PASTA AND ZUCCHINI
I make this extra-simple pasta sauce with zucchini, garlic, salt, pepper, and olive oil. The combination of vegetables and cooking liquid creates a rich, satisfying, colorful pasta sauce that is not too high in calories.
Categories quick and easy recipes easy pasta recipes quick pasta recipes pasta and zucchini pasta with vegetables light pasta recipes easy dinner recipes bow tie pasta
Yield 4
Number Of Ingredients 8
Steps:
- Bring the water to a boil in a large saucepan. Add the farfalle, bring back to a boil, and boil for 13 to 15 minutes, until done as desired.
- Meanwhile, wash and trim the zucchini, cut them in half crosswise, and then cut them lengthwise into 1/4-inch slices. Stack the slices, and cut them lengthwise into 1/4-inch sticks that are 2 1/2 to 3 inches long. (You should have 2 cups.)
- Heat the oil in a skillet. When hot, sauté the zucchini sticks over high heat for 4 minutes, until lightly browned and cooked through. Add the garlic, and sauté for 30 seconds longer.
- When the pasta is cooked, remove 1/3 cup of the cooking liquid, and place it in a bowl large enough to hold the pasta. Drain the pasta through a colander, and add it to the bowl. Add the zucchini, salt, and pepper, and toss to combine.
- Serve with the grated cheese.
PASTA WITH ZUCCHINI AND PARMESAN
This pasta with zucchini is your go-to recipe when you want a delicious, satisfying pasta dish loaded with vegetables. It's ready in about 15 minutes, it requires only 5 ingredients and turns plenty of zucchini into a perfect summer meal.
Provided by Katia
Categories pasta
Time 15m
Number Of Ingredients 7
Steps:
- Cook your pasta in a large pot of salted boiling water according to the packet instructions, but drain 1 minute before the end of the cooking time.
- Before draining, reserve about 1/2 of cooking water.
- While the pasta is cooking, in a large pan (see notes) heat the olive oil, add the garlic and gently fry for about 30 seconds, until golden and fragrant.
- Add the zucchini to the pan, add salt and pepper and toss to combine. Start with 1/2 tsp of salt and a good pinch of pepper, but after a few minutes check if you're happy with the seasoning.
- Fry the zucchini gently over medium-high heat, stirring frequently. You want the zucchini to turn slightly brown and absorb the flavor from the garlic, the oil, and the seasoning. Make sure you don't steam them. Cook until soft, 8-10 minutes should be enough.
- Add pasta to the zucchini, stir to combine. Then add parmesan, cream cheese, (or ricotta). Stir well to combine for about 1 minutes over medium-high heat. Add a few Tbsps of pasta cooking water to make it moist, if needed (see notes).
- Serve immediately with grated parmesan cheese, freshly ground black pepper or chili flakes, if you like.
Nutrition Facts : Calories 482 kcal, Carbohydrate 62 g, Protein 15 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 28 mg, Sodium 183 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
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
LEMONY PASTA WITH ZUCCHINI AND FRESH HERBS
This simple pasta comes together quickly and makes use of what can sometimes be an overwhelming bumper crop of zucchini and other summer squash come August. Browning the squash in two batches is the only semi-fussy request, and it pays off by giving the squash an almost crunchy texture. Lemon and an abundance of fresh herbs provide brightness to this soon-to-be summer staple. Serve it with a tomato and onion salad dressed with plenty of grassy olive oil.
Provided by Colu Henry
Categories dinner, lunch, weekday, weeknight, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta and cook until it is just under al dente, 1 minute less than package directions. Drain, reserving 1 cup of the pasta cooking water.
- Meanwhile, prepare the zucchini or other squash: Season chunks with salt and pepper. Heat 3 tablespoons of olive oil in a large skillet over medium heat and add the squash in one layer (you may need to do this in two batches) and cook undisturbed until it begins to turn golden brown, about 3 minutes. Flip and cook 2 to 3 minutes more. Remove from the pan and set aside. Taste and season again, if necessary.
- Add the remaining 1 tablespoon oil to the pan. Add the garlic and red-pepper flakes and cook until the garlic becomes translucent, about 30 seconds. Add the squash back to the pan along with the lemon juice and half the lemon zest. Toss to combine.
- Add the pasta to the skillet, and toss to combine. Add 1/2 cup of the pasta water and the grated cheese, and toss until the cheese emulsifies and is silky. If needed, add an additional 1/4 cup pasta water or more to loosen. Add the fresh herbs and toss again. Top with additional herbs and the remaining lemon zest. Serve in bowls, and pass grated cheese at the table. Season with flaky salt, if desired.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 9 grams, Carbohydrate 62 grams, Fat 13 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 509 milligrams, Sugar 5 grams
ZUCCHINI PASTA
The taste of this rich and creamy zucchini pasta dish will have people convinced it's not low-fat, but it is! Garlicky and fresh-flavored, this will be a hit. -Maria Regakis, Saugus, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions. In a sieve or colander, drain the zucchini, squeezing to remove excess liquid. Pat dry. , In a large nonstick skillet, saute zucchini in oil for 2 minutes. Add garlic; saute 1-2 minutes longer or until zucchini is tender. Transfer to a large bowl. Add the yogurt, cheese, salt and pepper. Drain linguine; add to zucchini mixture and toss to coat.
Nutrition Facts : Calories 219 calories, Fat 7g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 395mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic exchanges
ZUCCHINI PASTA BAKE
The crunchy Parmesan on top and the gooey melted mozzarella mixed throughout make this baked pasta dish a real treat! It's great at the height of summer when the tomatoes and zucchini come straight from the garden!
Provided by RUTH GOOCH
Categories World Cuisine Recipes European Italian
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for 10 to 12 minutes, until al dente, and drain. Lightly grease a medium casserole dish.
- Preheat oven to 350 degrees F (175 degrees C). In a blender or food processor, thoroughly mix the Parmesan cheese and crackers.
- Heat the oil in a skillet over medium heat. Place the onion in the skillet, and cook and stir until tender. Mix in the zucchini, tomato, and garlic, and season with oregano, basil, celery, salt, and pepper. Continue to cook and stir until the zucchini is tender.
- In the prepared casserole dish, mix the pasta with the vegetable mixture and mozzarella cheese. Top evenly with the Parmesan cheese mixture.
- Bake 25 minutes in the preheated oven, or until the topping is lightly browned. Allow to sit 5 minutes before serving.
Nutrition Facts : Calories 271.1 calories, Carbohydrate 37.2 g, Cholesterol 15 mg, Fat 7.9 g, Fiber 2.8 g, Protein 12.7 g, SaturatedFat 3.1 g, Sodium 336.1 mg, Sugar 2.4 g
ZUCCHINI PASTA
Zucchini, not pasta, is the star of the show in this easy weeknight dish from Mark Bittman. Six zucchinis, two tomatoes and one onion for a half pound of pasta make this a vegetable-rich tangle that makes worthy use of your farmers' market haul.
Provided by Mark Bittman
Categories pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add zucchini, onion and thyme, and cook, stirring occasionally. Add salt and pepper and adjust heat so onion and zucchini release their liquid without browning. Cook for about 20 minutes, or until very tender.
- Add tomatoes and their liquid to zucchini and raise heat a bit so mixture bubbles. Cook pasta until it is nearly but not quite tender. If sauce threatens to dry out, add a little pasta cooking water.
- Drain pasta and finish cooking it in sauce. Serve, garnished with parsley or Parmesan.
Nutrition Facts : @context http, Calories 407, UnsaturatedFat 12 grams, Carbohydrate 58 grams, Fat 15 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 1028 milligrams, Sugar 11 grams
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 LASAGNA ROLLS
Sometimes in the summer, home gardeners are blessed with an abundance of zucchini. Here's another way to use some of that lovely veggie. Thinly sliced zucchini is used, instead of lasagna noodles, to make these zucchini lasagna rolls. We like seasoned ground beef for the filling, but you could easily sub in some Italian sausage.
Provided by Bibi
Categories Zucchini Lasagna
Time 1h40m
Yield 6
Number Of Ingredients 21
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch half sheet pan with foil and brush with 1 tablespoon olive oil.
- Wash, dry, and trim the ends of the zucchini. Carefully slice each zucchini lengthwise into seven 1/8-inch thick slices using a mandolin or sharp knife. Place zucchini slices on the prepared pan and sprinkle with salt. Toss slices to distribute salt.
- Cook in the preheated oven until zucchini slices are soft and pliable, about 10 minutes.
- Remove from the oven and place on several layers of paper towels to absorb any excess liquid. Set zucchini aside to cool.
- Meanwhile, heat remaining 1 tablespoon olive oil in a nonstick skillet over medium heat. Add ground beef and season with Italian seasoning blend, fennel seeds, red pepper flakes, salt, and pepper. Cook and stir ground beef until brown and crumbly, about 5 minutes.
- Stir in minced garlic and cook until garlic is fragrant, 1 to 2 minutes. Remove from heat and set aside to cool.
- Stir together ricotta, beaten egg, grated Parmesan cheese, minced parsley, salt, and pepper in a bowl.
- Combine marinara sauce and tomato paste in a separate bowl, stirring well.
- Spray a 9x11-inch baking dish with cooking spray. Spread 1/2 of the tomato mixture over the bottom of the baking dish.
- When the zucchini is cool enough to handle, blot with paper towels. Line up 6 or 7 slices of cooled zucchini on the sheet pan.
- Spread each slice of zucchini with about 1 1/2 tablespoons of the ricotta mixture. Sprinkle 1 1/2 tablespoons of the meat mixture over the slices. Setting 1 cup of grated mozzarella aside, sprinkle each zucchini slice with 1 tablespoon grated mozzarella.
- Beginning with the end nearest you, roll up each zucchini slice over the filling, jelly roll-fashion, and place in the prepared baking dish. Repeat until there are 4 rows of 7 zucchini rolls.
- Pour reserved marinara mixture over the zucchini rolls and sprinkle with reserved grated mozzarella.
- Bake in the preheated oven until zucchini rolls are heated through, the sauce is bubbly, and the cheese is melted, about 30 minutes.
- Remove from the oven and allow to cool about 20 minutes. Garnish with minced fresh basil, if desired.
Nutrition Facts : Calories 576.8 calories, Carbohydrate 25.5 g, Cholesterol 136.7 mg, Fat 38.5 g, Fiber 5.5 g, Protein 33.8 g, SaturatedFat 16.2 g, Sodium 1431.8 mg
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