Spaghetti With Feta Zucchini And Mint Recipes

PASTA WITH ZUCCHINI AND MINT

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve about 1 1/4 cups cooking water, then drain.
• Meanwhile, pulse the bread in a food processor to make coarse crumbs. Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add the breadcrumbs and toss until toasted, 4 minutes. Transfer to a small bowl and stir in 1 tablespoon mint, 1 teaspoon lemon zest, 1/4 teaspoon salt and a few grinds of pepper.
• Wipe out the skillet and return to medium heat. Add 1 tablespoon olive oil and the pancetta. Cook until the pancetta is crisp around the edges, about 2 minutes. Add the red onion and cook until it starts softening, about 2 minutes. Increase the heat to medium high, add the zucchini and season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until lightly browned around the edges, about 2 minutes. Add 3/4 cup of the reserved cooking water and cook until the zucchini is tender, 2 to 3 minutes.
• Add the pasta to the skillet. Drizzle the remaining 1 tablespoon olive oil on top and toss, adding the remaining cooking water as needed to loosen. Remove the skillet from the heat; add the cheese and the remaining 1 tablespoon mint and 1 teaspoon lemon zest. Top with the seasoned breadcrumbs.

PASTA WITH ZUCCHINI AND MINT

Steps:

• Bring a large pot of water to a boil for the pasta. Meanwhile, heat the oil over medium heat in a large, heavy nonstick skillet, and add the zucchini. Cook, stirring or shaking the pan, until the zucchini is tender, 10 to 15 minutes. Season generously with salt and pepper. Add the sugar, and stir in the vinegar, lemon zest and mint. Remove from the heat, and keep warm while you cook the pasta.
• When the water comes to a boil, salt generously and add the pasta. Cook al dente, following the timing instructions on the package. Add 1/2 cup of the pasta cooking water to the zucchini, then drain the pasta and toss with the zucchini. Serve, passing the cheese at the table for sprinkling.

SPAGHETTI WITH FETA, ZUCCHINI AND MINT

Steps:

• Add the pasta and whole garlic cloves to a large pan of boiling water and cook according to the packet directions; drain and return to the pan; chop or mince garlic and return to the pan.
• Bring a large pan of water to the boil, add the zucchini and cook for 1-2 minutes or until the zucchini is just tender; drain; add the zucchini, feta, mint leaves, lemon juice, rosemary, sage and pine nuts to the pasta and garlic; toss until well-combined.
• Serve immediately.
• NOTE: pine nuts burn easily and taste very bitter if blackened. When toasting, place over a gentle heat and shake the pan regularly until the pine nuts are lightly golden.

SPAGHETTI WITH ZUCCHINI AND MINT

Steps:

• Salt a large pot of water, and bring it to a boil over high heat. Put the olive oil into a 10- or 12-inch skillet over medium-high heat. A minute later, add the zucchini, and cook, stirring only occasionally, until very tender and lightly browned, 10 to 15 minutes. Season with a little salt and a lot of pepper.
• Beat the eggs and 1/2 cup of the cheese together. Add the pasta to the boiling water, and cook until it is tender but firm. When it is done, drain it, and combine it immediately with the egg-and-cheese mixture, tossing until the egg is cooked. Add the zucchini, and toss again. Taste, and add more salt and pepper if necessary.
• Toss in the herb, and serve immediately, passing the remaining cheese at the table.

ZUCCHINI TART WITH FETA AND MINT

Steps:

• For the Shell:.
• Combine dry ingredients in mixing bowl. Add butter and cut in until it is the size of small peas, using fingers or a pastry blender. Sprinkle in just enough water to bring the pastry together.
• Gather into a ball, wrap in plastic and put in fridge for 30 minutes.
• Preheat oven to 400 degrees.
• Roll out on lightly floured surface and press lightly into 9 inch tart shell with removable bottom.
• Par bake lined with foil and filled with pie weights or dry beans for 20 minutes. Remove foil and weights and prick with a fork several times on the bottom (be careful of your pan) Bake for 5 more minutes.
• For the Tart:.
• Preheat oven to 350.
• Melt butter in frying pan over med heat. Add zucchini, and saute 3 minutes or until beginning to soften. Add garlic and stir to combine. Turn heat to med-high and continue to cook for 1 minute or until zucchini is just cooked through and juices have evaporated. Remove pan from heat, stir in mint, season with salt and pepper to taste, and set aside.
• Beat egg and yolk with cream until uniform. Season with salt.
• Sprinkle feta cheese over prepared tart shell. Pour over half of egg mixture. Add zucchini mixture in a even layer and pour over remaining egg mixture.
• Place tart on a baking sheet and bake in the lower third of the oven for 30 - 35 minutes or until set and lightly golden. Let cool for 10 minutes.

THAT ZUCCHINI SPAGHETTI STANLEY TUCCI LOVES (SPAGHETTI ALLA NERANO)

Steps:

• Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
• Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.
• Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.
• As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.
• Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.
• Serve with more grated cheese and fresh basil.

WHIPPED FETA DIP WITH FRESH MINT AND BASIL

Steps:

• Combine feta cheese, yogurt, oil, lemon juice, lemon zest, and garlic in a food processor and mix until well blended and smooth. Add mint, basil, and pepper and pulse to combine.

PASTA WITH ZUCCHINI, MINT, AND PECORINO

Steps:

• Cook pasta in a large pot of generously salted boiling water until al dente. Reserve 1 1/2 cups water; drain pasta.
• Heat a large skillet over medium-high heat. Swirl in oil. Add anchovies and garlic; cook, stirring, just until anchovies break down and garlic turns golden, about 30 seconds. Add zucchini; season with salt and pepper flakes. Cook, stirring occasionally, until zucchini is very tender, about 5 minutes. Add pasta and 1 cup reserved pasta water. Simmer, stirring occasionally, until liquid is reduced and slightly thickened, 1 to 2 minutes.
• Remove from heat; stir in cheese and mint. Add more pasta water if needed, a few tablespoons at a time, until sauce evenly coats pasta. Serve, drizzled with oil and sprinkled with more mint, pepper flakes, and cheese.