Francos Pasta With Zucchini And Potatoes Recipes

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FRANCO'S PASTA WITH ZUCCHINI AND POTATOES

Provided by Faith Willinger

Categories     Pasta     Potato     Side     Vegetarian     Quick & Easy     Zucchini     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients 8



Franco's Pasta with Zucchini and Potatoes image

Steps:

  • In a 6-quart kettle bring 5 quarts water to a boil. Peel potato and cut into 1/2-inch dice. Add potato and salt to boiling water and boil 2 minutes. Add zucchini and pasta and boil until pasta is al dente.
  • Drain pasta and vegetables in a colander, reserving 1/2 cup cooking liquid, and in a bowl toss pasta and vegetables with oil, basil or parsley, reserved cooking liquid, and Parmesan. Season with additional salt and pepper.

1 large (about 1/2 pound) boiling potatoes
2 1/2 tablespoons fine sea salt plus additional to taste
2 medium zucchini (about 3/4 pound total), trimmed and cut into 1/2-inch dice
1 pound spaghettini
2 to 3 tablespoons extra-virgin olive oil
2 tablespoons chopped basil or flat-leafed parsley leaves if desired
1/2 cup freshly grated Parmesan (about 12 ounces)
freshly ground black pepper to taste

PASTA AI FIORI DI ZUCCA (PASTA WITH ZUCCHINI BLOSSOMS)

Fresh squash blossoms and parsley give this pasta dish a wonderful summer flavor. Use your favorite pasta shape.

Provided by robwala

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 10



Pasta Ai Fiori Di Zucca (Pasta With Zucchini Blossoms) image

Steps:

  • Fill a large pot with water, stir in 1/2 teaspoon salt, and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain, reserving 1/2 cup of pasta-cooking water.
  • Clean and rinse zucchini blossoms, removing the inner parts (stigma or anthers); coarsely chop the flowers.
  • Heat olive oil in a large skillet over medium-low heat; cook and stir garlic in the hot oil until it begins to brown, 3 to 5 minutes. Stir parsley, saffron, and reserved 1/2 cup of pasta-cooking water into skillet; stir to combine. Add zucchini blossoms and simmer until tender, about 10 minutes. Sprinkle cornmeal into mixture and stir constantly until thickened, about 5 minutes.
  • Gently fold penne pasta into zucchini blossom mixture and top with Parmesan cheese, salt, and black pepper.

Nutrition Facts : Calories 298.7 calories, Carbohydrate 46.4 g, Cholesterol 2.2 mg, Fat 9 g, Fiber 2.7 g, Protein 9.4 g, SaturatedFat 1.7 g, Sodium 341.5 mg, Sugar 2.1 g

½ teaspoon salt
1 (8 ounce) package penne pasta
15 fresh zucchini blossoms
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1 bunch fresh parsley, chopped
1 teaspoon saffron threads
2 tablespoons fine cornmeal
2 tablespoons grated Parmesan cheese
salt and freshly ground black pepper to taste

PASTA WITH CLAMS, ZUCCHINI, AND ZUCCHINI BLOSSOMS

This Italian pasta dish (Pasta con vongole, zucchine, e fiori di zucca) tastes like summer and the sea. Zucchini blossoms are only available for a short time, so make sure to take advantage!

Provided by VitaCavallo

Categories     Seafood     Shellfish     Clams

Time 1h25m

Yield 4

Number Of Ingredients 10



Pasta with Clams, Zucchini, and Zucchini Blossoms image

Steps:

  • Soak clams in cold salted water for about 1 hour. Drain.
  • 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.
  • While spaghetti is cooking, heat olive oil in a skillet and cook garlic for about 1 minute. Remove from the skillet. Add white wine and clams and cover. Cook until clams open, about 2 minutes. Remove clams from pot. Remove from shells, making sure to catch the liquid. Stir in zucchini and zucchini blossoms; season with salt and red pepper flakes and pour in clam juice. Cook until zucchini are soft, 7 to 10 minutes. When zucchini are almost soft, add clams and heat for 1 minute. Add drained spaghetti and parsley. Season with pepper.

Nutrition Facts : Calories 764.2 calories, Carbohydrate 95.6 g, Cholesterol 118.8 mg, Fat 12.1 g, Fiber 4.5 g, Protein 60.8 g, SaturatedFat 1.6 g, Sodium 256.6 mg, Sugar 3.8 g

2 pounds clams in shell, scrubbed
1 (16 ounce) package spaghetti
2 tablespoons extra-virgin olive oil
1 clove garlic
¼ cup dry white wine
1 zucchini, cubed
10 zucchini blossoms, or more to taste
salt and freshly ground black pepper to taste
1 pinch red pepper flakes
1 bunch fresh parsley, chopped

SPAGHETTI WITH ZUCCHINI AND GARLIC

Make and share this Spaghetti with Zucchini and Garlic recipe from Food.com.

Provided by Sharon123

Categories     Spaghetti

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7



Spaghetti with Zucchini and Garlic image

Steps:

  • Pile up 2 or 3 layers of paper towels on a work surface.
  • Working on the paper towels, shred zucchinis using a grater holding the zucchini at an angle.
  • Heat a large skillet over moderate heat.
  • Add extra-virgin olive oil to the pan Add chopped garlic to the oil.
  • When garlic starts sizzling in oil, add shredded zucchini.
  • Season zucchini with salt and pepper.
  • Saute shredded zucchini 7 to 10 minutes.
  • Add hot, drained pasta to the pan.
  • Toss spaghetti with zucchini and garlic oil.
  • Add a couple of handfuls of grated cheese to the pan.
  • Adjust seasoning and serve.

Nutrition Facts : Calories 556.8, Fat 15.4, SaturatedFat 2.2, Sodium 12.3, Carbohydrate 88, Fiber 4.3, Sugar 4.5, Protein 15.8

2 small zucchini or 2 medium zucchini
1/4 cup extra virgin olive oil
4 cloves garlic, chopped
salt & freshly ground black pepper
1 lb spaghetti, cooked al dente or to taste
1/2 cup grated parmigiano or 1/2 cup romano cheese
salt and pepper

BAKED PASTA WITH ZUCCHINI AND MOZZARELLA

Make and share this Baked Pasta with Zucchini and Mozzarella recipe from Food.com.

Provided by Barb G.

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8



Baked Pasta with Zucchini and Mozzarella image

Steps:

  • Preheat oven to 350 degrees.
  • In a large frying pan, heat oil.
  • Saute Zucchini until lightly browned, about 5 minutes.
  • Season with salt and pepper.
  • Transfer to an oiled shallow casserole dish.
  • Cook pasta in boiling salted water, when pasta is almost cooked, drain and add to Zucchini.
  • Add tomatoes, olives, Parmesan, rosemary and 1/2 of the mozzarella.
  • Sprinkle with a little more salt and pepper; if desired.
  • Gently mix together.
  • Cover with the remaining mozzarella.
  • Bake until cheese is melted and the top is slightly browned, about 15 minutes.

3/4 lb orecchiette or 3/4 lb ortini pasta
5 small zucchini, 1/2 inch slices
salt and pepper
1 (28 ounce) can Italian plum tomatoes, drained/chopped
8 black olives, sliced
3 tablespoons parmesan cheese, freshly grated
1 teaspoon fresh rosemary
1/2 lb mozzarella cheese, cut in 1/2 inch cubes

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



Zucchini Pasta image

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

1 pound rotini pasta
5 small zucchini, sliced
⅓ cup olive oil
4 cloves garlic, minced
1 pinch crushed red pepper flakes
⅓ cup chopped fresh parsley
salt and pepper to taste
½ cup grated Parmesan cheese

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