Spaghetti With Zucchini And Tomatoes Recipes

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LINGUINE WITH ZUCCHINI AND TOMATO



Linguine with Zucchini and Tomato image

This simple pasta dish is a satisfying supper.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 35m

Number Of Ingredients 8

Coarse salt and ground pepper
3/4 pound whole-wheat linguine
2 tablespoons olive oil
1 small red onion, halved and cut into 1/2-inch-thick slices
2 garlic cloves, minced
4 zucchini (8 ounces each), halved crosswise, cut lengthwise into 1/4-inch-thick slices, and cut into 1/4-inch sticks
2 plum tomatoes, quartered lengthwise and cut into 1/4-inch-wide strips (see below)
3/4 cup shredded Parmesan cheese

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente according to package instructions.
  • Meanwhile, in a large skillet, heat 1 tablespoon oil over medium. Add onion and garlic; cook, stirring frequently until translucent, 3 to 5 minutes. Add zucchini and 1/2 cup water; season with salt and 1/2 teaspoon pepper. Cover, and cook, stirring occasionally until zucchini is tender, about 10 minutes.
  • Drain pasta, reserving 1 cup pasta water; return to pot. Add zucchini mixture, remaining tablespoon oil, tomatoes, 1/2 cup Parmesan, and reserved pasta water. Season with salt and pepper; toss to combine. Serve immediately, sprinkled with remaining Parmesan.

PASTA WITH CORN, ZUCCHINI AND TOMATOES



Pasta With Corn, Zucchini And Tomatoes image

The two things I love most about this dish of summer vegetables and pasta are the crunch of the corn against the tenderness of the pasta and the fact that I cannot seem to settle on a combination of flavorings that I think is best. Chile powder, a little bit of cayenne, perhaps some cilantro are all excellent choices. But with pasta this seems too heretical even for a culinary atheist like me, so I usually go in a tamer direction: a suspicion of garlic with some fresh tarragon or basil. It is flexible not only in its flavorings but in its ingredients. You can use onions, garlic or shallots, singly or in combination; add string beans (or even fresh limas) to the mix; substitute eggplant for the zucchini. Think of it as a delicious mélange of whatever is on hand.

Provided by Mark Bittman

Categories     easy, quick, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Salt and pepper
3 tablespoons extra virgin olive oil, or 2 tablespoons oil and 1 tablespoon butter
1 cup corn kernels (from 2 or 3 ears)
1 cup diced zucchini or summer squash (from 2 or 3 small vegetables)
1 medium onion or 3 or 4 shallots, diced
1/4 teaspoon minced garlic, optional
1 or 2 sprigs tarragon
4 plum or 2 large tomatoes, diced
1 pound cut pasta, like penne

Steps:

  • Set a large pot of water to boil and salt it. Put 2 tablespoons oil in a large skillet over medium-high heat and add corn. Cook, stirring occasionally, until corn begins to brown. Add zucchini and some salt and pepper. Cook, stirring occasionally, until zucchini begins to brown.
  • Add onion or shallots and garlic if you are using it. Cook, stirring occasionally, until onion softens, about 5 minutes. Add tarragon and cook for 30 seconds, then tomatoes. Put pasta in boiling water and cook until tender but not mushy, 10 to 15 minutes.
  • While pasta cooks continue to cook sauce, reducing heat when tomatoes begin to break down. If sauce dries out (with plum tomatoes, this is likely), add some pasta cooking water, about 1/2 cup at a time. When pasta is done, drain it, toss with sauce and remaining oil or butter, and serve immediately.

Nutrition Facts : @context http, Calories 615, UnsaturatedFat 11 grams, Carbohydrate 101 grams, Fat 16 grams, Fiber 7 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 661 milligrams, Sugar 8 grams, TransFat 0 grams

PASTA WITH SCALLOPS, ZUCCHINI, AND TOMATOES



Pasta with Scallops, Zucchini, and Tomatoes image

My family's favorite summer meal!

Provided by Lisa Stinger

Categories     Seafood     Shellfish     Scallops

Time 30m

Yield 8

Number Of Ingredients 10

1 pound dry fettuccine pasta
¼ cup olive oil
3 cloves garlic, minced
2 zucchinis, diced
½ teaspoon salt
½ teaspoon crushed red pepper flakes
1 cup chopped fresh basil
4 roma (plum) tomatoes, chopped
1 pound bay scallops
2 tablespoons grated Parmesan cheese

Steps:

  • In a large pot with boiling salted water cook pasta until al dente. Drain.
  • Meanwhile, in a large skillet heat oil, add garlic and cook until tender. Add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes. Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque.
  • Pour sauce over cooked pasta and serve with grated Parmesan cheese.

Nutrition Facts : Calories 335 calories, Carbohydrate 46.1 g, Cholesterol 19.8 mg, Fat 9.1 g, Fiber 3 g, Protein 18.7 g, SaturatedFat 1.5 g, Sodium 265.8 mg, Sugar 3.6 g

SUMMER SPAGHETTI WITH GARDEN FRESH ZUCCHINI



Summer Spaghetti with Garden Fresh Zucchini image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
8 ounces dried spaghetti
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 ear corn, shucked and kernels removed from cob
1 zucchini, sliced into 1/4-inch rounds
2 cloves garlic, thinly sliced
1 teaspoon crushed red pepper flakes
1 cup baby tomatoes, halved
1/4 cup walnuts, rough chopped
1/2 cup grated Parmesan
10 fresh basil leaves, torn

Steps:

  • Bring a large pot of water to a boil. Salt the water and add the spaghetti.
  • Heat the olive oil in a large straight-sided pan over medium-high heat. Add the corn, zucchini, garlic and red pepper flakes and saute, stirring occasionally, until the zucchini is tender but not browned, 4 to 6 minutes.
  • When the spaghetti is al dente, drain and add to the zucchini. Turn off the heat and toss lightly. Add the tomatoes, walnuts and half the Parmesan. Drizzle with olive oil and gently mix together. Garnish with basil and additional Parmesan. Divide the pasta among bowls and serve.

SPAGHETTI WITH ZUCCHINI AND TOMATOES



Spaghetti with Zucchini and Tomatoes image

"This dish is a true taste of summer. Every time make it, feel like I'm doing something good for myself," says Tyler.

Provided by Tyler Florence

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14

Kosher salt
1 medium zucchini, sliced into thin rounds
1 medium yellow summer squash, sliced into thin rounds
1 pint cherry tomatoes
1 bulb fennel, trimmed, cored and thinly sliced
1/2 onion, finely chopped
4 cloves garlic, chopped
2 tablespoons chopped fresh oregano
1/2 cup extra-virgin olive oil
1/2 teaspoon red pepper flakes
Freshly ground pepper
1 pound spaghetti
Juice of 1 lemon
Grated parmesan cheese, for topping

Steps:

  • Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
  • Combine the zucchini, yellow squash, tomatoes, fennel, onion, garlic and oregano in a large bowl. Add the olive oil, red pepper flakes and a pinch each of salt and pepper and give it a good toss. Dump that out onto 2 baking sheets and spread it out evenly. Roast until the squash and other vegetables begin to caramelize, 15 to 25 minutes. Scrape the vegetables into a large bowl and cover with a plate to keep warm.
  • The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook until al dente, 8 to 9 minutes, then drain.
  • Toss the spaghetti with the vegetable mixture. Squeeze the lemon juice over the top and toss together. Divide among bowls. Garnish with parmesan, if desired.

ZUCCHINI-TOMATO PASTA SAUCE



Zucchini-Tomato Pasta Sauce image

"I came up with this recipe after planting too many zucchini plants in our vegetable garden," writes Joy Turner of Amherst, Ohio. "My husband loved it the first time I served it and now we make it quite often."

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 5 cups.

Number Of Ingredients 10

2 tablespoons butter
2 tablespoons canola oil
2 medium onions, chopped
8 large tomatoes, chopped
2 medium zucchini, cut into 1/2-inch pieces
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
Hot cooked pasta

Steps:

  • In a large saucepan, melt butter with oil over medium heat. Add onions, cook and stir until tender, 5-7 minutes. Stir in tomatoes, zucchini, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until zucchini is tender and sauce reaches desired consistency, 50-60 minutes. Serve with pasta.

Nutrition Facts : Calories 89 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 266mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED ZUCCHINI AND TOMATO PASTA



Roasted Zucchini and Tomato Pasta image

Roasting the zucchini and tomatoes rather than sauteing them intensifies their flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 35m

Number Of Ingredients 9

2 1/2 pounds zucchini, trimmed and cut into 1/2-inch pieces
1 1/2 pounds plum tomatoes, cut into 3/4-inch chunks
3 garlic cloves, thinly sliced
5 tablespoons olive oil
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
1 pound long fusilli or linquine
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving

Steps:

  • Heat oven to 450 degrees. On rimmed baking sheet, toss zucchini, tomatoes, and garlic with 5 tablespoons oil; season with salt and pepper. Spread into single layer; roast until zucchini is lightly browned, 20 to 25 minutes.
  • In large pot of boiling salted water, cook pasta until al dente, about 12 minutes. Drain pasta, reserving 1/2 cup cooking water. Return pasta to pot. Toss with remaining tablespoon oil; cover.
  • Pour reserved pasta water onto baking sheet of cooked vegetables; scrape with a wooden spoon to loosen browned bits. Stir vegetables and juices into pasta. Add parsley and Parmesan; toss to combine. Serve with more Parmesan.

SPAGHETTI WITH CARAMELISED ZUCCHINI AND FRESH TOMATOES



Spaghetti With Caramelised Zucchini and Fresh Tomatoes image

This is a great recipe for using up those homegrown zucchini and tomatoes! I peel and remove the seeds of the tomatoes but its the way I prefer it. This is great to serve during the summer months for a light meal.

Provided by Tisme

Categories     Spaghetti

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

20 g unsalted butter
1 tablespoon olive oil
8 small zucchini, thinly sliced
sea salt and black pepper
1 garlic clove, crushed
1/4 cup cream
400 g spaghetti
4 tomatoes, roughly chopped
2 spring onions, chopped
grated parmesan cheese, to serve

Steps:

  • Heat large non stick fry pan over a low heat.
  • Add the butter oil, zucchini, salt and pepper to tste and cook, stirring occasionally for 30 minutes or until the zucchini is soft. Add the garlic and cream and cook for 2-3 minutes or until thickened. Set aside and keep warm.
  • Cook spaghetti in a large saucepan as per packet instructions until al dente.
  • Drain spaghetti and return to the saucpan, add the zucchini mix, tomatoes and spring onions and gently toss to combine.
  • Divide between bowls and top with parmesan.

Nutrition Facts : Calories 595.7, Fat 14.5, SaturatedFat 6.4, Cholesterol 27.3, Sodium 42.5, Carbohydrate 99.1, Fiber 7.9, Sugar 9.5, Protein 19.4

SPAGHETTI WITH TOMATO, CHILLI, MUSHROOM, ZUCCHINI & GARLIC



Spaghetti With Tomato, Chilli, Mushroom, Zucchini & Garlic image

Quick & easy - the secret is to slice the veges as finely as you can. Chilli is obviously to taste!

Provided by LilKiwiChicken

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

250 g pasta (spaghetti, fettucini, linguini etc)
2 tablespoons olive oil
6 garlic cloves, crushed
1 teaspoon red chile
2 spring onions, finely sliced
3 teaspoons rosemary, chopped
1 large zucchini, cut in half lengthways & finely sliced
5 large portabella mushrooms, finely sliced
1 (425 g) can tomatoes (1 pound)
4 tablespoons parmesan cheese
fresh ground black pepper

Steps:

  • Cook the pasta in plenty of boiling salted water.
  • Whilst the pasta is cooking, heat the oil in a large frypan on medium heat.
  • Add the garlic, chilli & onions & saute until just golden.
  • Add the rosemary, zucchini & mushrooms and saute.
  • Turn up the heat and add the tinned tomatoes. Saute until just thickening.
  • Drain the pasta and add to the pan with the tomato mixture in it. Mix with tongs & serve with parmesan cheese and freshly ground black pepper on top.

Nutrition Facts : Calories 382.4, Fat 9.8, SaturatedFat 2.1, Cholesterol 4.4, Sodium 101.5, Carbohydrate 61.2, Fiber 6.1, Sugar 7.5, Protein 15.1

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

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From thewoodenskillet.com


SHRIMP WITH ZUCCHINI PASTA AND CHERRY TOMATOES - ITALIAN RECIPE
2022-07-18 Step 9) – Cook the spaghetti, or other pasta of your choice, in plenty of salted boiling water. Follow the cooking time indicated on the package. Finally, drain and season with the zucchini, shrimp and cherry tomato sauce. Add a drizzle of extra virgin olive oil, toss and serve. Shrimp with zucchini pasta and cherry tomato is ready!
From recipesfromitaly.com


ZUCCHINI SPAGHETTI (ZOODLES WITH MARINARA) - THIS HEALTHY TABLE
2021-07-01 Instructions. Heat 2 tablespoons of olive oil in a large pot or dutch oven over medium-high heat. When hot, add the garlic and let it cook till it sizzles. Before the garlic browns, add the peeled tomatoes, salt, red pepper flakes, and oregano along with 1 cup of water. Bring to a low boil and reduce heat.
From thishealthytable.com


PASTA WITH ZUCCHINI AND TOMATOES - BIGOVEN.COM
Pasta with Zucchini and Tomatoes recipe: Try this Pasta with Zucchini and Tomatoes recipe, or contribute your own. Add your review, photo or comments for Pasta with Zucchini and Tomatoes. American Main Dish Pasta
From bigoven.com


SUMMER PASTA WITH ZUCCHINI – A COUPLE COOKS
2017-08-24 Meanwhile, core and finely chop the tomatoes. Thinly slice the zucchini. Chop the basil and parsley. Mince the garlic. If not already grated, grate the Parmesan cheese. In a large bowl, combine the tomatoes, basil, parsley, and garlic, along with kosher salt and olive oil. When the pasta is done, drain it and add it to the bowl of tomatoes; add ...
From acouplecooks.com


CHICKEN TOMATO ZUCCHINI PASTA - CHRISTIE AT HOME
2021-03-15 Instructions. Boil pasta according to packet instructions. Reserve ¼ cup of pasta water and set aside. Strain pasta. Season chicken with a pinch of salt and pepper. In a non-stick pot set over medium heat, add oil and chicken followed by minced garlic. Cook for 5-7 minutes until halfway cooked.
From christieathome.com


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