Zucchini Pasta With Pine Nuts Recipes

SHAVED ZUCCHINI SALAD WITH PARMESAN PINE NUTS

Steps:

• Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.
• Using vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Using vegetable peeler, shave strips from Parmesan wedge over salad.

FETTUCCINE WITH ZUCCHINI

Steps:

• Place zucchini in a colander, toss with salt and set aside to drain in sink or over a bowl 30 minutes. Meanwhile, heat 3 tablespoons oil in a heavy sauté pan, add onion, pine nuts and garlic and sauté over low heat about 10 minutes, until onion is soft and nuts start to brown. Rinse and drain zucchini and add to pan. Sauté about 20 minutes, until tender.
• Bring large pot of salted water to a boil for pasta, cook pasta about 3 minutes and drain, reserving about 1 cup pasta water. Add pasta to sauté pan, cook over low heat about 5 minutes, to blend ingredients, adding pasta water as needed. Season with salt and pepper. Fold in parsley, cheese and additional olive oil and serve.

LEMON-ZESTY ZUCCHINI WITH PINE NUTS

Steps:

• Preheat oven to 425 degrees F.
• Toss pine nuts with 1 tablespoon of olive oil and spread out on a sheet pan. Toast the nuts in the oven, shaking the pan about half way through, until evenly brown, about 7 minutes. Transfer to a serving bowl. Reserve the baking sheet.
• Toss the zucchini with 2 tablespoons of the olive oil, the garlic, lemon zest, salt and pepper. Spread out on the baking sheet and roast until crisp tender and slightly brown, about 10 to 12 minutes.
• Toss zucchini and lemon with the nuts, and scatter dollops of the cheese on top. Serve.

ZUCCHINI PASTA WITH PINE NUTS

Steps:

• Heat a skillet over medium-high heat; cook and stir pine nuts in the hot skillet until toasted and fragrant, about 5 minutes.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain and return pasta to pot to keep warm.
• Heat olive oil in a skillet over medium heat; saute onion and garlic until onion softens, 5 to 10 minutes. Add zucchini, lemon juice, Italian seasoning, salt, and pepper; cook and stir until zucchini is translucent, about 5 minutes.
• Pour milk over zucchini mixture and simmer until zucchini is softened, 5 to 10 minutes; add pasta and toss. Transfer pasta mixture to plates and top each with Parmesan cheese, pine nuts, tomato, and black pepper.

ZUCCHINI PASTA WITH PINE NUTS

Steps:

• Heat a skillet over medium-high heat; cook and stir pine nuts in the hot skillet until toasted and fragrant, about 5 minutes.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain and return pasta to pot to keep warm.
• Heat olive oil in a skillet over medium heat; saute onion and garlic until onion softens, 5 to 10 minutes. Add zucchini, lemon juice, Italian seasoning, salt, and pepper; cook and stir until zucchini is translucent, about 5 minutes.
• Pour milk over zucchini mixture and simmer until zucchini is softened, 5 to 10 minutes; add pasta and toss. Transfer pasta mixture to plates and top each with Parmesan cheese, pine nuts, tomato, and black pepper.