Top with bread crumbs, and serve with lemon wedges.

PANTRY PASTA WITH GARLIC, ANCHOVIES, AND PARMESAN



Pantry Pasta with Garlic, Anchovies, and Parmesan image

This dish is for when a 3 p.m. hang turns into a dinner party or when you've had too long of a day at work. But just because it's comfort food doesn't mean there aren't techniques. They're the same ones that go into every restaurant pasta you've ever loved: Salt the boiling water; cook the pasta al dente; create a silky sauce that marries pasta water, Parmesan, olive oil, and butter.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Pasta     Anchovy     Garlic     Quick & Easy     Parmesan     Parsley     Lemon

Yield 4 servings

Number Of Ingredients 12

12 oz. spaghetti or other long pasta
Kosher salt
4 garlic cloves, thinly sliced
1/4 cup extra-virgin olive oil, plus more for drizzling
3 oil-packed anchovy fillets (optional)
1/4 tsp. crushed red pepper flakes
1 cup finely grated Parmesan, plus more for serving
4 Tbsp. unsalted butter, cut into pieces
Freshly ground black pepper
1/3 cup finely chopped parsley
1 tsp. finely grated lemon zest
1 Tbsp. fresh lemon juice

Steps:

  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
  • Meanwhile, cook garlic and 1/4 cup oil in a large heavy pot over medium heat, stirring occasionally, until garlic is golden, about 4 minutes. Add anchovies (if using) and red pepper flakes and cook, smashing anchovies with a wooden spoon to break them up, until anchovies begin to dissolve, about 1 minute.
  • Add 1 1/4 cups pasta cooking liquid along with 1 cup Parmesan to pot with anchovies and garlic and cook, stirring, until cheese is melted, about 1 minute. Using tongs, add pasta to pot, then add butter and lots of black pepper. Cook, tossing energetically and adding more cooking liquid if needed, until pasta is al dente and sauce is thickened and coats pasta, about 4 minutes. Remove from heat; add parsley, lemon zest, and lemon juice.
  • Divide pasta among bowls; drizzle with oil and top with more Parmesan.

ALMOND, PARSLEY AND MANCHEGO PESTO



Almond, Parsley and Manchego Pesto image

Manchego is the perfect cheese for this riff on classic pesto that incorporates almonds, parsley and marjoram.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 8

1/3 cup lightly toasted slivered almonds
3 cups loosely packed fresh parsley
1 teaspoon chopped garlic
1/2 teaspoon lemon zest
1/2 teaspoon chopped fresh marjoram
Kosher salt
1/2 cup coarsely grated manchego cheese
1/2 cup olive oil

Steps:

  • Put the almonds in a food processor and pulse until finely ground. Add the parsley, garlic, lemon zest, marjoram and 1/4 teaspoon salt and pulse until finely chopped. Add the manchego and pulse to combine. With the motor running, slowly pour in the olive oil and process until combined. Transfer to a bowl.

SPAGHETTI WITH MINT AND PARSLEY PESTO



Spaghetti with Mint and Parsley Pesto image

Provided by Dave Lieberman

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

2 bunches large mint
2 large bunches parsley
3/4 cup extra virgin olive oil
Juice of 1 lemon
4 garlic cloves
1/2 cup grated Parmesan, pecorino, or grana padano cheese
1 teaspoon salt
1 pound of spaghetti

Steps:

  • Blend the ingredients, except the pasta, together in a blender or food processor.
  • In a large pot, cook the spaghetti until al dente, drain and toss with the pesto.

PASTA WITH PROSCIUTTO AND PEAS



Pasta with Prosciutto and Peas image

This elevated pasta with prosciutto and peas will make your guests think you spent all day in the kitchen. It's the perfect holiday dish without a lot of work. —Amy White, Manchester, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 14

1 pound uncooked campanelle pasta
2 tablespoons butter
3 tablespoons olive oil, divided
12 green onions, sliced
1 shallot, finely chopped
1/2 cup white wine or reduced-sodium chicken broth
1/2 cup reduced-sodium chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1 head Boston lettuce, cut into 3/4-inch slices
2 cups fresh or frozen peas
1 cup grated Parmesan cheese
4 ounces thinly sliced prosciutto or deli ham, cut into 1/2-inch strips
Additional Parmesan cheese, optional

Steps:

  • Cook pasta according to package directions for al dente., Meanwhile, in a large skillet, heat butter and 2 tablespoons oil over medium-high heat. Add green onions and shallot; cook and stir until tender. Stir in wine. Bring to a boil; cook and stir 6-8 minutes or until liquid is almost evaporated., Add broth, salt and pepper. Bring to a boil. Reduce heat; stir in lettuce and peas. Cook and stir until lettuce is wilted. Drain pasta; add to pan. Stir in cheese and prosciutto; drizzle with remaining oil. If desired, top with additional Parmesan cheese.

Nutrition Facts : Calories 220 calories, Fat 13g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 629mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 5g fiber), Protein 13g protein.

SPAGHETTI WITH SICILIAN PESTO



Spaghetti with Sicilian Pesto image

A bold sauce incorporating the flavors of Sicily like raisins, anchovies, and capers coat the long strands of spaghetti in this easy weeknight dinner. Almonds, Parmesan, and olive oil step in to temper the bite of the more assertive ingredients, resulting in a delightfully sweet-and-sour flavor profile.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 11

1 red bell pepper
1 1/2 pounds tomatoes (5 medium), cored and quartered
5 anchovies, rinsed and patted dry
3 tablespoons capers, rinsed and drained
2 tablespoons golden raisins
1/3 cup toasted blanched almonds, plus more, chopped, for serving
2 1/2 ounces Parmesan, grated, plus more for serving
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
1 pound spaghetti
Fresh flat-leaf parsley leaves, for serving

Steps:

  • Roast pepper over a gas flame, turning, until blackened, about 8 minutes. (Or blacken under broiler.) Transfer to a bowl; cover with plastic wrap. Let stand 10 minutes. Remove skin, stem, ribs, and seeds. Tear into 2-inch pieces. Puree in a blender with tomatoes, anchovies, capers, raisins, almonds, cheese, and oil; season with salt and pepper.
  • Meanwhile, cook pasta in a large pot of generously salted boiling water until al dente. Reserve 1 cup pasta water; drain pasta and return to pot.
  • Add pepper mixture, then reserved pasta water, a little at a time, until sauce evenly coats pasta. Serve, topped with cheese, almonds, and parsley, and drizzled with oil.

PARSLEY AND ALMOND PESTO



Parsley and Almond Pesto image

Looking for an alternative to basil pesto? Enjoy our Parsley and Almond Pesto recipe, which works great on pasta, chicken, fish and more!

Provided by My Food and Family

Categories     Recipes

Time 5m

Yield 4 servings, 1/4 cup each

Number Of Ingredients 5

3 cups loosely packed fresh parsley
1/3 cup KRAFT Grated Parmesan Cheese
1/3 cup KRAFT Tuscan House Italian Dressing
1/3 cup slivered almonds
1 clove garlic

Steps:

  • Process ingredients in food processor until blended.

Nutrition Facts : Calories 190, Fat 16 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

PASTA WITH CHOPPED PESTO AND PEAS



Pasta With Chopped Pesto and Peas image

This pesto doesn't call for a food processor, blender, or mortar and pestle - and it's better for it. Instead, all of the elements are chopped and mashed together by hand. (Pesto means "to pound, crush or smash" in Italian.) In Tuscany, this would be done with a half moon-shaped mezzaluna, but a chef's knife does the job, too. The result is a more textured mix with bright pops of flavor, like a sauce, herb salad and nut garnish in one. Basil and pine nuts are classic choices, but this version, "I Dream of Dinner (So You Don't Have To)," by Ali Slagle (Clarkson Potter, 2022), was guided by the pesto ratio in "Salt, Fat, Acid, Heat" by Samin Nosrat. It works with whatever soft herbs and nuts that you like and have on hand.

Provided by Ali Slagle

Categories     weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

Kosher salt and black pepper
1/2 cup raw walnuts, pine nuts, pistachios, almonds or a combination
2 ounces Parmesan, plus more for serving
1 large garlic clove
2 packed cups soft herbs, such as basil, parsley, mint or arugula
1/2 cup extra-virgin olive oil, plus more for serving
1 pound curly pasta, such as casarecce or fusilli
2 cups (10 ounces) frozen peas

Steps:

  • Bring a large pot of salted water to a boil. In a small or medium skillet over medium, toast nuts, shaking the skillet occasionally until browned (try one to see), 4 to 6 minutes. Transfer to a cutting board to cool.
  • As the nuts cool, into a large bowl, grate the Parmesan on the small holes of a box grater (or pulse chunks in a blender).
  • Add the garlic clove and a pinch of salt to the pile of nuts and coarsely chop the nuts and garlic together. Add a handful of the herbs and another pinch of salt, and coarsely chop. (Opt for forceful, purposeful chops as opposed to soft, timid ones.) Toss and smash the mixture every few chops. Repeat with the remaining herbs, salting at each step, until a wet, coarse paste forms. Stir into the cheese, then stir in the olive oil. Season to taste with salt and pepper.
  • Add the pasta to the boiling water and cook until al dente. In the last 3 minutes of cooking, add the peas to the pasta. Reserve 1 cup pasta water, then drain. Add the pasta and peas to the pesto and stir to combine. Add pasta water as needed to loosen the sauce. Season to taste with salt, pepper, more oil and more Parmesan.

SPAGHETTI WITH PARSLEY PESTO



Spaghetti with Parsley Pesto image

Provided by Alison Roman

Categories     Pasta     Quick & Easy     Dinner     Lunch     Almond     Healthy     Parsley     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

1 pound spaghetti
Kosher salt
1/2 cup unsalted, roasted almonds
4 cups (packed) fresh flat-leaf parsley leaves
3/4 cup chopped fresh chives
3/4 cup extra-virgin olive oil
1/2 cup finely grated Parmesan
Freshly ground black pepper

Steps:

  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
  • Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil, and Parmesan; process until smooth. Season pesto with salt and pepper.
  • Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Season with salt and pepper.
  • DO AHEAD: Pesto can be made 5 days ahead. Cover surface directly; chill.

ALMOND PESTO PASTA



Almond Pesto Pasta image

I got this recipe from a bag of Lucky nuts. Spaghetti or fettuccine pasta is best. Reserved pasta water can be substituted for cream if prefered.

Provided by Tisme

Categories     Spaghetti

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

500 g pasta
1/2 cup light cream
finely shredded parmesan cheese
1 cup frozen peas
1 cup lucky blanched almond
2 large garlic cloves, chopped
4 tablespoons olive oil
1 cup firmly packed mint or 1 cup basil leaves
1 teaspoon rock salt
fresh ground pepper

Steps:

  • Cook pasta in plenty of boiling water until al dente. Drain, reserving pasta water if to be used instead of cream.
  • Pour boiling water over peas to thaw and drain, place thawed peas with almonds and garlic in food processor and blend coarsely. Scrape down bowl sides, add oil, herbs and salt & blend gain to a medium thick paste. Season well with pepper.
  • Spoon into saucepan with pasta & toss over medium heat, adding pasta water or cream, until heated through.
  • Serve with topped with parmesan cheese.

Nutrition Facts : Calories 892.6, Fat 39.8, SaturatedFat 7.3, Cholesterol 19.8, Sodium 76.1, Carbohydrate 109.1, Fiber 10.9, Sugar 6, Protein 27.8

PASTA WITH ZUCCHINI AND PARSLEY ALMOND PESTO



Pasta With Zucchini and Parsley Almond Pesto image

A friend of mine got this from a magazine and shared it with me to keep me from drooling over her lunch. (We didn't have leftovers for me to take to lunch, though!) If you make the pesto the night before, this is ready in the time it takes to cook the pasta. It's dinner QUICK!

Provided by DeeCooks

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb penne or 1 lb farfalle pasta
3 garlic cloves
1/3 cup unsalted roasted almonds
1 1/2 cups flat leaf parsley
1/2 cup extra virgin olive oil, plus more for sauteeing the zucchini
1/3 cup freshly grated parmigiano-reggiano cheese
3 -4 medium zucchini, halved lengthwise and sliced crosswise 1/8 inch thick
1 pinch crushed red pepper flakes
salt and pepper

Steps:

  • Cook and drain pasta of your choice.
  • Meanwhile, in a food processor, finely chop garlic.
  • Add the almonds and pulse until they are coarsely chopped.
  • Add the parsley and 1/2 cup of the olive oil and process until the parsley is finely chopped.
  • Add the Parmigiano-Reggiano cheese and pulse just until the pesto is combined. Season with salt and pepper and scrape the pesto into a largeserving bowl.
  • In a large skillet, heat the remaining 1 tablespoon of olive oil, add the zucchini and cook over moderately high heat until tender and browned in spots, about 5 minutes. Add the crushed red pepper and season with salt and pepper. Add zucchini to the bowl with the pesto. Mix in the farfalle, toss well.
  • Serve with extra parm on top.

Nutrition Facts : Calories 775.1, Fat 37.7, SaturatedFat 5.8, Cholesterol 4.8, Sodium 144.7, Carbohydrate 99.5, Fiber 16.2, Sugar 3.3, Protein 16.1

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