Spaghetti With Zucchini Walnuts And Raisins Recipes

SPAGHETTI WITH WALNUTS, RAISINS & PARSLEY

Steps:

• Cook the pasta in boiling water, following pack instructions. Meanwhile, heat the oil in a frying pan and cook the onions until soft and golden brown - about 8-10 mins. Add the raisins and stock and cook for 2-3 mins until hot through. Toss with the pasta, Parmesan, walnuts and parsley.

SPAGHETTI WITH ZUCCHINI, WALNUTS AND RAISINS

Steps:

• Cook the pasta, drain and return to pot.
• Meanwhile, heat the oil in a large skillet over medium-high heat. Add the walnuts and cook stirring frequently until they begin to brown (3-4 minutes). Add the garlic and cook, stirring frequently, until beginning to brown (~ 1 minute).
• Add the zucchini and raisins to the skillet, season with 1/2 tsp salt and 1/4 tsp pepper, and cook tossing occasionally, until the zucchini is just tender (4-5 minutes).
• Add the zucchini mixture to the pasta and toss to combine. Sprinkle with the Parmesan before serving.

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.

SPAGHETTI WITH ZUCCHINI, WALNUTS AND RAISINS

Steps:

• Cook the pasta, drain and return to pot.
• Meanwhile, heat the oil in a large skillet over medium-high heat. Add the walnuts and cook stirring frequently until they begin to brown (3-4 minutes). Add the garlic and cook, stirring frequently, until beginning to brown (~ 1 minute).
• Add the zucchini and raisins to the skillet, season with 1/2 tsp salt and 1/4 tsp pepper, and cook tossing occasionally, until the zucchini is just tender (4-5 minutes).
• Add the zucchini mixture to the pasta and toss to combine. Sprinkle with the Parmesan before serving.