Zucchini Ribbons Pasta And Arugula Recipes

ZUCCHINI RIBBON PASTA

Steps:

• In a large pasta pot, cook pasta "al dente", 1 or 2 minutes less than the package instructions call for. Drain.
• Meanwhile, slice off ends of zucchini and discard. Cut zucchini in half lengthwise. Using a mandoline, or carefully with a sharp knife, slice zucchini into very thin (about 1/8-inch) slices, trying to keep some skin on each piece for color. Stack slices and cut in half lengthwise. Reserve zucchini ribbons in a large bowl.
• In the pasta pot, heat the olive oil over low-medium heat. Add garlic and cook until soft and translucent but not browned, about 1 minute. Add zucchini ribbons and 1/4 cup chicken broth, raise heat to medium-high and cook until zucchini is still somewhat firm but just cooked, about 3 minutes. Return pasta to pot and add remaining chicken stock; cook for 2 to 3 minutes, until liquid has mostly absorbed into the pasta. Add 1/4 cup of the Parmesan, parsley, basil, red pepper flakes, black pepper and toss to combine. Season with salt, to taste. Serve garnished with additional parsley, basil and the remaining 2 tablespoons of cheese.

ZUCCHINI RIBBONS, PASTA, AND ARUGULA

Steps:

• Cook pasta according to package directions. Place zucchini in a colander; drain pasta over zucchini. Immediately run cold water over to cool. Drain well and place in a bowl. Add peppers, oil, and garlic. Finely shred 1 teaspoon peel from lemon and juice to get 1 tablespoon. Add to bowl along with arugula, oregano and salt and pepper. Toss to combine. Top each serving with almonds.

FETTUCCINE WITH ZUCCHINI, ARUGULA, BASIL, AND LEMON

Steps:

• Bring 4 quarts water to a full boil. Add 1/4 tsp salt and stir in pasta. Cook 5 to 8 minutes or until noodles are tender but firm. While pasta cooks, warm oil in a large sauté pan over medium heat. Add garlic, swirl for a moment and reduce heat to low. Do not let garlic brown. Add zucchini and yellow squash and sauté gently until zucchini softens slightly, about 5 minutes. Season mixture with 1/4 tsp salt and remove pan from heat. When pasta is finished cooking, drain noodles. Using tongs or 2 kitchen spoons, combine noodles thoroughly with zucchini mixture over low heat. Add basil, arugula, and tomatoes and season with remaining 1/4 tsp salt. Sprinkle with lemon zest and juice and stir to combine. Serve immediately.

SAUTEED ZUCCHINI AND ARUGULA

Steps:

• Place the zucchini in a dry dish towel and wring out all the excess moisture; dry the squash carefully with a dry towel.
• In a medium pan over medium heat, melt the butter; add in the zucchini; stir for 2 minutes.
• Add in the arugula and continue stirring for another minute or two.
• Add in the garlic, lemon zest, lemon juice, salt, and pepper; stir until combined.
• Taste for seasoning and adjust; serve immediately.