ZUCCHINI PAPPARDELLE WITH PESTO AND EGGPLANT ALLA NORMA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Slice off half the eggplant skin and slice the eggplant into 1/2-inch thick discs. Then stack the discs and cut the eggplant into 1/2-inch-wide batons. Salt the eggplant and let it drain on a kitchen towel for 20 minutes.
- Place the mint and 1 cup of the basil leaves with the toasted pine nuts in the bowl of a food processor. Season with salt and pepper and grate in 1 clove garlic. Add in the lemon zest and juice, then turn the processor on and stream in about 1/4 cup olive oil. Place the pesto in a large shallow bowl that you can serve the zucchini pasta from. Stir in the cheese.
- Using a vegetable peeler and shaving the length of the zucchinis very thinly slice them into wide, pasta-like ribbons. If the zucchini are large and seedy, discard the seeds once you get to the center. Flip the zucchini over and peel until you reach seeds. If the zucchini are firm and small to medium in size you'll be able to use all of the vegetable.
- Place the vegetable stock and 2 cups water in deep skillet.
- Heat the remaining 3 tablespoons olive oil, 3 turns of the pan, in a large skillet and heat over medium-high heat. Add the eggplant to the hot oil and lightly brown, 6 to 7 minutes, tossing occasionally. Toss and combine with the chile flakes and remaining garlic. Add the tomatoes and cover the pan with a tight fitting lid. Shake the pan occasionally and cook until the tomatoes burst, 7 to 8 minutes more.
- Meanwhile, heat the stock and water to low rolling boil, add the zucchini, cook 2 minutes. Use a spider or tongs to remove the zucchini to the pesto. Add 1 cup cooking liquids and toss to coat and combine, using additional cooking liquids if necessary. Top with extra cheese to serve.
- Remove the lid from the eggplant and tear in the remaining 1/2 cup basil leaves. Toss to combine.
- Serve the zucchini piled up on plate with the eggplant alongside, topping eggplant with crumbled ricotta salata.
PAPPARDELLE WITH PANCETTA AND PEAS
The very notion of buttery noodles and fresh sweet peas is enough to make anyone swoon. As a meal, it is the essence of simplicity. But no one will complain if there is also a whisper of new green garlic, a dab of herby pesto and a dollop of ricotta. Oh, and a touch of lemon zest. Add tender mustard greens and a few bites of pancetta or bacon to round it all out.
Provided by David Tanis
Categories dinner, lunch, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Set a small saucepan of water over high heat and bring to a boil. Add pancetta and cook for 1 minute, then drain and set aside.
- Bring a large pot of well-salted water to a boil on the back burner, for cooking the pasta.
- Meanwhile, put basil, parsley and mint in a mortar or mini food processor and mash to a coarse paste with about 1/4 cup oil. Set aside.
- Warm 2 tablespoons olive oil in a wide skillet over medium-high heat. Add green garlic and peas, and sprinkle with salt and pepper. Allow garlic and peas to sizzle without browning for about 1 minute. Add reserved pancetta and 1/2 cup water, and bring to a simmer for 1 minute more. Stir in mustard greens to wilt slightly, then add herb paste, ricotta and lemon zest. Turn off the heat
- Cook the pasta at a brisk simmer until al dente. Drain and toss gently with ingredients in skillet. Taste and adjust seasoning. Transfer to a warm platter or individual dishes and serve immediately. Pass grated cheese at the table.
Nutrition Facts : @context http, Calories 869, UnsaturatedFat 17 grams, Carbohydrate 112 grams, Fat 31 grams, Fiber 13 grams, Protein 37 grams, SaturatedFat 11 grams, Sodium 968 milligrams, Sugar 12 grams, TransFat 0 grams
SPAGHETTI WITH ZUCCHINI, PARSLEY PESTO AND BOTTARGA
Bottarga, the salted, cured roe of grey mullet or tuna, is a delicacy enjoyed by many. It is especially beloved in Sardinia and Sicily, but is eaten throughout the Mediterranean and around the world. Bottarga has a bright, briny flavor and is used to complement any number of dishes. Here, a simple zucchini pasta with a bright green (cheeseless, nutless) parsley pesto is showered with grated bottarga and crisp bread crumbs. Look for bottarga at Italian shops or online. It's available grated, but it is better to buy whole lobes and grate your own. Once the package is opened, it will keep for months in the refrigerator.
Provided by David Tanis
Categories dinner, weekday, pastas, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Make the pesto: Put parsley in a food processor or blender. Add garlic, a good pinch of salt, black pepper to taste, and olive oil. Whirl to make a smooth sauce. You should have about 1 cup of pesto.
- Bring a large pot of well-salted water to a boil over high heat. Cook spaghetti according to package directions until al dente, erring on the slightly underdone side.
- While the pasta cooks, put about 2 tablespoons oil in a large skillet over medium-high heat. Sauté the zucchini for about 2 minutes. Let it brown a little. Add salt, pepper, red-pepper flakes and lemon zest.
- Add drained pasta to skillet along with half the pesto. Toss everything together. Taste, and add more salt or pesto as needed. (Wrap and refrigerate any remaining pesto for up to 2 days or freeze for future use.)
- Divide pasta among individual plates and sprinkle generously with bottarga. Top with bread crumbs, and serve with lemon wedges.
SPAGHETTI WITH MINT AND PARSLEY PESTO
Steps:
- Blend the ingredients, except the pasta, together in a blender or food processor.
- In a large pot, cook the spaghetti until al dente, drain and toss with the pesto.
SPAGHETTI WITH MINT & PARSLEY PESTO
Recipe courtesy of Dave Lieberman and Cooking Channel. Original recipe: http://www.cookingchanneltv.com/recipes/dave-lieberman/spaghetti-with-mint-and-parsley-pesto.html
Provided by Food.com
Categories Spaghetti
Time 20m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- Blend the ingredients, except the pasta, together in a blender or food processor.
- In a large pot, cook the spaghetti until al dente, drain and toss with the pesto.
ZUCCHINI CASSEROLE WITH MINT AND PARSLEY
This dish was inspired by 2 enormous zucchinis given to us by our neighbors. When split in half they were too large for my deep lasagna casserole dish! After reading several different recipes, I opted to try for a variation on my stuffed bell pepper recipe and the result was heavenly. Granddaughters 4 and 8 asked for seconds! This recipe can also be vegetarian; just omit the meat.
Provided by Bubbe
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a casserole dish.
- Scoop pulp from the center of each zucchini half, leaving a 1/2-inch deep shell. Chop pulp and reserve. Place zucchini shells in a pot of lightly salted water; bring to a boil. Cook until zucchini are slightly tender, about 5 minutes. Drain and arrange zucchini in bottom of prepared casserole dish.
- Heat olive oil in a skillet over medium heat; cook and stir onions and zucchini pulp until onions are softened, 5 to 7 minutes. Season with salt and black pepper. Add rice and reserved juice from canned tomatoes; cook until liquid is nearly evaporated, stirring regularly, about 5 minutes. Add tomatoes and stir to combine.
- Stir water in 1/2 cup increments into rice mixture until rice has absorbed all the water and is almost tender, 10 to 15 more minutes. Add mint, parsley, wine, and sausages; cook until heated through and rice is tender, adding additional water if needed, 5 to 10 minutes. Spoon rice mixture over zucchini halves in casserole dish.
- Bake casserole in preheated oven until zucchini are tender, about 20 minutes.
Nutrition Facts : Calories 250.8 calories, Carbohydrate 24.5 g, Cholesterol 15.4 mg, Fat 13.9 g, Fiber 3 g, Protein 6.6 g, SaturatedFat 3.8 g, Sodium 491.7 mg, Sugar 5.3 g
PAPPARDELLE WITH ZUCCHINI AND MINT-PARSLEY PESTO
Steps:
- In a food processor, combine the parsley, mint, garlic and walnuts and pulse until coarsely chopped. Pour in the olive oil and add the 1/4 cup of grated Parmesan; process to a puree. Season the pesto generously with salt and pepper. Using a sturdy vegetable peeler, cut each zucchini lengthwise into paper-thin strips; discard the central core of seeds. In a large pot of boiling salted water, cook the pappardelle until al dente. Add the zucchini to the pot, stir once and drain; reserve 1/4 cup of the pasta cooking water. Return the pappardelle and zucchini to the pot. Add the pesto and the reserved pasta water and toss. Season with salt and pepper. Transfer the pasta to a large bowl and garnish with mint sprigs. Pass the remaining grated Parmesan at the table.
MINT AND PARSLEY PESTO
Parsley and mint work in tandem in this unexpected take on pesto to add brightness to any dish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 7
Steps:
- Pulse mint, parsley, garlic, pine nuts, and Parmesan ina food processor until coarsely chopped. With machinerunning, add oil in a steady stream. Season with 1/4 teaspoonsalt and pepper to taste.
Nutrition Facts : Calories 395 g, Fat 12 g
ZUCCHINI WITH MINT AND PARSLEY
This recipe came from the Food Network website. I've tried it with a variety of fresh herbs, including oregano, basil and thyme, with good results. It may seem like a lot of herbs when you first add them, but they cook down. I serve with grilled chicken and tomato salsa with pita bread.
Provided by Philreb Wright
Categories Vegetable
Time 19m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium heat.
- Cut zucchini into 1/4-inch slices.
- Add oil, garlic, and zucchini to pan and saute 7 to 8 minutes, turning occasionally with a firm shake of the skillet, until zucchini are just tender.
- Add mint, parsley, salt, and pepper, and cook 1 minute longer.
- Remove from heat and serve.
Nutrition Facts : Calories 117, Fat 10.4, SaturatedFat 1.5, Sodium 18.3, Carbohydrate 5.7, Fiber 2, Sugar 2.1, Protein 2
More about "pappardelle with zucchini and mint parsley pesto recipes"
FRIED ZUCCHINI MINT PESTO PAPPARDELLE PASTA - YUMMI …
From yummirecipes.blogspot.com
PAPPARDELLE PASTA WITH PARSLEY PESTO SAUCE - FAMILYSTYLE …
From familystylefood.com
FRIED ZUCCHINI + MINT AND PISTACHIO PESTO PAPPARDELLE …
From halfbakedharvest.com
PESTO PAPPARDELLE RECIPE - OLIVEMAGAZINE
From olivemagazine.com
10 BEST PAPPARDELLE PASTA RECIPES - YUMMLY
From yummly.com
PAPPARDELLE WITH PESTO RECIPE - LOS ANGELES TIMES
From latimes.com
PAPPARDELLE WITH ZUCCHINI AND MINT-PARSLEY PESTO RECIPE
From foodandwine.com
Servings 6Total Time 20 minsAuthor Matthew O'connell
- In a food processor, combine the parsley, mint, garlic and walnuts and pulse until coarsely chopped. Pour in the olive oil and add the 1/4 cup of grated Parmesan; process to a puree. Season the pesto generously with salt and pepper.
- Using a sturdy vegetable peeler, cut each zucchini lengthwise into paper-thin strips; discard the central core of seeds.
- In a large pot of boiling salted water, cook the pappardelle until al dente. Add the zucchini to the pot, stir once and drain; reserve 1/4 cup of the pasta cooking water. Return the pappardelle and zucchini to the pot. Add the pesto and the reserved pasta water and toss. Season with salt and pepper. Transfer the pasta to a large bowl and garnish with mint sprigs. Pass the remaining grated Parmesan at the table.
PAPPARDELLE WITH CHICKEN AND PISTACHIO-MINT PESTO - FOOD & WINE
From foodandwine.com
PAPPARDELLE WITH ZUCCHINI, ANCHOVIES AND MINT - DAIRY FREE RECIPES
From fooddiez.com
PAPPARDELLE WITH PESTO — ARTSAVOR® | EASY, FAST & FABULOUS FLAVOR
From artsavors.com
PAPPARDELLE WITH SUMMER SQUASH AND ARUGULA WALNUT PESTO …
From recipes.servegame.org
PAPPARDELLE ZUCCHINI WITH GINGER PESTO | LINDSEY EATS
From lindseyeatsla.com
ZUCCHINI PAPARDELLE WITH VEGAN PESTO | LOW CARB GLUTEN-FREE PALEO
From eatwellenjoylife.com
PAPPARDELLE WITH ZUCCHINI AND MINT - PARSLEY PESTO - FULL BELLY FARM
From fullbellyfarm.com
FRIED ZUCCHINI + MINT AND PISTACHIO PESTO PAPPARDELLE PASTA
From insearchfoodrepublic.wordpress.com
ZUCCHINI PAPPARDELLE WITH PESTO | VEGGIE RECIPES, HEALTHY …
From pinterest.ca
PAPPARDELLE WITH ZUCCHINI AND MINT PARSLEY PESTO BEST RECIPES
From findrecipes.info
PESTO RECIPES - PAPPARDELLE'S PASTA
From pappardellespasta.com
PESTO PAPPARDELLE (PASTA WITH PESTO AND TOMATOES) - CASUAL
From mycasualpantry.com
ENTERTAINING | RECIPES
From jayandmalika.wordpress.com
ZUCCHINI PAPPARDELLE “PASTA” WITH A VEGAN PISTACHIO MINT PESTO
From vegetariandude.com
ZUCCHINI AND TUNA PAPPARDELLE RECIPES
From recipes.servegame.org
PAPPARDELLE WITH GREENS AND RICOTTA RECIPES
From recipes.servegame.org
SPAGHETTI WITH PARSLEY PESTO RECIPES
From recipes.servegame.org
ZUCCHINI PAPPARDELLE WITH PESTO - ZEST FOR COOKING
From zestforcooking.com
FRIED ZUCCHINI + MINT AND PISTACHIO PESTO PAPPARDELLE PASTA
From pinterest.com
PESTO PAPPARDELLE PASTA WITH ZUCCHINI RIBBONS - PROUD ITALIAN COOK
From prouditaliancook.com
RECIPE PAIRINGS - FOOD&WINE - BISCI WINES – NEWS
From biscivini.info
ZUCCHINI PAPPARDELLE WITH PESTO AND BURRATA - PEACHES TO APPLES
From peachestoapples.com
PAPPARDELLE WITH ZUCCHINI AND PARSLEY-CILANTRO PESTO
From nutshellingit.blogspot.com
PAPPARDELLE WITH ZUCCHINI AND MINT-PARSLEY PESTO | RECIPES
From jayandmalika.wordpress.com
PAPPARDELLE WITH PARSLEY PESTO + OTHER STUFF
From tomatoeswitheverything.wordpress.com
MINT AND PARSLEY PESTO RECIPES
From recipesforweb.com
MINT AND PARSLEY PESTO RECIPES
From recipes.servegame.org
PAPPARDELLE WITH PESTO, ZUCCHINI AND GOATS CHEESE
From warnersbayvillage.com
PAPPARDELLE WITH ZUCCHINI AND MINT-PARSLEY PESTO RECIPE
From pinterest.com
PAPPARDELLE WITH ZUCCHINI AND MINT-PARSLEY PESTO RECIPE
From keeprecipes.com
HOMEMADE PAPPARDELLE WITH PESTO, ZUCCHINI & GOATS CHEESE
From thebrickkitchen.com
You'll also love