Zucchini Pasta With Fresh Tomato Sauce Recipes

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ZUCCHINI "FETTUCCINE" WITH TOMATO SAUCE



Zucchini

Skip the carbs and choose raw zucchini pasta, Food Network Magazine's Zucchini "Fettuccine" with Tomato Sauce recipe, as a healthy pasta alternative.

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 10

4 large zucchini or yellow squash
Kosher salt
5 medium vine-ripened tomatoes
1/4 cup extra-virgin olive oil, plus more for drizzling
1/2 clove garlic, chopped
1 teaspoon chopped jalapeno pepper
Freshly ground pepper
1/4 cup chopped pine nuts, plus more for topping
1/4 cup chopped fresh basil
1 teaspoon chopped fresh oregano

Steps:

  • Trim and peel the zucchini, then use a mandoline or a vegetable peeler to thinly slice lengthwise into wide ribbons (stop when you get to the seeds). Cut the ribbons into 1/4-to-1/2-inch-wide strips to make them look like fettuccine. Transfer to a colander and toss with 3/4 teaspoon salt; let drain in the sink, tossing occasionally, about 30 minutes. Rinse well and pat dry.
  • Meanwhile, peel the tomatoes using a sharp vegetable peeler, then halve horizontally and squeeze out the seeds. Puree 1 tomato with the olive oil, garlic, jalapeno, and 1/4 teaspoon each salt and pepper in a food processor or blender. Transfer to a bowl. Chop the remaining 4 tomatoes and add to the bowl; add the pine nuts, basil, oregano, and salt to taste.
  • Divide the zucchini among bowls and top with the tomato sauce. Top with more pine nuts and drizzle with olive oil.

Nutrition Facts : Calories 250 calorie, Fat 20 grams, SaturatedFat 2.5 grams, Cholesterol 0 milligrams, Sodium 161 milligrams, Carbohydrate 14 grams, Fiber 3.5 grams, Protein 5 grams, Sugar 8 grams

PASTA WITH FRESH TOMATO SAUCE



Pasta with Fresh Tomato Sauce image

Capture the pure taste of summer with this pasta. The secret: using raw, fresh tomatoes that have never seen the inside of a refrigerator for the tomato sauce. Recipe copyright 2012 by Eugenia Bone.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 8

2 1/4 pounds unrefrigerated ripe tomatoes (preferably plum)
1/4 cup fresh basil leaves
1 tablespoon flat-leaf parsley
1 tablespoon chopped garlic (from 2 garlic cloves), plus more if desired
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
1 pound spaghetti or spaghettini
Grated Parmesan cheese, for serving (optional)

Steps:

  • Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).
  • Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.

ZUCCHINI PARMESAN WITH TOMATO SAUCE



Zucchini Parmesan with Tomato Sauce image

This is my favorite side dish that goes great with chicken or fish or served over rice or pasta.

Provided by MW09

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 20m

Yield 4

Number Of Ingredients 6

2 tablespoons olive oil
4 zucchini - peeled, sliced lengthwise, and sliced
2 teaspoons dried oregano
2 teaspoons dried basil
1 ½ cups tomato sauce
¼ cup Parmesan cheese

Steps:

  • Heat olive oil in a large skillet over medium-high heat; saute zucchini until softened, 5 to 10 minutes. Season zucchini with oregano and basil. Add tomato sauce; cook and stir until heated through, about 5 minutes. Sprinkle Parmesan cheese over zucchini mixture.

Nutrition Facts : Calories 125.9 calories, Carbohydrate 9.8 g, Cholesterol 4.4 mg, Fat 8.6 g, Fiber 3.1 g, Protein 4.8 g, SaturatedFat 1.9 g, Sodium 570.1 mg, Sugar 5.8 g

PASTA WITH FRESH TOMATO SAUCE



Pasta with Fresh Tomato Sauce image

This pasta dish is wonderful served with a green salad. The best thing about it is that you can put this meal together in just a few minutes.

Provided by kelcampbell

Categories     Main Dish Recipes     Pasta

Time 25m

Yield 8

Number Of Ingredients 6

1 (16 ounce) package dry penne pasta
8 roma (plum) tomatoes, diced
½ cup Italian dressing
¼ cup finely chopped fresh basil
¼ cup diced red onion
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook 10 minutes, until al dente, and drain.
  • In a large bowl, toss the cooked pasta with the tomatoes, Italian dressing, basil, red onion, and Parmesan cheese.

Nutrition Facts : Calories 256.8 calories, Carbohydrate 46.9 g, Cholesterol 3.1 mg, Fat 3.1 g, Fiber 3.4 g, Protein 9.8 g, SaturatedFat 0.8 g, Sodium 247.9 mg, Sugar 3.3 g

ZUCCHINI 'PASTA' WITH FRESH TOMATO SAUCE



Zucchini 'Pasta' With Fresh Tomato Sauce image

Provided by Molly O'Neill

Categories     main course, side dish

Time 20m

Yield Four servings

Number Of Ingredients 10

1/2 teaspoon olive oil
1 medium zucchini, diced small
3 cloves garlic, peeled and minced
2 medium tomatoes, seeded and diced small
2 tablespoons chopped Italian parsley
3 tablespoons thinly sliced basil leaves
3/4 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
4 medium zucchini, halved lengthwise
1/2 teaspoon kosher salt

Steps:

  • To make the sauce, heat the olive oil in a medium nonstick skillet over medium heat. Add the diced zucchini and cook until browned, about 4 minutes. Stir in the garlic and cook for 1 minute. Add the tomatoes, parsley, basil, salt and pepper and cook until heated through, about 1 minute longer.
  • To make the pasta, bring a large pot of lightly salted water to a boil. Place the halved zucchini on a work surface, cut side down, and slice lengthwise into thin strips. Place in the pot and cook for 3 minutes. Drain well. Place in a large bowl, sprinkle with the salt and toss with the tomato sauce. Taste and adjust seasoning if needed. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 59, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 1 gram, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 611 milligrams, Sugar 7 grams

ZUCCHINI "PASTA" WITH FRESH TOMATO SAUCE



Zucchini

Nice light luncheon or side dish or even a first course for a dinner party. from Canadian Living mag.

Provided by Derf2440

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
4 large ripe tomatoes, peeled,seeded and chopped
2 sprigs fresh thyme or 1/2 teaspoon dried thyme
1 bay leaf
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
6 small zucchini, trimmed (about 1 1/2 lb)
2 cloves garlic, smashed
cayenne pepper
1 tablespoon freshly grated parmesan cheese

Steps:

  • In saucepan, heat 1 tablespoon of the oil over medium heat.
  • Add tomatoes, thyme, bay leaf, sugar, salt and pepper, cook, uncovered, for 7 to 10 minutes or until excess moisture has evaporated.
  • Remove bay leaf.
  • Meanwhile, slice unpeeled zucchini lengthwise into long wide strips about 1/8 inch thick.
  • (Use a veggie slicer or I find a veggie peeler is best, in long single swipes.) In a large frypan, heat 1 tablespoon of the remaining oil over high heat.
  • Add half of the zucchini strips and half of the garlic, sprinkle with a pinch of cayenne, cook, stirring almost constantly for about 3 minutes or until zucchini is tender and golden, being careful not to break it.
  • Remove to paper towel lined baking sheet and keep warm in low oven.
  • Repeat with remaining oil, zucchini, garlic and cayenne.
  • Arrange zucchini mixture on warmed serving platter.
  • Pour sauce over and sprinkle with parmesan.
  • Serve immediately.

ZUCCHINI-TOMATO PASTA SAUCE



Zucchini-Tomato Pasta Sauce image

"I came up with this recipe after planting too many zucchini plants in our vegetable garden," writes Joy Turner of Amherst, Ohio. "My husband loved it the first time I served it and now we make it quite often."

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 5 cups.

Number Of Ingredients 10

2 tablespoons butter
2 tablespoons canola oil
2 medium onions, chopped
8 large tomatoes, chopped
2 medium zucchini, cut into 1/2-inch pieces
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
Hot cooked pasta

Steps:

  • In a large saucepan, melt butter with oil over medium heat. Add onions, cook and stir until tender, 5-7 minutes. Stir in tomatoes, zucchini, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until zucchini is tender and sauce reaches desired consistency, 50-60 minutes. Serve with pasta.

Nutrition Facts : Calories 89 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 266mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED ZUCCHINI AND TOMATO PASTA



Roasted Zucchini and Tomato Pasta image

Roasting the zucchini and tomatoes rather than sauteing them intensifies their flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 35m

Number Of Ingredients 9

2 1/2 pounds zucchini, trimmed and cut into 1/2-inch pieces
1 1/2 pounds plum tomatoes, cut into 3/4-inch chunks
3 garlic cloves, thinly sliced
5 tablespoons olive oil
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
1 pound long fusilli or linquine
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving

Steps:

  • Heat oven to 450 degrees. On rimmed baking sheet, toss zucchini, tomatoes, and garlic with 5 tablespoons oil; season with salt and pepper. Spread into single layer; roast until zucchini is lightly browned, 20 to 25 minutes.
  • In large pot of boiling salted water, cook pasta until al dente, about 12 minutes. Drain pasta, reserving 1/2 cup cooking water. Return pasta to pot. Toss with remaining tablespoon oil; cover.
  • Pour reserved pasta water onto baking sheet of cooked vegetables; scrape with a wooden spoon to loosen browned bits. Stir vegetables and juices into pasta. Add parsley and Parmesan; toss to combine. Serve with more Parmesan.

BAY SCALLOP PASTA WITH TOMATOES



Bay Scallop Pasta with Tomatoes image

Serve with a simple salad, some crusty French bread, a glass of wine, and you'll have an awesome date night or special dinner at home. Sprinkle with Parmesan cheese, if desired.

Provided by lutzflcat

Categories     Seafood Pasta

Time 35m

Yield 4

Number Of Ingredients 10

1 pound linguine pasta
3 tablespoons olive oil, divided
1 pound grape tomatoes
⅓ cup dry white wine
¼ cup sliced pitted Kalamata olives
¼ teaspoon crushed red pepper flakes
salt and freshly ground black pepper to taste
1 pound bay scallops, rinsed and patted dry
3 cloves garlic, minced
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Bring a large pot of salted water to a boil. Add linguine and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes, or according to package instructions. Drain pasta, reserving 1/4 cup pasta water, and set aside.
  • Wipe out the pot, and heat 2 tablespoons olive oil over medium heat. Add tomatoes, stirring occasionally, and cook until they start to burst, 5 to 7 minutes; crush some with the back of a spoon. Stir in white wine, olives, red pepper flakes, salt, and pepper; reduce heat and simmer for 2 to 3 minutes.
  • Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add scallops all at once, coating with oil; don't move or shake the pan for 1 minute. Gently flip the scallops, and cook until firm and opaque, 1 to 2 minutes more. Add garlic to the skillet and cook until fragrant, about 30 seconds. Do not overcook scallops.
  • Add the pasta to the tomato mixture, toss to coat, and add reserved pasta water, if necessary. Divide the pasta mixture evenly among 4 shallow bowls and top with the scallops. Lightly drizzle with more olive oil, if desired, garnish with parsley, and serve.

Nutrition Facts : Calories 664.3 calories, Carbohydrate 92.7 g, Cholesterol 37.5 mg, Fat 16.2 g, Fiber 5.3 g, Protein 35.4 g, SaturatedFat 2.4 g, Sodium 338.5 mg

PASTA WITH TOMATO, ZUCCHINI AND CREAM SAUCE



Pasta With Tomato, Zucchini And Cream Sauce image

Provided by John Rockwell

Categories     dinner, pastas, main course

Time 20m

Yield 3 to 4 servings, depending on appetites

Number Of Ingredients 10

3 tablespoons olive oil
1 clove garlic, chopped
2 medium-size zucchini, sliced 1/4 inch thick
3 medium-size tomatoes, peeled, seeded and diced
1 cup tomato sauce, canned or fresh
Salt to taste
1 teaspoon sugar (optional)
2 tablespoons heavy cream
1 tablespoon Parmesan cheese
1 pound of linguine or fresh egg noodles

Steps:

  • Add oil to skillet. When oil is hot, add the garlic and saute 30 seconds.
  • Add zucchini and stir-fry two minutes.
  • Add tomatoes and saute for three minutes. Then add tomato sauce and simmer for 10 minutes. Taste first and, if necessary, add salt and sugar. (Mr. Perlman suggests adding the sugar only to counteract the acidity of the tomatoes.)
  • Just before serving, add heavy cream and Parmesan cheese; cook for five minutes. Serve with the pasta prepared al dente.

Nutrition Facts : @context http, Calories 505, UnsaturatedFat 11 grams, Carbohydrate 73 grams, Fat 17 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 900 milligrams, Sugar 7 grams

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