Zucchini Pasta With Almond Pesto Recipes
SPAGHETTI WITH ZUCCHINI AND ALMONDS
A fantastic light and healthier pasta dish with zucchini that works very well as a balanced vegetarian main course. Serve with freshly grated Parmesan cheese.
Provided by Melanie Booth
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 45m
Yield 2
Number Of Ingredients 10
Steps:
- Heat a small pan over medium heat. Add almonds and toast, about 2 minutes. Let cool slightly and roughly chop.
- 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.
- While pasta cooks, add olive oil to a saucepan over medium heat. Add zucchini, garlic, salt, and pepper and fry until tender, 3 to 5 minutes.
- Reserve 1/4 cup of the pasta cooking water and drain. Add cooked spaghetti to the saucepan with the zucchini. Add butter, parsley, lemon zest, lemon juice, and toasted almonds and stir to coat.
Nutrition Facts : Calories 541.2 calories, Carbohydrate 64.4 g, Cholesterol 10.8 mg, Fat 25.9 g, Fiber 5.5 g, Protein 14.6 g, SaturatedFat 5.2 g, Sodium 128.9 mg, Sugar 4.9 g
PASTA WITH ZUCCHINI AND PARSLEY ALMOND PESTO
A friend of mine got this from a magazine and shared it with me to keep me from drooling over her lunch. (We didn't have leftovers for me to take to lunch, though!) If you make the pesto the night before, this is ready in the time it takes to cook the pasta. It's dinner QUICK!
Provided by DeeCooks
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook and drain pasta of your choice.
- Meanwhile, in a food processor, finely chop garlic.
- Add the almonds and pulse until they are coarsely chopped.
- Add the parsley and 1/2 cup of the olive oil and process until the parsley is finely chopped.
- Add the Parmigiano-Reggiano cheese and pulse just until the pesto is combined. Season with salt and pepper and scrape the pesto into a largeserving bowl.
- In a large skillet, heat the remaining 1 tablespoon of olive oil, add the zucchini and cook over moderately high heat until tender and browned in spots, about 5 minutes. Add the crushed red pepper and season with salt and pepper. Add zucchini to the bowl with the pesto. Mix in the farfalle, toss well.
- Serve with extra parm on top.
Nutrition Facts : Calories 775.1, Fat 37.7, SaturatedFat 5.8, Cholesterol 4.8, Sodium 144.7, Carbohydrate 99.5, Fiber 16.2, Sugar 3.3, Protein 16.1
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