Spaghetti With Peas And Zucchini Ribbons Recipes

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SPAGHETTI WITH PEAS AND ZUCCHINI RIBBONS



Spaghetti with Peas and Zucchini Ribbons image

This quick, colorful pasta showcases the season's first peas, zucchini, and basil.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 35m

Number Of Ingredients 7

Coarse salt and freshly ground pepper
1 1/2 cups shelled fresh English peas (about 1 1/2 pounds unshelled) or thawed frozen petite peas
8 ounces baby zucchini (about 12), trimmed and cut lengthwise into 1/8-inch-thick slices with a mandoline or a knife
1 1/2 cups plain whole-milk yogurt
1 1/2 cups loosely packed fresh basil leaves, very thinly sliced
1 pound spaghetti
Freshly grated Parmesan cheese, for serving

Steps:

  • Bring a large pot of water to a boil; add 1 teaspoon salt. Add peas, and cook until tender, 3 to 4 minutes for fresh peas and 1 minute for frozen. Using a slotted spoon, transfer peas to a medium bowl; set aside. Add zucchini to pot, and cook 30 seconds; using a slotted spoon, transfer to bowl with peas.
  • Put yogurt and basil into a large, heatproof bowl; season with salt and pepper. Set bowl over the boiling water, and whisk until mixture is warm, about 1 minute. Remove from heat. Add peas and zucchini to bowl; set aside.
  • Cook pasta in salted boiling water until al dente; drain. Add pasta to vegetables and sauce, and toss to combine. Season with salt and pepper. Serve topped with cheese.

SPAGHETTI WITH ZUCCHINI



Spaghetti with Zucchini image

Lo Scoglio in Positano, Italy, is one of Katie Lee's favorite old restaurants. After a recent trip to the Amalfi Coast, she came home with the best possible souvenir: a recipe for Lo Scoglio's famous zucchini pasta. "The owner said it wouldn't be the same because we don't have their zucchini in the States," says Katie, "but I think it's about 98 percent there!"

Provided by Katie Lee Biegel

Time 20m

Yield 2 servings

Number Of Ingredients 8

1 clove garlic, smashed
2 medium zucchini, thinly sliced
6 fresh basil leaves, torn
1/3 cup grated parmigiano-reggiano cheese, plus more for topping
Kosher salt
8 ounces spaghetti
3 tablespoons extra-virgin olive oil
1/3 cup grated pecorino cheese

Steps:

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 9 to 11 minutes. Reserve 1 cup pasta water, then drain the pasta.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic; when it begins to sizzle, add the zucchini and saute for a couple of minutes. Add 1/4 cup of the pasta water and cook until the zucchini is tender, about 5 minutes. Add 1/4 teaspoon salt and half of the basil. Remove the garlic.
  • Add the pasta to the skillet along with about 1/2 cup of the reserved cooking water; shake the pan vigorously, adding a little more cooking water if the pasta looks dry. Cook, tossing, until the liquid is absorbed, 3 to 4 minutes. Remove from the heat and add the parmigiano, pecorino and the remaining basil; toss. Top with more Parmesan.

SPAGHETTI WITH PEAS, ZUCCHINI RIBBONS, AND GARLIC SHRIMP



Spaghetti With Peas, Zucchini Ribbons, and Garlic Shrimp image

This is a combination of 2 recipes from the April 2007 issue of Martha Stewart Living. Each can certainly stand on its own, but together, they are a fabulous meal. Add a salad, possibly some crusty garlicky bread, and dessert and it would be complete, company worthy meal that is actually very, very simple.

Provided by Ms B.

Categories     Spaghetti

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

coarse salt
fresh ground black pepper
1 1/2 cups thawed frozen baby peas
8 ounces zucchini, trimmed and cut lengthwise into 1/8-inch thick slices
1 1/2 cups whole-milk yogurt
1 1/2 cups loosely packed fresh basil leaves, thinly sliced
parmesan cheese, grated
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 lb large shrimp, peeled and deveined, tails left intact
1 tablespoon unsalted butter
coarse salt
fresh ground black pepper

Steps:

  • For the Spaghetti with Peas and Zucchini Ribbons:.
  • Bring a large pot of water to boil; add 1 teaspoon salt.
  • Add peas and cook until tender, about 1 minute.
  • Using a slotted spoon, transfer peas to a medium bowl; set aside.
  • Add zucchini to pot and cook 30 seconds to 1 minute.
  • Using a slotted spoon, transfer to bowl with peas.
  • Put yogurt and basil into a large heatproof bowl; season with salt and pepper.
  • Set bowl over the boiling water, and whisk until mixture is warm, about 1 minute.
  • Remove from heat.
  • Add peas and zucchini to bowl; set aside.
  • Cook pasta in salted boiling water until al dente; drain.
  • Add pasta to vegetables and sauce; toss to combine.
  • Season with salt and pepper.
  • Serve topped with cheese.
  • For the Garlic Shrimp:.
  • While the pasta cooks, heat oil in a large skillet over medium heat.
  • Add garlic and red pepper flakes.
  • Cook, stirring, until garlic is fragrant and golden, but not browned, about 30 seconds.
  • Add shrimp; raise heat to medium-high, and cook, stirring often, until shrimp are opaque, 1 to 2 minutes.
  • Add butter, stir to coat.
  • Season with salt and pepper.
  • Serve immediately along side Spaghetti with Peas and Zucchini Ribbons.

Nutrition Facts : Calories 252.1, Fat 10.9, SaturatedFat 4.4, Cholesterol 162.8, Sodium 694.4, Carbohydrate 15.9, Fiber 3.7, Sugar 8.9, Protein 22.9

ZUCCHINI RIBBON PASTA



Zucchini Ribbon Pasta image

Provided by Ellie Krieger

Categories     main-dish

Time 40m

Yield 4 servings, serving size: 2 cups

Number Of Ingredients 12

3/4 pound whole-wheat fettuccini
2 medium green zucchini (about 1 pound)
2 medium yellow zucchini (about 1 pound)
3 tablespoons olive oil
4 cloves garlic, chopped
1 cup low-sodium chicken broth
1/4 cup grated (1-ounce) Parmesan (lightly packed), plus 2 tablespoons
1/3 cup finely minced parsley leaves, plus more for garnish
1 cup thinly sliced basil leaves, plus more for garnish
1/2 teaspoon red pepper flakes
1/2 teaspoon fresh ground black pepper
Salt

Steps:

  • In a large pasta pot, cook pasta "al dente", 1 or 2 minutes less than the package instructions call for. Drain.
  • Meanwhile, slice off ends of zucchini and discard. Cut zucchini in half lengthwise. Using a mandoline, or carefully with a sharp knife, slice zucchini into very thin (about 1/8-inch) slices, trying to keep some skin on each piece for color. Stack slices and cut in half lengthwise. Reserve zucchini ribbons in a large bowl.
  • In the pasta pot, heat the olive oil over low-medium heat. Add garlic and cook until soft and translucent but not browned, about 1 minute. Add zucchini ribbons and 1/4 cup chicken broth, raise heat to medium-high and cook until zucchini is still somewhat firm but just cooked, about 3 minutes. Return pasta to pot and add remaining chicken stock; cook for 2 to 3 minutes, until liquid has mostly absorbed into the pasta. Add 1/4 cup of the Parmesan, parsley, basil, red pepper flakes, black pepper and toss to combine. Season with salt, to taste. Serve garnished with additional parsley, basil and the remaining 2 tablespoons of cheese.

THAT ZUCCHINI SPAGHETTI STANLEY TUCCI LOVES (SPAGHETTI ALLA NERANO)



That Zucchini Spaghetti Stanley Tucci Loves (Spaghetti alla Nerano) image

After listening to Stanley Tucci lose his mind about this pasta and calling it life-changing and one of the best things he's ever eaten, I decided I'd give it a try. The results were amazing and the key to getting the toasted sweet taste of the zucchini was deep-frying it!

Provided by Chef John

Categories     Vegetarian Zucchini Main Dishes

Time 8h55m

Yield 2

Number Of Ingredients 9

1 quart sunflower oil, or as needed
6 medium green zucchini
4 ounces spaghetti
2 tablespoons olive oil
1 pinch salt
2 basil leaves, torn into small pieces
2 tablespoons unsalted butter
5 tablespoons grated Pecorino Romano cheese
3 tablespoons grated Parmigiano-Reggiano cheese

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.

Nutrition Facts : Calories 1016.2 calories, Carbohydrate 62.5 g, Cholesterol 56.5 mg, Fat 78.1 g, Fiber 8.3 g, Protein 23.3 g, SaturatedFat 19.6 g, Sodium 479.3 mg, Sugar 11.9 g

SPAGHETTI WITH SPINACH, PEAS, AND HERBED RICOTTA



Spaghetti with Spinach, Peas, and Herbed Ricotta image

A vegetarian pasta that's just right for spring dinner. This 30-minute recipe calls for long strands of spaghetti to be tossed with spinach, peas, sweet onion, and topped off with a dollop of lemony basil ricotta.

Provided by Riley Wofford

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 10

12 ounces whole-milk ricotta (1 1/2 cups)
1/2 teaspoon grated lemon zest, plus 2 tablespoons fresh juice
2 tablespoons chopped fresh basil, plus whole leaves for serving
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil, plus more for serving
1 sweet onion, such as Vidalia, thinly sliced (1 1/2 cups)
3 cloves garlic, thinly sliced
12 ounces fresh spinach, tough stems removed, cut into 2-inch pieces (6 cups)
12 ounces spaghetti
1 cup fresh or frozen peas

Steps:

  • In a bowl, combine ricotta, lemon zest and juice, and basil; season with salt and pepper. Heat oil in a large skillet over medium. Add onion and garlic; cook, stirring, until softened, 6 to 8 minutes. Add spinach; season generously and cook, stirring, until just wilted, about 2 minutes.
  • Meanwhile, cook pasta in a pot of salted boiling water 2 minutes less than per package instructions. Add peas; cook 1 minute more. Reserve 1 cup pasta water; drain. Add pasta, peas, and 3/4 cup ricotta mixture to skillet.
  • Reduce heat to low and stir, adding enough reserved pasta water to create a silky sauce; season to taste. To serve, dollop pasta with remaining ricotta mixture, drizzle with more oil, and sprinkle with basil leaves.

PEAS AND ZUCCHINI



Peas and Zucchini image

Make and share this Peas and Zucchini recipe from Food.com.

Provided by MizzNezz

Categories     Lunch/Snacks

Time 26m

Yield 4 serving(s)

Number Of Ingredients 7

10 ounces fresh peas
2 cups water
2 small zucchini, diced
2 tablespoons minced red peppers
4 tablespoons butter
1/2 teaspoon salt
chopped fresh parsley

Steps:

  • In skillet, simmer peas in water until crisp tender (8 minutes).
  • Drain.
  • Add zucchini,red pepper, butter, and salt; stir fry until zucchini is also crisp tender (another 5 minutes).
  • Sprinkle with parsley.

ZUCCHINI PASTA WITH PEAS AND A KALE PESTO



Zucchini Pasta with Peas and a Kale Pesto image

Kale pesto is my new thing and I love it in this zucchini pasta dish! Enjoy.

Provided by Cindy Anschutz Barbieri

Categories     Main Dish Recipes     Pasta     Pesto Pasta Recipes

Time 46m

Yield 4

Number Of Ingredients 10

2 tablespoons kosher salt, divided, or more to taste
1 bunch kale, stemmed
1 tablespoon pine nuts
1 tablespoon freshly grated Parmesan cheese
1 clove garlic, chopped
5 tablespoons extra-virgin olive oil, divided
1 clove garlic, minced
¼ teaspoon red pepper flakes
3 large zucchini, cut into noodle-shape strands
7 ounces frozen petite peas

Steps:

  • Bring a large pot of water and 2 tablespoons salt to a boil. Add kale and cook uncovered until bright green, about 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain on paper towels.
  • Place kale, pine nuts, Parmesan cheese, and chopped garlic in a food processor. Pulse about 5 times; slowly drizzle in 1/4 cup olive oil. Season with salt.
  • Heat the remaining 1 tablespoon oil in a large saucepan over medium-high heat. Cook and stir the minced garlic and red pepper flakes until the garlic is fragrant, about 30 seconds. Add the zucchini and toss until just tender, about 2 minutes.
  • Remove the saucepan from heat and add peas and the kale pesto; toss to combine.

Nutrition Facts : Calories 205.4 calories, Carbohydrate 27 g, Cholesterol 1.1 mg, Fat 8.7 g, Fiber 7.1 g, Protein 10.3 g, SaturatedFat 1.4 g, Sodium 3635 mg, Sugar 6.9 g

SPAGHETTI WITH LEMON, PARMESAN & PEAS



Spaghetti with lemon, Parmesan & peas image

This super healthy vegetarian pasta dish is quick to make, and makes the most of your store cupboard ingredients

Provided by Good Food team

Categories     Dinner, Lunch, Pasta, Supper, Vegetable

Time 30m

Number Of Ingredients 8

140g spaghetti
100g frozen petits pois or garden peas
2 tsp olive oil
1small onion , finely chopped
100g low-fat soft cheese with chives and onion
1 lemon , finely grated zest
3 tbsp finely grated parmesan (or vegetarian alternative)
1 tbsp chopped fresh flatleaf parsley

Steps:

  • Bring a large pan of lightly salted water to the boil. Feed in the spaghetti and cook for about 10-12 minutes, until just tender. (Check the pack instructions for timings - 'quick cook' spaghetti takes only 3 minutes.) Add the peas for the last 2-3 minutes.
  • At the same time, heat the olive oil in a saucepan and fry the onion gently until softened and cooked, but not brown. Stir in the soft cheese and warm it through, adding 3 tbsp of the pasta cooking water to thin it down. Now stir in the lemon zest and 2 tbsp of the Parmesan.
  • Drain the spaghetti and peas really well, return them to the pan and gently stir in the sauce. Season with salt and pepper, then pile it into 2 serving bowls. Sprinkle the parsley and the remaining Parmesan over the top and serve right away, with a mixed leaf salad.

Nutrition Facts : Calories 420 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 61 grams carbohydrates, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 0.83 milligram of sodium

LINGUINE WITH PANCETTA, PEAS, AND ZUCCHINI



Linguine with Pancetta, Peas, and Zucchini image

Provided by Joseph Bastianich

Categories     Pasta     Low Fat     Kid-Friendly     Quick & Easy     Dinner     Lunch     Healthy     Low Cholesterol     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
3 ounces pancetta, diced
1 cup chopped scallions
2 garlic cloves, thinly sliced
1 pound linguine
1 cup frozen peas
2 medium zucchini, peeled into ribbons (see headnote)
Kosher salt
Crushed red pepper flakes
1/2 cup fresh basil leaves, chopped
1/2 cup fresh Italian parsley leaves, chopped
1/2 cup freshly grated Grana Padano

Steps:

  • 1. Bring a large pot of salted water to a boil for pasta. In a large skillet over medium heat, add the olive oil. When the oil is hot, add the pancetta and cook until the fat is rendered, about 4 minutes. Add the scallions and garlic and cook until the scallions are wilted, about 3 minutes.
  • 2. Add the linguine to the boiling water. Once the pasta is cooking, add the peas and zucchini to the skillet and season with salt and red pepper flakes. Toss until the zucchini begin to wilt, about 2 minutes. Ladle in 1 cup pasta water and simmer and reduce by half while the pasta cooks.
  • 3. When the pasta is al dente, remove it with a spider or small strainer and add directly to the sauce, along with the basil and parsley, reserving the pasta water. Toss to coat the pasta with the sauce, adding a splash of pasta water if the pasta seems dry. Remove the skillet from the heat, sprinkle with the grated Grana Padano, toss, and serve.

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Quick One Pan Spinach and Zucchini Pasta (10 minutes, Vegetarian) top gimmedelicious.com. Bring to a boil over high heat (leave spinach until the end). Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 8 minutes. Add spinach, stir and turn off heat. Top with freshly grated parmesan cheese and olive oil, …
From therecipes.info


SPRING ALFREDO WITH LEMON, PEAS AND ZUCCHINI
2018-04-03 Heat ½ tablespoon of olive oil in a large skillet until hot. Add zucchini in an even layer, and let brown on one side for 2-3 minutes. Flip and brown on other side. Remove from skillet. Cook pasta in a large pot according to package directions. Add about a half tablespoon of salt to the pasta water to season the pasta.
From asprinkleandasplash.com


LEMONY PASTA CARBONARA RECIPE WITH PEAS & ZUCCHINI
Bring a large pot of water to boil. In a bowl, mix egg yolks, 1/2 of the cheese and milk. Season with salt. Set aside. Cook pasta according to package directions. Reserve ½ cup of cooking water. Meanwhile, sauté zucchini and peas in olive oil for 30 seconds. Turn off heat. When pasta is ready, add to zucchini and peas in the pan.
From camillestyles.com


HAM AND SPAGHETTI SQUASH RECIPE - THERESCIPES.INFO
Hawaiian Baked Spaghetti Squash Casserole - Food Faith Fitness hot www.foodfaithfitness.com. Preheat your oven to 400 degrees and line a baking sheet with tinfoil. Slice the squash in half and scrape out the seeds. Rub the insides with the olive oil and sprinkle with salt and pepper. Bake the squash, cut-side up until fork tender, about 45-55 minutes.Set aside until cool enough to …
From therecipes.info


PASTA WITH ZUCCHINI RIBBONS, PESTO, & CHERRY TOMATOES
Drain the pasta, reserving a small cup of the pasta water. Return the pasta to the pot and add the pesto, tossing to mix. Add the tomatoes and zucchini noodles, and cook a minute or two over high heat until piping hot, adding a tablespoon or two of pasta water to loosen the sauce if necessary. Serve in individual bowls, passing the grated ...
From italianfoodforever.com


PASTA WITH PEAS - PASTA E PISELLI - COOKING WITH NONNA
Cook until the onion is very soft, about 30 mins. Add the peas and continue to boil for about 15-20 minutes. Add fresh parsley if using as desired. Drop the pasta into salted boiling water and cook for about half the time of the package instructions. Drain and add it to the peas. Mix well and serve with a sprinkle of grated pecorino Romano cheese.
From cookingwithnonna.com


TAGLIATELLE WITH ZUCCHINI, PEAS AND BASIL CREAM
2012-07-01 Stir the rest of the cream mixture into the roux and bring to a boil. Add the peas and simmer for about 2 minutes. Cook the pasta in plenty of boiling, salted water until al dente. Stir the grated cheese into the sauce. Add the diced zucchini, basil puree and lemon juice and season to taste with salt and pepper. Serve with the drained pasta.
From finedininglovers.com


PASTA WITH ZUCCHINI 3 WAYS - LA CUCINA ITALIANA
2022-01-28 The classic pasta and zucchini recipe. Slice the zucchini and brown the slices in a pan with 1 garlic clove, 1 Tbsp. oil, and a pinch of salt. Boil the pasta in plenty of salted water (e.g. spaghetti, penne, fusilli, or butterfly pasta) until al dente, drain it well, and mix it in the pan with the zucchini.
From lacucinaitaliana.com


PASTA PRIMAVERA RECIPE - LOVE AND LEMONS
Heat the oil in a large, deep skillet over medium heat. Add the garlic, squash, zucchini, asparagus, tomatoes, onion, salt, and several grinds of pepper and sauté for 3 to 4 minutes, or until the vegetables are tender. Add the pasta, peas, cheese, lemon juice, and a pinch of red pepper flakes and toss to combine.
From loveandlemons.com


ONE-POT PASTA WITH PEAS & PARMESAN RECIPE | EATINGWELL
Add Parmesan, cream cheese, lemon zest, lemon juice, garlic, crushed red pepper (if using) and salt. Cook, stirring constantly, until the cheese is melted but the sauce still looks loose, 1 to 2 minutes. Remove from heat. Step 3. Let the pasta mixture cool, stirring occasionally, for about 3 minutes (the sauce will thicken and coat the pasta).
From eatingwell.com


ZUCCHINI PARMESAN PASTA - TWO PEAS & THEIR POD
2021-09-06 Cook until the vegetables are tender, but not mushy, about 3 more minutes. Stir in the cooked pasta. Add in about ¼ cup of the reserved pasta water and let simmer for 1 minute. Add in the butter and Parmesan cheese and stir until melted. Add the fresh basil, lemon juice, and season with salt, to taste.
From twopeasandtheirpod.com


SPAGHETTI WITH CRISPY ZUCCHINI RECIPE - PINCH OF YUM
2021-08-25 Preheat the oven to 400 degrees. Beat the egg in a large bowl; add zucchini and toss to coat. Add panko, Parmesan, lemon zest, and spices. Toss to coat as much as possible. Transfer to a baking sheet – arrange the zucchini with some space between, and spoon the crispity crumbles on and around the zucchini.
From pinchofyum.com


ZUCCHINI RIBBON SALAD WITH FRESH PEAS AND GREEN BEANS
Young, firm, zucchinis are cut in thin pasta-like ribbons and marinated rather than cooked. For a heartier dish, cooked fettuccini could be added. For a …
From anolon.com


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