Zucchini And Penne Toss Recipes

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ONE-POT PENNE WITH ZUCCHINI AND PARMESAN



One-Pot Penne with Zucchini and Parmesan image

This simple summer pasta dish is the perfect way to dispatch that bumper crop of zucchini.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 7

2 medium zucchini
Coarse salt and freshly ground pepper
8 ounces penne pasta
3 tablespoons extra-virgin olive oil
1/3 cup grated Parmesan
1/2 teaspoon minced garlic
1/4 teaspoon red-pepper flakes

Steps:

  • Shred zucchini on the large holes of a box grater. (You should have about 4 cups.) Toss with 1/2 teaspoon salt in a colander set over a bowl. Let stand 10 minutes.
  • Meanwhile, cook pasta in a pot of generously salted boiling water until al dente. Drain pasta directly over zucchini in colander set in sink. Transfer both to pot; toss with olive oil, Parmesan, garlic, and red-pepper flakes. Season with coarse salt and freshly ground pepper. Serve, dressed with more oil and cheese.

ZUCCHINI AND PENNE TOSS



Zucchini and Penne Toss image

Make and share this Zucchini and Penne Toss recipe from Food.com.

Provided by Lori Mama

Categories     Penne

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons oil
1/4 teaspoon pepper
salt
4 garlic cloves, slivered
1 teaspoon Italian herb seasoning
1 red bell pepper
1 orange bell pepper, chopped
3 zucchini, coarsly grated
1/2 cup parmesan cheese or 1/2 cup feta, grated
4 cups penne pasta, cooked

Steps:

  • Over medium heat, saute the garlic along with the herb seasoning and pepper in the oil for 4 minutes.
  • Add the peppers and saute another 4 minutes stirring occasionally.
  • Increase heat to medium high, add the shredded zucchini and saute until heated through.
  • Season with salt to taste.
  • Toss the mixture with the warm pasta and cheese of choice.
  • Serve warm or cold.
  • Note: If using Feta it does not need to be grated just crumbled to the size you like.

Nutrition Facts : Calories 483.2, Fat 9.7, SaturatedFat 1.3, Sodium 17.8, Carbohydrate 92.5, Fiber 14.4, Sugar 6.2, Protein 10.4

PENNE WITH ZUCCHINI, ASPARAGUS AND PARMIGIANO REGGIANO CHEESE



Penne with Zucchini, Asparagus and Parmigiano Reggiano Cheese image

This healthy, satisfying dish uses green veggies and Barilla Veggie Penne pasta, which is made with tomato and carrots for an additional veggie boost.

Provided by Allrecipes Member

Categories     Pasta by Shape

Yield 6

Number Of Ingredients 8

1 box Barilla Veggie Penne
4 tablespoons extra virgin olive oil
1 clove garlic, chopped
1 tablespoon oregano, chopped
2 small zucchini, diced
1 bunch asparagus, diced
1 pinch Salt and black pepper to taste
1 cup Parmigiano Reggiano cheese, shaved

Steps:

  • Bring a large pot of water to a boil.
  • In a large skillet saute garlic and oregano in olive oil until slightly yellow in color.
  • Add zucchini and asparagus and saute for 3-4 minutes. Season with salt and pepper.
  • Cook pasta 1 minute less than package directions. Drain pasta, reserving 1 cup cooking water.
  • Add cooking water to sauce and bring to a simmer.
  • Add pasta to sauce and toss.
  • Remove from the heat and add Parmigiano Reggiano cheese. Toss to combine and serve.

Nutrition Facts : Calories 363.8 calories, Carbohydrate 46.6 g, Cholesterol 11.7 mg, Fat 14.5 g, Fiber 5 g, Protein 14.4 g, SaturatedFat 3.6 g, Sodium 219.6 mg, Sugar 2.2 g

PENNE WITH ZUCCHINI AND SAUSAGE



Penne With Zucchini and Sausage image

I got the idea for this recipe from a can of S&W Ready-Cut Diced Tomatoes with Onion and Bell Pepper. The recipe calls for crumbled sausage but my husband and I like our sausage sliced over pasta. It also calls for the pasta to be cooked in the skillet but I cook mine separately and added it to the sauce just before serving. Turned out delicious

Provided by Little Grandma

Categories     Penne

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
4 Italian sausages
1/4-1/2 cup water
1 cup of chopped onion
4 cloves of minced garlic
1 cup of sliced zucchini
2 (14 1/2 ounce) cans of s&w ready-cut diced tomatoes with green pepper and onion
1 tablespoon dried oregano
8 ounces cooked penne pasta
1/4 cup grated romano cheese

Steps:

  • Pre-heat oven to 325 degrees.
  • Heat a heavy skillet, preferably cast iron over medium to high heat.
  • Add the Olive Oil and Italian Sausage.
  • Brown Sausage for 5 minutes on each side.
  • Add 1/4 to 1/2 cup of water to the skillet, cover with foil and place in oven.
  • Cook for 35 minutes or until sausage is cooked.
  • While the sausage cooks heat a large skillet and add the chopped onion, garlic and Zuchinni.
  • Cook until tender, approximately 10 minutes.
  • Add the tomatoes and oregano.
  • Bring to a boil, reduce heat to a simmer and cook for approximately 20 minutes or until the sauce is slightly thickned.
  • You may add some pasta water if the sauce gets to thick.
  • Remove sauce from heat.
  • Season with pepper to taste and add the cooked pasta and toss.
  • Cover the pan and let sit a few minutes.
  • Slice the sausage and mix with pasta.
  • Serve with Grated Romano Cheese.

Nutrition Facts : Calories 567.2, Fat 28.9, SaturatedFat 9.6, Cholesterol 52.9, Sodium 1072.7, Carbohydrate 55.1, Fiber 7.7, Sugar 3.3, Protein 22.9

PENNE WITH HERBED ZUCCHINI AND GOAT CHEESE



Penne with Herbed Zucchini and Goat Cheese image

Categories     Herb     Pasta     Sauté     Vegetarian     Quick & Easy     Goat Cheese     Zucchini     Summer     Gourmet

Yield Makes 2 servings

Number Of Ingredients 6

6 ounces penne or other tubular pasta
3 medium zucchini
1 large garlic clove
2 teaspoons mixed fresh herbs such as rosemary, thyme, oregano, and marjoram leaves
2 ounces (1/4 cup) soft mild goat cheese
1 tablespoon olive oil

Steps:

  • Fill a 4-quart kettle three-fourths full with salted water and bring water to a boil for pasta.
  • Halve zucchini lengthwise and cut crosswise into 1/4-inch-thick slices. Thinly slice garlic lengthwise and finely chop herbs. Crumble goat cheese.
  • In a heavy skillet heat oil over moderately high heat until hot but not smoking and sauté zucchini, stirring, until browned and just tender. Stir in garlic and herbs and sauté, stirring, 1 minute.
  • Cook pasta in boiling water until al dente and reserve 1 cup cooking water. Drain pasta in a colander and in a bowl toss with zucchini mixture, cheese, 1/4 cup reserved cooking water, and salt and pepper to taste, adding additional reserved cooking water if necessary.

ZITI WITH ROASTED ZUCCHINI AND GARLIC



Ziti with Roasted Zucchini and Garlic image

Roasting the zucchini takes a little bit of time, but changes everything about this dish! Well worth the wait.

Provided by sjw7997

Categories     Fruits and Vegetables     Vegetables     Squash

Time 55m

Yield 6

Number Of Ingredients 9

2 pounds zucchini, cut into 1/4-inch thick rounds
8 large shallots, sliced
7 tablespoons olive oil, divided
12 cloves garlic, halved
½ teaspoon crushed red pepper
salt and ground black pepper to taste
1 (16 ounce) package ziti pasta
1 cup chopped fresh basil, divided
¾ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Toss zucchini, shallots, 5 tablespoons oil, garlic, and crushed red pepper in a bowl until coated. Spread on rimmed baking sheets and sprinkle with salt and pepper.
  • Roast vegetables in the preheated oven, turning occasionally, until tender, about 30 minutes.
  • While vegetables are roasting, bring a large pot of lightly salted water to a boil. Cook ziti pasta at a boil, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes. Drain, reserving 3/4 cup cooking water.
  • Toss cooked pasta with 1 tablespoon oil. Transfer to a large pot. Add roasted vegetables, 1/4 cup cooking water, and remaining 1 tablespoon oil; stir over medium heat until heated through. Add 3/4 cup basil and Parmesan cheese. Toss, adding remaining cooking water, 1 tablespoon at a time, if dry. Season with salt and pepper. Serve with remaining basil sprinkled on top.

Nutrition Facts : Calories 555.9 calories, Carbohydrate 77.7 g, Cholesterol 8.8 mg, Fat 20.2 g, Fiber 4.9 g, Protein 18.2 g, SaturatedFat 4.2 g, Sodium 209.7 mg, Sugar 7.4 g

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