Zucchini And Portabella Spaghetti Recipes

SPAGHETTI WITH ZUCCHINI AND GARLIC

Steps:

• Using a box grater, shred the zucchini, then squeeze out the juices using your hands.
• Heat the olive oil in a pan over medium heat, then add the minced garlic. Stir until the garlic gives off an aroma and begins to sizzle.
• Add the shredded zucchini and season with salt a pepper. Sauté for about 5-7 minutes. Cook the pasta al dente and add the hot, drained pasta to the pan.
• Give the pasta and zucchini a toss and add additional salt if need be.

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

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 9 to 11 minutes. Reserve 1 cup pasta water, then drain the pasta.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic; when it begins to sizzle, add the zucchini and saute for a couple of minutes. Add 1/4 cup of the pasta water and cook until the zucchini is tender, about 5 minutes. Add 1/4 teaspoon salt and half of the basil. Remove the garlic.
• Add the pasta to the skillet along with about 1/2 cup of the reserved cooking water; shake the pan vigorously, adding a little more cooking water if the pasta looks dry. Cook, tossing, until the liquid is absorbed, 3 to 4 minutes. Remove from the heat and add the parmigiano, pecorino and the remaining basil; toss. Top with more Parmesan.

SPAGHETTI WITH ZUCCHINI, PARSLEY PESTO AND BOTTARGA

Steps:

• Make the pesto: Put parsley in a food processor or blender. Add garlic, a good pinch of salt, black pepper to taste, and olive oil. Whirl to make a smooth sauce. You should have about 1 cup of pesto.
• Bring a large pot of well-salted water to a boil over high heat. Cook spaghetti according to package directions until al dente, erring on the slightly underdone side.
• While the pasta cooks, put about 2 tablespoons oil in a large skillet over medium-high heat. Sauté the zucchini for about 2 minutes. Let it brown a little. Add salt, pepper, red-pepper flakes and lemon zest.
• Add drained pasta to skillet along with half the pesto. Toss everything together. Taste, and add more salt or pesto as needed. (Wrap and refrigerate any remaining pesto for up to 2 days or freeze for future use.)
• Divide pasta among individual plates and sprinkle generously with bottarga. Top with bread crumbs, and serve with lemon wedges.

SPAGHETTI ALLA NERANO (SPAGHETTI WITH FRIED ZUCCHINI)

Steps:

• Place zucchini slices on a plate and let dry for 1 hour.
• Heat 1/2 cup oil in a skillet over medium heat. Add zucchini slices in batches and deep fry until brown, 10 to 15 minutes per batch. Drain on paper towels and allow to cool. Mash 1/3 of the zucchini.
• Place 3 tablespoons olive oil and garlic cloves in a large saucepan over low heat. Watch carefully and simmer until garlic cloves are a light golden brown and oil is infused with garlic flavor, 15 to 20 minutes. Stir in mashed zucchini. Add zucchini slices.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain spaghetti, reserving some cooking water.
• Add spaghetti and provolone cheese to the saucepan. Toss and add hot pasta water until sauce becomes creamy. Mix in basil, season with salt and pepper, and serve.

SPAGHETTI WITH ZUCCHINI

Steps:

• Bring a large pot of water to a boil.
• Place the garlic in a large skillet, add the oil and turn the heat to medium. When the garlic begins to sizzle, add the zucchini and cook until the zucchini starts to turn golden and breaks down, 10 to 15 minutes.
• Meanwhile, add about 1 tablespoon salt and the spaghetti to the pot of boiling water and cook until al dente, 8 to 9 minutes. Reserve 1 cup pasta water, then drain the pasta.
• Add 1/4 cup of the pasta water to the skillet with the zucchini, then add the pasta and shake the skillet vigorously, adding more cooking water if the pasta looks dry. Cook, tossing, until the liquid is absorbed, 3 to 4 minutes. Remove from the heat and add the Parmesan, pecorino and butter, tossing well to incorporate. Top with the basil and more Parmesan if desired.

SPAGHETTI WITH ZUCCHINI AND GARLIC

Steps:

• Pile up 2 or 3 layers of paper towels on a work surface. Working on the paper towels, shred zucchinis using a box grater holding the zucchini at an angle.
• Heat a large skillet over moderate heat. Add extra-virgin olive oil to the pan Add chopped garlic to the oil. When garlic speaks by sizzling in oil, add shredded zucchini. Season zucchini with salt and pepper. Saute shredded zucchini 7 to 10 minutes. Add hot, drained pasta to the pan. Toss spaghetti with zucchini and garlic oil. Add a couple of handfuls of grated cheese to the pan. Adjust seasoning and serve.

ZUCCHINI PASTA

Steps:

• Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add zucchini, onion and thyme, and cook, stirring occasionally. Add salt and pepper and adjust heat so onion and zucchini release their liquid without browning. Cook for about 20 minutes, or until very tender.
• Add tomatoes and their liquid to zucchini and raise heat a bit so mixture bubbles. Cook pasta until it is nearly but not quite tender. If sauce threatens to dry out, add a little pasta cooking water.
• Drain pasta and finish cooking it in sauce. Serve, garnished with parsley or Parmesan.

PORTABELLA AND ZUCCHINI TACOS

Steps:

• Preheat oven to 425°F On a large rimmed baking sheet, combine mushrooms, water, 1 teaspoon oregano, 1 tablespoon oil, and salt & pepper to taste. On another rimmed baking sheet, toss the zucchini & onions with the remaining oregano & oil; season with salt & pepper.
• Roast, tossing occasionally, until veggies are browned and fork-tender, 25-30 minutes. Keep an eye on them - the zucchini & onions will be done sooner than the mushrooms.
• When roasting is almost finished, heat a small skillet over medium high heat and warm tortillas briefly on each side. This goes very quickly - you want them a bit browned but still nice and soft. Wrap warm tortillas in a clean kitchen towel until serving time.
• To serve, pile on the filling and toppings as you wish!

ZUCCHINI SPAGHETTI

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix tomato sauce, tomatoes, salt, basil, oregano, garlic powder, onion powder, thyme, and red pepper flakes into ground beef; cook and stir until sauce is warmed through, about 2 minutes. Stir tomato paste into sauce.
• Mix zucchini "noodles" into sauce, pressing down to fully submerge them; simmer over medium-low heat until zucchini is tender, about 10 minutes.

ZUCCHINI PASTA

Steps:

• Cook linguine according to package directions. In a sieve or colander, drain the zucchini, squeezing to remove excess liquid. Pat dry. , In a large nonstick skillet, saute zucchini in oil for 2 minutes. Add garlic; saute 1-2 minutes longer or until zucchini is tender. Transfer to a large bowl. Add the yogurt, cheese, salt and pepper. Drain linguine; add to zucchini mixture and toss to coat.

PORTOBELLO AND ZUCCHINI TACOS

Steps:

• Preheat oven to 425 degrees. On a large rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon oil, and 1/4 cup water; season with salt and pepper. On another rimmed baking sheet, toss zucchini and onion with remaining teaspoon oregano and tablespoon oil; season with salt and pepper.
• Place both sheets in oven. Roast, tossing occasionally, until vegetables are browned and fork-tender, 25 to 30 minutes (zucchini may cook faster than mushrooms).
• Meanwhile, in a small skillet over medium-high heat, warm tortillas according to package instructions (they should be lightly browned but still soft). Wrap loosely in a clean kitchen towel to keep warm.
• To serve, fill each tortilla with mushrooms, vegetable mixture, shredded cheese, and salsa.

ZUCCHINI AND PORTABELLA SPAGHETTI

Steps:

• Cook the pasta as directed on the package.
• In a large skillet, saute the onion and garlic for 2 minutes.
• Add the mushrooms and olive oil to the skillet and saute for 2 more minutes.
• Add the squash and basil and saute for 5 minutes.
• When the pasta is finished, add it and the parmesan to the veggies and stir. It's ready!
• If wanted, you can add meatballs to this for some extra protein. (I have a recipe for turkey meatballs as well).