Zucchinilinguine Recipes

ZUCCHINI LINGUINE

Steps:

• Slice the zucchini lengthwise as thinly as possible using a mandoline, a julienne peeler, or a sharp knife. Stack the slices and cut them into long strands of zoodles.
• Bring a large pot of salted water to a boil. Cook the pasta until just al dente (usually a little less time than the package instructions indicate).
• While the linguine is cooking, heat a glug of olive oil (as little as 1 teaspoon or as much as 1/4 cup) in a large skillet over medium heat, add the capers, and cook until crisp, 2 to 4 minutes. Use a slotted spoon to transfer the capers to a paper towel-lined plate, then pour another glug of oil in the pan, if needed, and cook the zucchini, garlic, and pepper flakes, if using, just until tender. (You may need to cook the zucchini in a couple of batches, depending on the size of your skillet.) Remove from the heat.
• Drain the linguine in a colander, reserving a little of the pasta cooking water. Return the linguine to the pot, add the zucchini mixture, the capers, herbs, and pepper, and gently toss. Add the butter, 1/4 cup reserved cooking water, and half the cheese and mix well. Taste and, if desired, season with salt. (You may want to go easy with the salt as the dish gets ample from the capers and the cheese.) Sprinkle the zucchini linguine with the remaining cheese and serve immediately.

LEMONY ZUCCHINI LINGUINE

Steps:

• Cook the pasta in a pot of boiling salted water according to the package instructions, then drain, reserving a cupful of cooking water. Meanwhile, slice the zucchini lengthways, then again into long matchsticks with good knife skills or using the julienne cutter on a mandoline (use the guard!). Place a large non-stick frying pan on a medium-high heat with the olive oil, then add the zucchini. Cook for 4 minutes, tossing regularly, while you finely slice the mint leaves, then stir them into the pan.
• Toss the drained pasta into the zucchini pan with a splash of reserved cooking water. Finely grate in most of the Parmesan and a little lemon zest, squeeze in all the juice, toss well, then taste and season to perfection with sea salt and black pepper. Dish up, finely grate over the remaining Parmesan, and drizzle with the extra-virgin olive oil before tucking in.

ZUCCHINI LINGUINE

Steps:

• Cook the pasta according to package instructions. I like the lightly oil and generously salt my water. Once done, reserve 2/3 cup of the cooking water and drain the pasta.
• Slice or spiralize your squash.
• In a large skillet over medium heat, add in your olive oil and let get hot. Add in the squash and cook to your desired doneness. I like mine almost still raw but heated all of the way through which takes about 3-4 minutes. You can also cook the squash longer, about 8 minutes, until it's softer and cooked through a bit better.
• Turn the heat to low and add in the mint slices, lemon zest, lemon juice, drained pasta, and 1/2 cup of the cooking water (the other 1/3 cup is just in case you think it needs a bit more). Toss until combined.
• Divide the pasta among 2 plates and grate on the parmesan to each dish.
• Salt and pepper to taste and then ENJOY!!

LINGUINE WITH ZUCCHINI

Steps:

• Set three quarts of salted water over high heat in a large covered pot.
• While the water is heating, place a large skillet over medium heat and add four tablespoons of the olive oil. Add the onion and saute for a few minutes, until tender but not brown. Stir in the garlic, cook briefly, then add the tomato. Cook, stirring, over high heat until some of the liquid in the tomato evaporates.
• Add the zucchini and stir-fry for a few minutes until the zucchini wilts. Stir in the sun-dried tomatoes. Season to taste with salt and black and red pepper. Set aside.
• When the water boils, add the linguine and cook uncovered until it is al dente, about seven minutes. Drain thoroughly. Lightly season the linguine with salt if desired, toss with the remaining tablespoon of olive oil and divide among three or more individual plates.
• While the linguine is draining, reheat the zucchini mixture. As soon as the linguine is portioned out, divide the zucchini mixture evenly, mounding it on top of each serving of pasta. Dust with Parmesan cheese and serve.

ZUCCHINI LINGUINE ALFREDO

Steps:

• Shred zucchini with the shredding blade of a food processor and toss with 1/2 teaspoon salt in a colander. Let the zucchini drain for 2 to 3 hours if possible. Transfer zucchini to several layers of paper towels and squeeze out as much liquid as possible.
• Heat olive oil in a large skillet over medium-high heat; cook and stir garlic with 1/2 teaspoon salt and black pepper until garlic is fragrant, about 1 minute. Stir in portobello mushrooms and cook until mushrooms have released their liquid, the juice has evaporated, and the mushrooms are browned, about 15 minutes. Stir shredded zucchini into the mushrooms and cook, stirring often, until the zucchini are tender but not mushy, about 5 minutes.
• Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Transfer linguine into a large serving bowl.
• Toss pasta with zucchini-mushroom mixture, Parmesan cheese, and mushroom Alfredo sauce, tossing until thoroughly combined.

LINGUINE AND ZUCCHINI ON YOUR TABLE IN MINUTES

Steps:

• In a frying pan cover the bottom with olive oil and start frying your zucchini coins, sprinkle with salt and pepper and set aside on paper towels to drain.
• Have your salted pasta water going while you're frying up the zucchini.
• When done frying the zucchini, add more oil to the bottom of the pan and toss in the shaved garlic, the toasted nuts and the breadcrumbs, everything should be golden and toasty.
• Cook your pasta Al dente, reserve some hot pasta water then drain the pasta and toss it into the pan with the breadcrumb mixture.
• Gently toss in half of your zucchini coins, combining well.
• If you feel you need to loosen things up add in some of the pasta water.
• You can then toss in your parsley, check for seasoning adding salt, pepper, more cheese and maybe an extra drizzle of olive oil, it's up to your taste buds.
• Place pasta into your serving dish and top with the remaining zucchini coins for a nice presentation along with a sprinkling of nuts and more parsley.

ZUCCHINI AND LEMON LINGUINE

Steps:

• Cook the linguine following the packet instructions, then drain quickly so some cooking water is still clinging to the strands.
• Tip back into the cooking pan with the grated zucchini, olive oil, garlic, lemon zest, chili flakes and most of the basil.
• Season generously and toss everything together using tongs.
• Scatter with the remaining basil leaves and serve.

CREAMY TOMATO BASIL ZUCCHINI "LINGUINI" RECIPE BY TASTY

Steps:

• Use a peeler to thinly slice zucchini into "linguini" noodles. Set aside in a bowl and mix with salt. Let sit for 20 minutes to draw moisture out of the noodles. Drain the zucchini with a clean dish cloth or paper towels.
• Heat olive oil in a large skillet. Add in chicken breast, salt, pepper, and garlic powder. Cook until no longer pink. Add in zucchini noodles, cherry tomatoes, and dried basil. Cook for an additional minute and remove from heat. Set aside in a bowl.
• Heat olive oil for for the creamy sauce in the skillet. Add in garlic cloves and cook for about 30 seconds. Add in chicken broth to cool skillet, and reduce heat to low. (This step is important: if skillet is too hot, the Greek yogurt will curdle, so allow it to cool down before adding it in).
• Add in Greek yogurt, parmesan, and dried basil. Mix until well combined. Add in the chicken, zoodles, and tomato mixture. Mix together and then remove from heat.
• Serve and garnish with fresh chopped basil, as desired.
• Enjoy!

ZUCCHINI "LINGUINI" WITH ROASTED SHRIMP RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Using a vegetable peeler, peel long strips from the zucchini.
• In a large bowl, mix the zucchini strips, shrimp, bell pepper sliced, lime juice, salt, pepper, garlic powder, and olive oil until the mixture is evenly coated.
• On a roasting tray, spread the mixture into one even layer and bake for 8 minutes.
• Enjoy!

ZUCCHINI LINGUINE

Steps:

• 1. Cook linguine in salted, boiling water.
• 2. While pasta is cooking, healt butter and oil in large skillet. Saute onion and red pepper until tender. Add zucchini and saute until tender. Add remaining ingredients and mix to combine thoroughly.
• 3. Drain pasta, reserving 1/2 cup cooking water. Add to zucchini and toss to combine. Add reserved cooking water as needed to moisten.

ZUCCHINI "LINGUINE" SALAD

Steps:

• Cut the ends off of each zucchini. Using a cheese slicer or vegetable peeler, cut zucchini into thin lengthwise strips. Cut zucchini on all sides, as if peeling a carrot, until the seeds become visible. Discard seeded portion or save for another use. Cut zucchini strips into 1/4-in. widths., Place in a strainer; sprinkle with 1/2 teaspoon salt and gently toss to coat. Let stand for 15 minutes. Gently shake strainer. Drain zucchini on paper towels and pat dry., Transfer to a large bowl; add the red pepper, tomato and onion. In a small bowl, whisk the oil, vinegar, parsley, oregano, pepper and remaining salt. Pour over zucchini mixture and toss to coat. Cover and refrigerate for at least 30 minutes before serving. Sprinkle with cheese if desired.