Courgette Zucchini Pasta With Chili Garlic Parmesan Recipes

Steps:

• In a large pan of salted water, put the pasta on to boil.
• Grate the courgettes/zucchini, chop or mince the garlic, finely chop the chilli and grate the parmesan.
• Melt the teaspoon of butter in a large frying pan and add the garlic.
• Cook for a couple of minutes and then add the chilli and courgette/zucchini.
• Leave to cook for 10-15mins stirring occasionally. NB. You want to cook everything but not really brown any of it off.
• Remove from the heat and stir in the parmesan.
• When the pasta is cooked to your liking, drain well and stir through a tablespoon of olive oil if desired.
• Plate up the pasta and serve with the courgette/zucchini mixture on top.

Steps:

• Add the olive oil and garlic into a thick bottomed pan and fry for 30 seconds.
• Add the courgettes and toss for 2 minutes.
• Add the lemon juice, salt pepper and most of the basil.
• Cook for a few minutes.
• Meanwhile cook the tagliatelle in boiling water until al dente.
• Toss with the courgettes in the pan adding most of the parmesan cheese (may need a little extra olive oil to loosen).
• Serve with torn basil and sprinkle with parmesan.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, 2 tablespoons of drippings. In same skillet, saute onion and garlic in reserved drippings for 3 minutes or until tender. Add the zucchini and salt; cook 6 minutes longer or until tender., Drain pasta and add to the zucchini mixture. Add lemon juice and bacon; toss. Transfer to a serving bowl or platter; sprinkle with cheese.

Steps:

• In a large (at least 12-inch) cast iron skillet over medium-high heat, melt the butter and oil. When it's foaming, add the zucchini, garlic, the basil stems and half the basil leaves. Season with 1 1/4 teaspoons salt and a few grinds of pepper. Cover and cook until pooling with liquid, 5 to 7 minutes. Uncover and cook until the liquid evaporates and the zucchini starts to sizzle, 7 to 10 minutes.
• Continue to cook until the zucchini is very soft, dark green, and reduced to about 1 cup, another 20 to 25 minutes. When you see a build up of browned bits on the skillet, add a couple tablespoons of water and stir, scraping up the browned bits. Repeat anytime more browning occurs. If you see burning, deglaze with water and lower the heat. (Caramelized zucchini can be made ahead and refrigerated for up to a week; it also freezes well.)
• Meanwhile, bring a large pot of salted water to a boil. When the zucchini is about done, add the pasta to the boiling water and cook until al dente. Reserve 2 cups of pasta water, then drain the pasta. If the zucchini is ready before the pasta, keep cooking it; the zucchini will only get better the longer it cooks.
• When the pasta's drained, remove the herb stems from the zucchini. Reduce the heat on the zucchini to medium, then add the pasta, 1 cup pasta water, and the Parmesan. Stir until the pasta is glossed with sauce. Add more pasta water as needed to thin the sauce. Stir in the lemon juice and remaining basil, then season to taste with salt and pepper. Serve with more basil, Parmesan and black pepper.

Steps:

• Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
• Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.
• Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.
• As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.
• Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.
• Serve with more grated cheese and fresh basil.