ZUCCHINI PASTA
This is a great way to use up all that extra zucchini you have! Turn it into pasta! This dish is so good and easy! And for all you low-carbers out there, it fits the bill perfectly!
Provided by ciao4293
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Slice clean, unpeeled zucchini into ribbons, using a vegetable peeler, and turning the zucchini as you go.
- Warm 1 TBSP olive oil in a saucepan, on medium heat.
- Saute the garlic briefly, and add tomatoes and oregano.
- Simmer uncovered for a few minutes.
- Heat the remaining oil in a large skillet.
- Add the zucchini.
- Stir for several minutes, until zucchini is soft.
- Add salt and pepper to taste, then mix in the sauce.
- Add the sausage, stir well.
- Stir in basil, and transfer to a serving dish.
- Top with parmesan cheese.
ZUCCHINI PASTA
Pasta with zucchini in a garlicky sauce. Serve with crusty bread and a chilled white wine, if desired.
Provided by ELLENC
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and reserve.
- Fill a medium sauce pan with lightly salted water. Add zucchini and bring to a boil; boil for 10 minutes or until tender.
- In a large skillet, saute garlic in oil and hot pepper flakes. Add drained zucchini and parsley, then mix all together and simmer for 5 to 10 minutes. Toss with pasta; then add cheese and salt and pepper to taste, and serve.
Nutrition Facts : Calories 319.8 calories, Carbohydrate 44.7 g, Cholesterol 4.4 mg, Fat 11.9 g, Fiber 2.9 g, Protein 10.5 g, SaturatedFat 2.4 g, Sodium 88.6 mg, Sugar 3.3 g
ZUCCHINI WITH DILL WEED AND GARLIC-YOGURT SAUCE
This is a refreshing and tasty Mediterranean recipe. You can also use yellow squash to cook it. It is so easy, and it goes well with fresh, crusty bread.
Provided by Turkishcook
Categories World Cuisine Recipes Middle Eastern Turkish
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the olive oil in a skillet over medium heat; cook and stir the onion until translucent, about 5 minutes. Stir in the sugar, then add the chopped zucchini, dill, and rice. Cook and stir until the zucchini is softened, about 5 minutes. Pour in the water, sprinkle with salt and pepper, and bring the mixture to a boil. Reduce the heat and simmer the mixture until the rice is cooked, about 20 minutes. Turn off the heat, and let the mixture cool to lukewarm.
- Make a sauce by mixing the yogurt, garlic, and salt in a bowl. Serve over the lukewarm zucchini and rice.
Nutrition Facts : Calories 292.4 calories, Carbohydrate 29.7 g, Cholesterol 7.4 mg, Fat 15.9 g, Fiber 2.6 g, Protein 9.8 g, SaturatedFat 3.2 g, Sodium 396.8 mg, Sugar 14.1 g
ZUCCHINI PASTA WITH CREAMY YOGURT SAUCE
A healthier alternative to pasta with creamy yogurt sauce
Provided by Rahul
Number Of Ingredients 11
Steps:
- Using a spiral vegetable slicer, spiralize zucchini
- Melt the butter in a heavy large skillet over medium heat. Add cumin seeds when they splutter, add garlic and cook until fragrant. Add fennel powder, black pepper powder and nutmeg sauté for few minutes.
- Toss zucchini with a pair of tongs for 2 minutes (do not overcook) remove from heat and add greek yogurt, toss until combine.
- Season with salt, peanut and red chili flakes
ZUCCHINI WITH GREEK YOGURT ROASTED RED PEPPER PASTA SAUCE
These zucchini noodles are covered with a creamy Greek yogurt roasted red pepper pasta sauce for an easy, protein packed, meatless dinner that the whole family will love!
Provided by Tate
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Toss the zucchini noodles with a pinch of salt and let them sit in a strainer over a bowl for 20-30 minutes. Stir them around a few times while they strain. This will bring a lot of the water out.
- While the noodles strain you can make the sauce!
- Throw all the other ingredients, up to the feta in a small food processor and blend until smooth and creamy. Let stand for 10 minutes to thicken up.
- When the noodles are strained, toss them in a pan set on high heat until they are lightly browned, about 5-7 minutes.
- Then, throw in the sauce and and cook until the sauce has warmed through.
- Garnish with fresh basil and feta cheese and DEVOUR!
Nutrition Facts : Calories 287 kcal, Carbohydrate 20.4 g, Protein 16.4 g, Fat 16.7 g, SaturatedFat 7.6 g, Cholesterol 38.4 mg, Sodium 1689 mg, Fiber 5.3 g, Sugar 11.9 g, UnsaturatedFat 7.6 g, ServingSize 1 serving
ZUCCHINI NOODLES WITH GARLICKY YOGURT SAUCE
There are two different preparations of zucchini here: spiralized and grilled. If you don't have a grill, you can just roast your zucchini or sauté them in a pan, but if you don't have a spiralizer, you're going to want one just for this. It's an amazing kitchen tool, one you can have the most fun with.
Provided by Amanda Cohen
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Zucchini slices: Cut 1 zucchini into ¼-inch rounds, place in a bowl, and toss with 1 tablespoon olive oil and a pinch of salt. Heat a grill pan to medium-high; cook zucchini until there's a slight char on either side. Set aside.
- Zucchini "noodles": Trim the ends off the remaining zucchinis, cut them in half vertically, and use a spiralizer to make long ribbons, yielding 8 cups of zucchini "noodles." Set aside.
- Sauce: In a skillet over medium heat, add remaining 4 tablespoons of olive oil and the garlic. Once the garlic is fragrant (about 1 minute), turn the heat to low. Add the labneh and water; stir slowly, incorporating everything thoroughly. Season with a few pinches of salt, and allow mixture to slowly cook. Chop herbs and set aside. Meanwhile, cook the pasta in salted, boiling water to al dente (should take less than 3 minutes). Drain and add to the sauce, along with the zucchini noodles and chopped herbs; salt to taste. Mix well so the zucchini noodles and pasta are evenly sauced.
- Assemble the dish: Add the zucchini and pasta noodles to a serving dish; arrange the grilled zucchini slices around the edge. Finish with lemon juice, a bit of salt, and a mint sprig or two. Serve immediately.
ZUCCHINI "PASTA" WITH ROASTED VEGGIES AND YOGURT SAUCE
Adapted from Zucchini Pasta dish on Just a Pinch Recipe Club to my taste. This version is vegetarian, but you can easily add any protein like sausage, soy 'sausage' crumbles, bacon, roasted chicken, you name it.
Provided by Raquel Grinnell
Categories Spaghetti
Time 40m
Yield 1 pot, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 425. Cover sheet pan with aluminum foil, place sliced peppers, onion and tomato on the pan and drizzle with 2 tablespoons olive oil. Salt and pepper the vegetables and roast in oven for 30 minutes or until browned and soft. Place veggies in a bowl with a cover, or one to which plastic wrap will stick. Cover tightly for 5 minutes and then peel peppers and tomato. Chop into bite sized pieces, cover again and set aside.
- Meanwhile, cook linguine in boiling, salted water according to package directions.
- In a colander, drain the zucchini, squeezing to remove excess liquid. In a large non-stick skillet, saute zucchini in remaining oil for 2-3 minutes. Add garlic; saute 1-2 minutes longer or until zucchini is tender. Remove from heat. Drain linguine; stir into zucchini.
- In a large bowl, stir the cooled vegetables and any collected juices with the yogurt, lemon zest, salt and pepper. Add pasta/zucchini to bowl with other ingredients and toss to coat. Add a bit of pasta water to thin sauce if needed. Garnish with chopped parsley and a drizzle of finishing olive oil.
Nutrition Facts : Calories 329.4, Fat 6, SaturatedFat 0.9, Cholesterol 0.6, Sodium 40.6, Carbohydrate 57.9, Fiber 5.3, Sugar 11.3, Protein 11.8
PASTA WITH YOGURT SAUCE
This is a Middle Eastern adaptation using any pasta--fusilli, elbow macaroni, penne, shells, etc. It is just as tasty eaten cold or warm, and is a quick fix for a hurry up meal. Sahtain!--to your health!
Provided by ALMA-LOU
Categories Side Dish
Yield 7
Number Of Ingredients 8
Steps:
- Cook the pasta in a large pot of boiling salted water until al dente.
- Using a mortar and pestle, mash the salt and garlic cloves together into a paste. Warm the yogurt slightly in a sauce pan. Remove a small amount of warmed yogurt from the pan, and stir together with the garlic paste. Stir this mixture into the remaining yogurt
- Drain the pasta, and rinse in cold water. Place in a casserole or deep serving dish, toss with 1 tablespoon butter or margarine. Toss with half of the garlic-yogurt sauce. Spread the remaining sauce over the pasta. Garnish with the parsley.
- For a very special dish, brown the pine nuts in 2 tablespoons butter or margarine. Pour over the parsley. Serve immediately.
Nutrition Facts : Calories 294.5 calories, Carbohydrate 39.5 g, Cholesterol 68.9 mg, Fat 10.6 g, Fiber 2.7 g, Protein 10.7 g, SaturatedFat 5.1 g, Sodium 417.1 mg, Sugar 3.4 g
ROASTED EGGPLANT AND ZUCCHINI SAUCE FOR PASTA
Eggplant, zucchini, sweet onions, and tomatoes all roasted together thicken by themselves to make a deeply flavored sauce for pasta. It's a meal that's ready in less than half an hour.
Yield makes 6 servings
Number Of Ingredients 10
Steps:
- Position the oven racks so that they are evenly spaced. Preheat the oven to convection roast at 450°F. Cover a large, rimmed pan with foil and coat with nonstick spray.
- In a large bowl, combine the eggplant, zucchini, garlic, onion, and tomatoes and drizzle with the olive oil, salt, and pepper. Spread the vegetables on the prepared pan and roast in the center or top of the oven until the vegetables are soft, about 15 minutes.
- With tongs, lift the skins off the tomatoes. Return the tomatoes to the pan with the vegetables and roast for 5 more minutes. Scoop the hot vegetables into a food processor or blender fitted with the steel blade. Process just until the vegetables are coarsely chopped and pour them into a serving bowl. You may need to do this in batches.
- Meanwhile, cook the pasta according to the package directions. Put the pasta into a serving bowl and top it with the vegetable sauce. Serve with the Parmesan.
ROASTED ZUCCHINI AND TOMATO PASTA
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
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.
ROASTED MIXED VEGETABLES
Make this your go-to recipe any time roasted vegetables are on the menu. The technique will work for any high-moisture vegetable, and the process of cutting your selected vegetables into 1-inch pieces allows them all to cook at the same rate. The optional garlicky yogurt sauce turns a pan of roasted veggies into a light meal, especially when paired with some crusty bread or a bowl of rice or other grains, or you can serve these as a colorful side dish.
Provided by Melissa Clark
Categories vegetables, side dish
Time 45m
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Prepare the vegetables: Heat oven to 425 degrees. Add the vegetables to a rimmed sheet pan. Add 2 tablespoons oil, the salt, pepper and thyme (if using), and gently toss vegetables to coat. Use your hands to spread the vegetables out into one layer, spacing them evenly all over the pan.
- Transfer to the oven and roast until they are tender and browned, 30 to 40 minutes, stirring at least once during roasting for even cooking.
- While vegetables roast, you can make yogurt sauce if you like: In a small bowl, combine yogurt, garlic, oil, salt and pepper. Taste and adjust seasoning. Cover and place in the refrigerator until ready to use.
- Serve roasted vegetables with a dollop of garlic yogurt, if desired, and a drizzle of oil on top.
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