Zucchini Vermicelli Toss Recipes

PESTO VERMICELLI WITH SCALLOPS

Steps:

• Cook vermicelli according to package directions. Meanwhile, in a large skillet, heat butter, garlic powder, oregano and pepper over medium heat. Add scallops and wine; cook and stir for 5-6 minutes or until scallops are firm and opaque. , Reduce heat to low. Stir in pesto; heat through. Drain vermicelli; add to skillet. Toss to combine.

VEGETABLE VERMICELLI

Steps:

• Clean all vegetables and slice into fine julienne, 1/16 inch by 3 inches. Melt 2 tablespoons butter in a large skillet over medium high heat. Cook mushrooms until slightly colored. Add garlic, cook briefly, and reduce heat to moderate. Add leeks with cracked pepper and cook about a minute. Then add salt, turnip, carrot, zucchini, yellow squash, and snow peas. Cook until vegetables soften, about 3 minutes. Add tomatoes, tomato juice, lemon juice, and water. Bring to a boil and whisk in remaining tablespoon butter. Remove from heat and stir in Parmesan cheese. Meanwhile, bring a large stockpot of salted water to a boil. Cook vermicelli until al dente. Try to time it so that pasta is done just when vegetables are cooked. Drain, transfer to vegetable mixture, and toss to combine. Ladle into bowls and garnish with grated Parmesan and chives. Serve immediately.

SCALLOPS PESTO WITH VERMICELLI

Steps:

• Cook vermicelli according to package directions. Meanwhile, in a large skillet, melt butter. Stir in the garlic powder, oregano and pepper. Add scallops and wine; cook and stir over medium heat for 5-6 minutes or until scallops are firm and opaque. , Reduce heat to low. Stir in pesto; heat through. Drain vermicelli; toss with scallop mixture.

VEGGIE VERMICELLI

Steps:

• Put the noodles in a heatproof bowl and cover with boiled water from the kettle. Leave for 3-5 mins to soften, then drain and plunge the noodles into a bowl of cold water to prevent them drying out. Set aside.
• Whisk all the dressing ingredients with 2 tsp cold water in a small bowl and season lightly. Put the carrots, cucumber ribbons, sugar snap peas and half the coriander in a bowl, then toss with half the dressing.
• Drain the noodles well, then toss with the vegetables. Divide between two plates, then top with the rest of the coriander and the peanuts. Serve with the remaining dressing on the side for drizzling over.

VERMICELLI SALAD WITH RED PEPPERS AND ZUCCHINI

Steps:

• Several hours or a day ahead, pour oil into a large heavy skillet over medium heat.
• Add garlic, stirring, until limp.
• Remove and discard garlic.
• Add peppers and zucchini; cook, stirring frequently, until very tender and limp.
• Stir in sugar, when dissolved, add vinegar.
• Remove skillet from heat and stir in soy sauce.
• Transfer to a storage bowl and refrigerate for several hours or overnight.
• Remove from refrigerator about 30 minutes before using.
• Cook vermicelli; drain and place in a large bowl.
• Add zucchini-pepper mixture.
• Toss to mix thoroughly.
• Ladle onto large salad plates or in shallow soup bowls.
• If desired sprinkle with toasted sesame seeds.
• Serve with Italian bread sticks.

ZUCCHINI VEGETABLE TOSS

Steps:

• Heat dressing in large skillet on medium-high heat. Add onions, garlic and seasoning; cook 3 min., stirring occasionally. Add zucchini; cook and stir 4 to 5 min. or until crisp-tender.
• Stir in snow peas and tomatoes; cook 2 to 3 min. or until heated through, stirring occasionally.
• Sprinkle with cheese; cover. Remove from heat. Let stand 1 min.

ZUCCHINI-VERMICELLI TOSS

Steps:

• Boil large pot of water.
• Add some salt to the water and boil pasta.
• 2 minutes before pasta is done, add shredded zucchini to pot and cook with the pasta until pasta is cooked.
• Drain in a colander.
• While pasta is cooking, heat oil in a small skillet over medium heat.
• Add garlic and cook until just starting to turn golden.
• Mix pasta and zucchini, olive oil and garlic and remaining ingredients in a pasta bowl.
• Toss to coat and serve immediately.