Tomato Basil And Goats Cheese Zucchini Pasta Recipes
CREAMY GOAT CHEESE PASTA WITH ZUCCHINI AND TOMATOES
Zucchini and tomatoes bring fresh summertime flavour to this quick and easy pasta recipe. Together with a creamy goat cheese sauce, it's a simple and delicious family meal.
Provided by Marie
Categories Dinner
Time 25m
Number Of Ingredients 10
Steps:
- Boil the linguine pasta in salted water according to package directions until al dente. Drain and reserve ½ cup of pasta water.
- In a large bowl, whisk together the reserved pasta water with the goat cheese, lemon juice, salt, and pepper until the sauce is smooth and creamy. Place the pasta into the sauce and gently toss (using tongs) until it is well coated. Set aside.
- In a medium skillet at medium-high heat, add the olive oil and onion and sauté until translucent, about 2-3 minutes. Add in the zucchini and tomatoes and stir occasionally, until the zucchini is tender-crisp, another 2-3 minutes.
- Plate the pasta and then top with the sautéed vegetables. Sprinkle with fresh basil and taste for additional salt and pepper. Best served immediately.
Nutrition Facts : Calories 279 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 13 grams fat, Fiber 3 grams fiber, Protein 13 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 278 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
TOMATO ZUCCHINI CASSEROLE
A simple vegetable dish that highlights the summer flavors of fresh tomatoes and zucchini. It goes great with grilled meats or poultry.
Provided by DELTAQUEEN50
Categories Side Dish Vegetables Squash Summer Squash
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.
- In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
- Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
- Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
- Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.
Nutrition Facts : Calories 459.9 calories, Carbohydrate 23.8 g, Cholesterol 90.9 mg, Fat 32.2 g, Fiber 3.4 g, Protein 20.8 g, SaturatedFat 19.7 g, Sodium 953.6 mg, Sugar 5.6 g
PASTA WITH ZUCCHINI AND GOAT CHEESE
Knowing that one can never have too many zucchini recipes, I wrote this down on a piece of scrap paper in the waiting room at a doctor's office. It's super tasty and simple, perfect for a weeknight. The goat cheese makes a creamy sauce for the linguine, and complements the flavor of the sauteed squash nicely. In addition to the lemon zest, I recommend adding some thinly sliced fresh basil when serving. From Real Simple (June 08).
Provided by chiclet
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to package instructions; reserve 1 C cooking water, drain and return to pot.
- Heat oil in a medium skillet over medium-high heat. Add zucchini, 1/2 tsp salt, 1/4 tsp pepper and cook, stirring frequently, until zucchini is tender and liquid is evaporated (about 5 min.).
- Stir in garlic and cook 1 minute more.
- Add all but 2 T of the goat cheese to the pasta. Add reserved pasta water, 3/4 tsp salt and 1/4 tsp pepper. Stir until creamy.
- Serve pasta topped with zucchini, lemon zest, and remaining goat cheese.
Nutrition Facts : Calories 496.9, Fat 15.5, SaturatedFat 8.1, Cholesterol 28, Sodium 198.5, Carbohydrate 69.2, Fiber 4.1, Sugar 4.4, Protein 20.3
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