SUMMER PASTA WITH ZUCCHINI, RICOTTA AND BASIL
A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market. Look for the best artisanal ricotta; top-quality ingredients make all the difference here.
Provided by David Tanis
Categories dinner, lunch, quick, weeknight, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put a pot of water on to boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.
- Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor). Stir in 3 tablespoons olive oil.
- Salt the pasta water well and put in the pasta, stirring. Boil per package instructions but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water.
- Add cooked pasta to zucchini in skillet and turn heat to medium-high. Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary. Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 7 grams, Carbohydrate 66 grams, Fat 13 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 712 milligrams, Sugar 7 grams
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
THIS EASY SUMMER ZUCCHINI PASTA
This Easy Summer Zucchini Pasta is one of my go-to's for a simple summer meal, or a busy weeknight! It's filled with so much flavor, and only requires 7 ingredients! Thinly sliced garlic, good quality olive oil, pasta, zucchini, yellow squash, parmesan, and fresh basil are all you need!
Provided by Molly | Spices in my DNA
Categories Main Course Pasta Side Dish
Time 25m
Number Of Ingredients 9
Steps:
- Bring a pot of water to a boil for the pasta. Generously salt the water. (It gives your pasta a ton of flavor!)
- Meanwhile, heat a large skillet over medium to medium-high heat and add the olive oil. Once hot, add the garlic and red pepper flakes and sauté for 30 seconds to 1 minute or until fragrant. (You don't want the garlic to brown at all). Add the zucchini and squash and sauté for 4-5 minutes or until tender. Season with salt and pepper. (Cook pasta until al dente if you haven't done so at this point).
- Once pasta is cooked, drain thoroughly and add back into the pot. Add the zucchini mixture to the pasta and toss until coated. Add the parmesan and toss, as well as the chopped basil. Season to taste with additional salt and pepper. Serve with extra parmesan and fresh basil!
SUMMER PENNE PASTA
This is an excellent recipe by itself but can easily be personalized. Try different combinations of vegetables or experiment with different pasta shapes.
Provided by STACY D.
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 12
Steps:
- In a large pot cook penne pasta in boiling salted water until al dente. Drain the pasta, leaving it slightly wet.
- While pasta is cooking, wash the bell peppers and cut them into 1/4 inch strips. In a large skillet over medium heat place 2 tablespoons of olive oil and saute the pepper until soft. Do not allow peppers to brown.
- To the skillet, add the sliced zucchini and yellow squash and saute for 2 minutes. Add chopped mushrooms and minced garlic and saute an additional 2 minutes, stirring frequently. Add the chopped tomatoes and remove from heat.
- Dish pasta portions onto warmed plated. Add sauce to top. Sprinkle with salt and pepper to taste.
Nutrition Facts : Calories 263.8 calories, Carbohydrate 47.6 g, Fat 5 g, Fiber 3.9 g, Protein 9.5 g, SaturatedFat 0.8 g, Sodium 10.2 mg, Sugar 5.7 g
SUMMER ZUCCHINI PASTA
I'm always experimenting when my garden is cranking out zucchini and summer squash. This simple and healthy summer zucchini pasta is one of my latest wins. It's meatless, but you can add shredded chicken or grilled salmon for a heartier dish. -Beth Berlin, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, in a Dutch oven, heat oil over medium-high heat. Add zucchini and yellow squash; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes, basil, rosemary, salt and pepper flakes; heat through. Drain pasta; serve with zucchini mixture. If desired, top with additional basil.
Nutrition Facts : Calories 254 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 505mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein.
SUMMER SPAGHETTI WITH GARDEN FRESH ZUCCHINI
Provided by Geoffrey Zakarian
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Salt the water and add the spaghetti.
- Heat the olive oil in a large straight-sided pan over medium-high heat. Add the corn, zucchini, garlic and red pepper flakes and saute, stirring occasionally, until the zucchini is tender but not browned, 4 to 6 minutes.
- When the spaghetti is al dente, drain and add to the zucchini. Turn off the heat and toss lightly. Add the tomatoes, walnuts and half the Parmesan. Drizzle with olive oil and gently mix together. Garnish with basil and additional Parmesan. Divide the pasta among bowls and serve.
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