Zucchini Fennel Noodles Recipes

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ZUCCHINI, FENNEL & WHITE BEAN PASTA



Zucchini, Fennel & White Bean Pasta image

Turn humble pasta and beans gourmet by adding roasted vegetables, fresh mint and tangy, salty aged goat cheese. When making a pasta dish with beans, you can use some of the bean-cooking liquid to give the sauce silky body and help it cling to the pasta. If you're using canned beans, use some of the pasta-cooking liquid or just water.

Provided by Vanessa Barrington

Categories     Healthy Penne Recipes

Time 40m

Number Of Ingredients 11

1 large fennel bulb, trimmed
2 medium zucchini
3 tablespoons extra-virgin olive oil, divided
¼ teaspoon salt
8 ounces (2 cups) whole-wheat penne or similar short pasta
2 cloves garlic, finely chopped
1 cup cooked cannellini beans, plus 1/2 cup bean-cooking liquid, pasta-cooking liquid or water (see Tip)
2 plum tomatoes, diced
3/4 cup crumbled hard, aged goat cheese, or fresh goat cheese
¼ cup fresh mint leaves
Freshly ground pepper to taste

Steps:

  • Preheat oven to 400 degrees F.
  • Cut fennel bulb in half lengthwise and then slice lengthwise into 1/2-inch-thick wedges. Quarter zucchini lengthwise. Toss the fennel and zucchini with 1 tablespoon oil and salt. Arrange in a single layer on a large baking sheet. Roast, turning once, until soft and beginning to brown, about 20 minutes.
  • Meanwhile, bring a large pot of water to a boil. Add pasta; cook until just tender, 8 to 10 minutes or according to package directions.
  • Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add garlic and cook, stirring, for 30 seconds. Remove from the heat.
  • When the vegetables are cool enough to handle, coarsely chop. Add the vegetables, beans and bean-cooking liquid (or other liquid) to the pan with the garlic and place over medium-low heat. Drain the pasta and immediately add it to the pan. Toss thoroughly and add tomatoes; toss until just warm. Remove from the heat and stir in cheese and mint. Season with pepper.

Nutrition Facts : Calories 511.5 calories, Carbohydrate 61.4 g, Cholesterol 22.3 mg, Fat 21.7 g, Fiber 11.6 g, Protein 19.6 g, SaturatedFat 7.1 g, Sodium 364.2 mg, Sugar 7.7 g

ZUCCHINI-AND-FENNEL SALAD WITH PECORINO AND MINT



Zucchini-and-Fennel Salad With Pecorino and Mint image

In 2007, if you were looking for a sign of the culinary times, you could do no better than the one prominently displayed in San Francisco, in my local Übermarket for the conscientious shopper: "Organic Summer Squash, $3.99 a pound." Our growing food fetishization created a new produce category: luxury squash. I was disturbed but also intrigued: perhaps familiarity had blinded me to squash's delicate charms - at these prices it clearly deserved more than a typically bland sauté or a quick turn on the grill. Given its etymology (the word "squash" comes from a Native American word meaning "eaten raw"), maybe it shouldn't be cooked at all. So I swallowed hard, bought some zucchini and shaved them into a salad with fennel, mint and pecorino, which made a delicious and interesting starter.

Provided by Daniel Patterson

Categories     easy, quick, salads and dressings

Time 10m

Yield Serves 4

Number Of Ingredients 7

1 1/4 pounds zucchini
1/2 cup torn mint leaves
1 cup shaved aged pecorino Romano
1 small head fennel, cored and thinly shaved
Juice of 1 lemon, plus more as needed
2 tablespoons extra-virgin olive oil, plus more as needed
Salt and freshly ground black pepper

Steps:

  • Use a vegetable peeler or mandoline to thinly shave the zucchini lengthwise. In a large bowl, toss together the zucchini, mint, pecorino Romano, fennel, lemon juice and olive oil. Season with salt and black pepper. Add more lemon juice or olive oil to taste.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 16 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 589 milligrams, Sugar 6 grams

CHEESY ZUCCHINI NOODLES



Cheesy Zucchini Noodles image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 1/2 cup cherry tomatoes with olive oil, salt and pepper. Roast on a preheated baking sheet at 425˚ F until softened, 10 minutes. Meanwhile, melt 2 teaspoons butter in a skillet over medium heat. Add 2 sliced scallions (light parts only) and 1 minced garlic clove; cook 1 minute. Add 2 teaspoons flour and stir 30 seconds. Add 2/3 cup milk, 1/2 teaspoon Dijon mustard, 1/2 teaspoon kosher salt and a pinch of cayenne and whisk until thickened, 2 minutes. Off the heat, whisk in 1/3 cup shredded cheddar; set the sauce aside. Sauté 1 pound zucchini noodles in olive oil over medium-high heat until softened, 2 to 3 minutes. Season with salt and pepper. Add to the cheese sauce and cook, tossing, until coated. Top with the roasted tomatoes, chopped cooked bacon and sliced scallion greens.

QUICK AND EASY ZUCCHINI NOODLES



Quick and Easy Zucchini Noodles image

Zucchini noodles are a great option.

Provided by Kenna

Categories     Fruits and Vegetables     Vegetables     Squash     Summer Squash     Zucchini

Time 10m

Yield 1

Number Of Ingredients 6

2 medium zucchini
1 tablespoon olive oil
⅛ teaspoon minced garlic
1 pinch garlic powder
1 pinch dried basil
salt and ground black pepper to taste

Steps:

  • Run zucchini through a spiralizer to make noodles.
  • Heat olive oil in a large skillet. Add zucchini noodles, garlic, garlic powder, basil, salt, and pepper. Cook until fragrant and heated through, about 2 minutes.

Nutrition Facts : Calories 189.1 calories, Carbohydrate 14.5 g, Fat 14.2 g, Fiber 4.8 g, Protein 5.2 g, SaturatedFat 2 g, Sodium 40.2 mg, Sugar 7 g

ZUCCHINI, FENNEL & WHITE BEAN PASTA



Zucchini, Fennel & White Bean Pasta image

Make and share this Zucchini, Fennel & White Bean Pasta recipe from Food.com.

Provided by TattooedMamaof2

Categories     Penne

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 large fennel bulb, trimmed
2 medium zucchini
3 tablespoons extra virgin olive oil, divided
1/4 teaspoon salt
8 ounces whole wheat penne
2 garlic cloves, minced
1 cup cannellini beans, rinsed
1/2 cup water
2 roma tomatoes, diced
3/4 cup goat cheese
1/4 cup of fresh mint
pepper, to taste

Steps:

  • Preheat oven to 400F.
  • Cut fennel in half lengthwise, then into 1/2" thick wedges. Quarter zucchini lengthwise. Toss veggies with 1 T oil & salt. Arrange in a single layer on a large baking sheet. Roast, turning once, until soft & beginning to brown - about 20 minutes.
  • Meanwhile, bring a large pot of water to a boil. Add pasta and cook until tender, 8-10 minutes.
  • Heat remaining 2 T oil in a large skillet over medium heat. Add garlic and cook, stirring for 30 seconds. Remove from heat.
  • When vegetables are cool enough to handle, coarsely chop. Add veggies, beans and water to the pan with the garlic and cook over med-low heat.
  • Drain the pasta and immediately add it to the pan. Toss well and add tomatoes, cheese and mint. Stir until just armed through. Season with pepper.

Nutrition Facts : Calories 396, Fat 11.5, SaturatedFat 1.6, Sodium 200.2, Carbohydrate 64.2, Fiber 11.4, Sugar 2.7, Protein 15.2

CHICKEN WITH FENNEL, TOMATOES, AND ZUCCHINI



Chicken With Fennel, Tomatoes, and Zucchini image

Make and share this Chicken With Fennel, Tomatoes, and Zucchini recipe from Food.com.

Provided by dicentra

Categories     Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

6 (4 ounce) boneless skinless chicken breast halves
2 1/2 tablespoons Italian seasoned breadcrumbs
5 teaspoons olive oil, divided
2 cups thinly sliced fennel bulbs (about 2 small bulbs)
2 cups finely chopped zucchini
1 1/2 cups thinly sliced leeks (about 2 large)
1/2 cup reduced-sodium fat-free chicken broth
2 tablespoons tomato paste
1/4 teaspoon salt
1/4 teaspoon fennel seed
1/4 teaspoon dried tarragon
1/8 teaspoon fresh coarse ground black pepper
1 (14 1/2 ounce) can diced tomatoes, undrained
2 tablespoons chopped fennel leaves or 2 tablespoons fresh flat-leaf parsley

Steps:

  • Dredge the chicken in breadcrumbs. Heat 3 teaspoons oil in a large nonstick skillet over medium-high heat.
  • Add the chicken; sauté 3 minutes on each side or until golden brown. Remove from pan.
  • Heat 2 teaspoons oil in pan over medium heat.
  • Add fennel bulb, zucchini, and leek; cook 5 minutes, stirring occasionally. Add broth and next 6 ingredients (broth through tomatoes).
  • Cover, reduce heat, and simmer 15 minutes or until the vegetables are tender, stirring occasionally.
  • Return the chicken to pan; cover and cook 12 minutes or until the chicken is done. Sprinkle with fennel fronds.

Nutrition Facts : Calories 221.6, Fat 5.7, SaturatedFat 1, Cholesterol 65.8, Sodium 439.3, Carbohydrate 14.2, Fiber 3.1, Sugar 5, Protein 28.6

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