SPAGHETTI WITH LEMON AND ZUCCHINI
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil over high heat. Season it generously with salt. Add the sliced lemons and blanch for 30 seconds. Using tongs, remove the lemons to a paper towel-lined plate to drain. Dry well.
- Heat a large skillet over medium-high heat. Add the olive oil and heat another 30 seconds. Add the shallots and garlic to the skillet and season with 1/2 teaspoon salt. Cook, stirring often with a wooden spoon, until fragrant and beginning to brown slightly, about 2 minutes. Add the capers, anchovy paste, red pepper flakes and the blanched lemon slices and cook, stirring occasionally with a wooden spoon to dissolve the anchovy paste and brown the lemons, for another 2 minutes. Add the zucchini and remaining teaspoon salt. Cook, stirring occasionally, until parts of the zucchini turn deep brown while some parts remain al dente, about 10 minutes.
- Meanwhile, add the pasta to the boiling water and cook for 2 minutes less than package directions, about 8 minutes. Add 1/3 cup pasta water to the skillet with the zucchini and stir to deglaze. Use a pair of tongs to remove the pasta directly to the skillet. Sprinkle the bare pasta with the Parmesan and toss well to coat the pasta with the zucchini sauce. (Some of the zucchini should have gotten rather soft, which helps to create a silky sauce.) Add another 1/2 cup pasta water if needed to maintain the sauce. Top the pasta with the herbs and feta and serve.
CREAMY PASTA WITH ZUCCHINI
Just a handful of ingredients go into this quick pasta toss; it's a great way to take advantage of a bumper crop of zucchini. You can add many different veggies to make this your way. You could dice onions and saute it in the olive oil until translucent before adding the garlic. Diced tomatoes and fresh mushrooms would be delicious as well. You can use farfalle or penne in place of linguine, if desired.
Provided by Panther Girl
Categories Squash Recipes
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
- Whisk milk and cornstarch together in a bowl until smooth.
- Melt butter in a saucepan over medium-low heat. Cook and stir minced garlic in hot butter until fragrant, 30 to 60 seconds. Whisk in milk mixture; season with salt and pepper. Bring mixture to a simmer, add Parmesan cheese, and whisk until cheese is completely melted and sauce is smooth. Stir in parsley and remove from heat.
- Heat olive oil in a large skillet over medium-high heat. Saute sliced garlic in hot oil until fragrant, 30 to 60 seconds. Increase heat to high and stir zucchini, pinch of salt, and pinch of black pepper into skillet; cook and stir until zucchini is tender, about 5 minutes.
- Stir sauce and Cheddar cheese into zucchini mixture; cook and stir until heated through, about 5 minutes more. Toss zucchini sauce and linguine together in a large bowl and garnish with basil.
Nutrition Facts : Calories 455.3 calories, Carbohydrate 48.7 g, Cholesterol 48.1 mg, Fat 21 g, Fiber 3.3 g, Protein 20.2 g, SaturatedFat 10.9 g, Sodium 425.7 mg, Sugar 5.6 g
CARAMELIZED ZUCCHINI PASTA
This recipe transforms two pounds of grated fresh zucchini into one cup of caramelized zucchini that's rich, sweet and jammy enough to become a pasta sauce. Cooked over moderately high heat in a combination of olive oil and butter, the zucchini fries in its own juices and concentrates its flavor. Adding garlic and basil lends sweetness, but consider adding anchovy, preserved lemon or red-pepper flakes. As browned bits appear in the skillet, deglaze with a few tablespoons of water, chicken stock or vegetable stock to help prevent burning and to incorporate all of those tasty caramelized bits into the sauce. With time and patience, you'll have a not-so-pretty but delicious mixture, like caramelized onions made with zucchini. Eat it tossed with pasta, as is done here, or add it to sandwiches, pizzas or antipasti spreads. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Ali Slagle
Categories dinner, pastas
Time 50m
Yield 4 servings
Number Of Ingredients 9
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.
CREAM PASTA SAUCE WITH ZUCCHINI
This is AWESOME pasta sauce! Much different than alfredo-ish sauces, which I don't like. This one could be healthy, depending on which ingredients you use. I found the original version of this in a cookbook I received as a gift, but this is very different from that recipe.
Provided by spatchcock
Categories Sauces
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in saucepan.
- Cook minced garlic in butter for 3-4 minutes or until soft.
- Stir in flour; cook for one minute, stirring constantly.
- Add sour cream, milk, and lemon.
- Cook until heated through.
- Add zucchini, and cook just until bubbly.
- Add to pasta (I use this with my tortellini recipe).
- Add parmesan and black pepper to taste.
PASTA WITH ZUCCHINI CREAM SAUCE
Make and share this Pasta with Zucchini Cream Sauce recipe from Food.com.
Provided by Sueie
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Add pasta to a large pan of boiling water and cook until just tender.
- Whilst pasta is cooking, cut zucchini in half lengthwise, cut diagonally into 5mm slices.
- Heat butter in pan, add onion and garlic, cook, stirring, until oniion is soft.
- Add zucchini cook and stir for 1 minute.
- Stir in cream and milk, simmer, uncovered, 1 minute.
- Add pasta, cheese and basil to zucchini mixture, stir until combined.
Nutrition Facts : Calories 675.9, Fat 36.4, SaturatedFat 21.8, Cholesterol 117.1, Sodium 381.4, Carbohydrate 73.8, Fiber 11.1, Sugar 4.9, Protein 18.4
CREAMY PASTA WITH ROASTED ZUCCHINI, ALMONDS AND BASIL
Whole-grain pasta offerings on supermarket shelves have expanded with gusto. Unlike the gluey, good-for-you-but-not-your-tastebuds pastas of yore, the best whole-grain brands are firm-textured and tasty. The warm, nutty flavor of varieties like these is robust enough to stand up to intense, complicated sauces, yet satisfying with just a little butter and Parmesan shaved over the top. Here, pasta with creamy goat cheese and a bite of citrus is enough to keep even the most staunch of whole-wheat opponents satisfied.
Provided by Melissa Clark
Categories dinner, easy, weekday, pastas, main course
Time 45m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat oven to 500 degrees. Toss the zucchini and oil with 1/2 teaspoon salt and pepper to taste. Arrange zucchini on a baking sheet in a single layer. Roast, tossing occasionally, until golden and tender, 20 to 30 minutes.
- Meanwhile, toast the almonds in a skillet over medium heat until golden, 3 to 4 minutes. Transfer to a small bowl.
- Simmer the cream and basil sprig in a small saucepan over medium heat until reduced to 1/4 cup, about 7 minutes. Whisk in the goat cheese until the sauce is smooth. Remove from heat; stir in lemon zest and 1/4 teaspoon salt. Cover and keep warm.
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain well. Toss the pasta with the cream sauce. Serve topped with the zucchini and almonds.
Nutrition Facts : @context http, Calories 642, UnsaturatedFat 18 grams, Carbohydrate 73 grams, Fat 34 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 14 grams, Sodium 821 milligrams, Sugar 6 grams, TransFat 0 grams
SPAGHETTI ALLA NERANO (SPAGHETTI WITH FRIED ZUCCHINI)
This regional pasta dish from Naples is super simple and easy.
Provided by luv2cook
Time 1h40m
Yield 8
Number Of Ingredients 8
Steps:
- Place zucchini slices on a plate and let dry for 1 hour.
- Heat 1/2 cup oil in a skillet over medium heat. Add zucchini slices in batches and deep fry until brown, 10 to 15 minutes per batch. Drain on paper towels and allow to cool. Mash 1/3 of the zucchini.
- Place 3 tablespoons olive oil and garlic cloves in a large saucepan over low heat. Watch carefully and simmer until garlic cloves are a light golden brown and oil is infused with garlic flavor, 15 to 20 minutes. Stir in mashed zucchini. Add zucchini slices.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain spaghetti, reserving some cooking water.
- Add spaghetti and provolone cheese to the saucepan. Toss and add hot pasta water until sauce becomes creamy. Mix in basil, season with salt and pepper, and serve.
Nutrition Facts : Calories 356.8 calories, Carbohydrate 45.2 g, Cholesterol 5.7 mg, Fat 15 g, Fiber 2.8 g, Protein 10.6 g, SaturatedFat 3.2 g, Sodium 84.7 mg, Sugar 3 g
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- Meanwhile, place a clean kitchen towel in a large bowl (or on a large cutting board). Trim 2 lb. zucchini or summer squash (4–6), then grate on the large holes of a box grater directly into towel. Peel 1 large shallot and grate on the large holes of grater into towel. Peel 4 large garlic cloves and grate on the small holes of grater into towel.
- Gather ends of towel together, then squeeze over bowl (or the sink) with all your might to extract water from the zucchini. Squeeze until it’s hard to get out any more liquid. You should have extracted about ⅔ cup zucchini liquid, just FYI; discard.
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