SUMMER PASTA WITH ZUCCHINI, RICOTTA AND BASIL
A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market. Look for the best artisanal ricotta; top-quality ingredients make all the difference here.
Provided by David Tanis
Categories dinner, lunch, quick, weeknight, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put a pot of water on to boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.
- Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor). Stir in 3 tablespoons olive oil.
- Salt the pasta water well and put in the pasta, stirring. Boil per package instructions but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water.
- Add cooked pasta to zucchini in skillet and turn heat to medium-high. Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary. Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 7 grams, Carbohydrate 66 grams, Fat 13 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 712 milligrams, Sugar 7 grams
SUMMER PASTA WITH ZUCCHINI, RICOTTA AND BASIL RECIPE - (4/5)
Provided by á-24269
Number Of Ingredients 11
Steps:
- Put a pot of water on to boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat. Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor). Stir in 3 tablespoons olive oil. Salt the pasta water well and put in the pasta, stirring. Boil per package instructions but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water. Add cooked pasta to zucchini in skillet and turn heat to medium-high. Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary. Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.
SUMMER ZUCCHINI PASTA
I'm always experimenting when my garden is cranking out zucchini and summer squash. This simple and healthy summer zucchini pasta is one of my latest wins. It's meatless, but you can add shredded chicken or grilled salmon for a heartier dish. -Beth Berlin, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, in a Dutch oven, heat oil over medium-high heat. Add zucchini and yellow squash; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes, basil, rosemary, salt and pepper flakes; heat through. Drain pasta; serve with zucchini mixture. If desired, top with additional basil.
Nutrition Facts : Calories 254 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 505mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein.
DOUBLE-TOMATO PASTA SALAD
For full-spectrum tomato flavor, this pasta salad pairs fresh tomatoes with sun-dried tomatoes. The sun-dried tomato oil and the water that's released from salted tomatoes serve as a built-in dressing. Nuts and herbs add crunch and freshness, but you should feel free to add more embellishments right before serving, like mozzarella or shaved Parmesan, white beans or chickpeas, sardines or another tinned fish, or briny condiments like capers or olives.
Provided by Ali Slagle
Categories dinner, easy, lunch, weeknight, pastas, salads and dressings, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Holding back the sun-dried tomatoes with your fingers, drain the oil from the jar into a large pot. Coarsely chop the sun-dried tomatoes and add them to the pot, along with the nuts and olive oil. Set over medium-low and cook, stirring often, until the nuts are toasted, 5 to 6 minutes. Scrape into a large bowl (reserve the pot), then stir in the garlic and 1/2 teaspoon each salt and pepper.
- Fill the reserved pot with water (no need to wash) and bring to a boil. Season water with salt, add the pasta and cook until just past al dente. (The pasta will not cook further in the sauce.) Drain the pasta.
- While the water is coming to a boil, coarsely chop the ripe tomatoes. Add to the sun-dried tomato mixture, season with 1 teaspoon salt and stir to combine. (Tomato mixture can be made up to 2 hours ahead.)
- Add the drained pasta to the tomato mixture and stir to combine. Let sit until room temperature, about 15 minutes or up to 2 hours. Pasta salad will keep up to 3 days if refrigerated.
- When ready to eat, taste the pasta salad. If flavors are muted, add salt and lemon juice or red wine vinegar. If it's too sweet, add black pepper and lemon juice or red wine vinegar. Stir in the greens and eat.
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- Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook according to package directions minus 1 minute, stirring occasionally. Reserve about 1 cup of pasta water before draining the pasta.
- While waiting for the water to boil, heat a large, high-sided skillet over medium-high heat. Add a little olive oil; once hot, add the onions with a pinch of salt and sweat until translucent and softened, about 5 to 7 minutes. Add the zucchini, season generously with salt and pepper, and continue to cook, stirring occasionally, until the zucchini is soft and golden in places, about 10 minutes. Remove from the heat.
- Crush the garlic to a paste with the back of a knife, add the basil and finely chop together until the basil is finely chopped and the garlic is incorporated.
- Add the cooked pasta to the skillet with the zucchini and return to medium-low heat. Add the ricotta and mascarpone, gently tossing until melted and it coats the pasta. Add enough reserved pasta water to form a smooth and silky sauce, starting with about 1/3 cup and continuing to add until your desired consistency is reached. Add the crushed red pepper, lemon zest and salt and pepper to taste. Remove from the heat and stir in the basil-garlic mixture and the grated Parmesan, tossing to combine. Spoon the pasta in serving bowls and garnish with more fresh basil leaves and Parmesan cheese before serving.
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5/5 (1)Category Side DishCuisine ItalianTotal Time 30 mins
- Put a pot of water on to boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.
- Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor). Stir in 3 tablespoons olive oil.
- Salt the pasta water well and put in the pasta, stirring. Boil per package instructions but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water.
- Add cooked pasta to zucchini in skillet and turn heat to medium-high. Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary. Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.
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