PASTA WITH EGGPLANT AND ZUCCHINI
This timeless summer pasta dish was brought to The Times in 1991 by Pierre Franey in one of his 60-Minute Gourmet columns. Like so many of his dishes, it is at once elegant and easy, and no trouble to put together on a weeknight. Sauté the sliced eggplant and zucchini until golden while you make a quick sauce of canned crushed tomatoes, olive oil, garlic and herbs in another pot. Throw everything together, and simmer for about 15 minutes. Toss with cooked pasta and a shower of Parmesan. Dig in.
Provided by Pierre Franey
Categories dinner, easy, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of the olive oil in a saucepan and add the garlic. Cook and stir without browning. Add the tomatoes, parsley, oregano, pepper flakes, salt and pepper. Stir to blend, bring to a boil and simmer for 15 minutes.
- Meanwhile cut off the ends of the eggplant and peel. Cut it into 1-inch cubes.
- Cut the ends off the zucchini and slice into 1-inch thick slices.
- Heat the remaining olive oil in a large skillet. When the oil is very hot, add the eggplant, zucchini, salt and pepper. Cook, tossing, until nicely browned and tender. Add to the tomato sauce. Mix well and cook for 15 minutes.
- Drop the pasta into salted boiling water and cook to the desired degree of doneness. Drain and reserve 1/2 cup of the cooking liquid.
- Return the pasta to the pot, add the reserved cooking liquid, the vegetable and sauce mixture, basil and Parmesan cheese. Toss and serve hot.
Nutrition Facts : @context http, Calories 609, UnsaturatedFat 14 grams, Carbohydrate 91 grams, Fat 20 grams, Fiber 12 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 1150 milligrams, Sugar 17 grams
GRILLED ZUCCHINI , EGGPLANT WITH LEMON AND PORTER PASTA SALAD
Grilled veggies with beans in pasta. Beer yes beer is in the marinade. This is a different take on a pasta salad. Beer helps enhance flavors of the veggies! Be sure to keep a bite to the eggplant and zucchini, you don't want them to be mushy in the salad. Lots of texture and flavor! This salad has grain from the beer and pasta, ohhh and the fresh herbs just liven this (you can skip or change herbs to please) the beans makes this a balanced meal giving protein and creaminess, lots of zip from the lemon (lime if you wish) and garlic you all know how I feel about GARLIC!! Be sure to drizzle with Extra virgin olive oil and be as generous with the grated cheese as you like.
Provided by Rita1652
Categories One Dish Meal
Time 40m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- In a zip-seal plastic bag, blend together the lemon zest, garlic, lemon juice. porter and olive oil. Add the zucchini and eggplant strips and let marinate 1 hour.
- Reserve the marinade for salad. Prepare a grill and grill zucchini and eggplant until tender, but still holding its shape. Cut into 2-in. chunks, and toss with beans, roasted red peppers, and the remaining marinade in a large bowl with pasta.
- Spray a nonstick skillet with cooking oil. Add the chopped herbs and heat until aromatic.Add the heated herbs into the pasta mixture and stir to blend. Season with salt and pepper to taste, and serve drizzled with oil and topped with grated Romano cheese.
Nutrition Facts : Calories 255.8, Fat 2.5, SaturatedFat 0.5, Sodium 12.9, Carbohydrate 49, Fiber 6.3, Sugar 2.6, Protein 10.3
EGGPLANT PASTA
Easy and quick pasta dish!
Provided by alands18
Categories Fruits and Vegetables Vegetables Eggplant
Time 55m
Yield 8
Number Of Ingredients 5
Steps:
- Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes. Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes.
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl.
- Pour sauce over pasta.
Nutrition Facts : Calories 294.6 calories, Carbohydrate 48.8 g, Fat 8.3 g, Fiber 5.2 g, Protein 8.9 g, SaturatedFat 1.3 g, Sodium 144.7 mg, Sugar 5.8 g
EGGPLANT ZUCCHINI BOLOGNESE
I roast the veggies while the pasta cooks, making this a quick dish. This meal in one blends rustic comfort with fresh flavors. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. , In a large bowl, combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake at 425° for 20-25 minutes or until tender. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato puree, Italian seasoning and brown sugar. , Drain pasta; stir in tomato mixture and roasted vegetables. Sprinkle with cheese.
Nutrition Facts : Calories 395 calories, Fat 10g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 378mg sodium, Carbohydrate 56g carbohydrate (9g sugars, Fiber 5g fiber), Protein 22g protein.
EGGPLANT AND ZUCCHINI PASTA WITH FETA AND DILL
This simple yet hearty weeknight pasta is packed with two whole pounds of vegetables. Meaty eggplant makes this vegetarian meal satisfying, while zucchini adds texture and a touch of natural sweetness. Since eggplant tends to absorb oil like a sponge, the key here is to sauté it slowly in a nonstick skillet until it softens and caramelizes without adding too much oil. The feta does double duty, adding bright tang to the dish and creating a creamy sauce. Fragrant dill is a natural pairing for eggplant and zucchini, but fresh parsley or basil would also be great.
Provided by Kay Chun
Categories dinner, easy, quick, pastas, vegetables, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat 3 tablespoons oil in a large nonstick skillet over medium heat. Add eggplant, season with salt and pepper and cook, stirring occasionally, until golden and tender, about 10 minutes. Transfer to a bowl.
- Add 2 tablespoons oil and zucchini to skillet and season with salt and pepper. Cook, stirring occasionally, until tender but not mushy, about 5 minutes.
- While the vegetables cook, boil the pasta in a pot of salted water until al dente. Reserve 1 1/2 cups cooking water and drain pasta. Return pasta and reserved cooking water to pot over medium heat. Add remaining 1 tablespoon oil and 1 cup of cheese and cook, stirring, until the cheese melts and forms a sauce, about 2 minutes. Stir in zucchini, eggplant and dill; season with salt and pepper.
- Serve pasta in bowls and top with remaining cheese.
ZUCCHINI PASTA WITH MUSHROOMS, EGGPLANT AND ROASTED PEPPERS
This is my attempt at replicating a restaurant recipe for zucchini pasta... it's not EXACTLY the same, but it comes close enough, I guess! You can play around with the vegetables and amounts. I used more eggplant than I'm listing here, but I found it too prevalent and so I scaled it down to post the recipe. I also used less pasta sauce, but most people like more sauce than I do! You might also want to add a bit of salt or pepper when cooking the vegetables, though I didn't.
Provided by brokenburner
Categories Vegetable
Time 45m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Halve the zucchini lengthwise. Using a vegetable / potato peeler, peel long thin strands of zucchini (so that they somewhat resemble fettuccine). If desired, allow to sit at room temperature, uncovered, for a couple of hours -- this improves the texture of the zucchini.
- TO COOK THE ZUCCHINI:.
- Heat 4 cups of (salted) water to boiling. Cook the zucchini strands in the boiling water for one to two minutes, and then immediately rinse under cold running water to stop the cooking process.
- TO COOK THE OTHER VEGETABLES:.
- Put the mushrooms in a microwave-safe dish and cook on high until the mushrooms are soft, about five minutes. Repeat with the eggplant, adding it to the mushrooms so that it cooks in the mushroom's juices. Add the roasted peppers to the vegetables and microwave for one minute.
- In a large bowl, toss the zucchini with the rest of the vegetables and 3/4 c pasta sauce. Spoon onto serving plates and top with the remaining 1/4 c sauce.
Nutrition Facts : Calories 174.3, Fat 3.9, SaturatedFat 0.6, Sodium 640.9, Carbohydrate 30.3, Fiber 7, Sugar 18.9, Protein 9.6
More about "pasta with eggplant and zucchini recipes"
ROASTED EGGPLANT AND ZUCCHINI PASTA - THE STINGY VEGAN
From thestingyvegan.com
5/5 (1)Total Time 25 minsCategory Main CourseCalories 523 per serving
- Place the chopped eggplant and zucchini on a baking pan and drizzle with 1 1/2 tablespoons of olive oil, 1/2 teaspoon salt and black pepper to taste. Toss with your hands to coat the veggies then place in the oven. (The oven doesn’t need to be fully preheated, just put the pan in and the veggies will start cooking). Roast for 20 - 30 minutes, tossing halfway through until tender and beginning to brown.
- Meanwhile prepare the sauce. Heat the remaining 1 tablespoon of oil in a large pan over medium heat and add the onion. Fry until soft and transparent then add the garlic and fry for another 30 seconds until soft. Add the chopped tomatoes and fry until soft and beginning to break down - about 5 - 10 minutes. Add the tomato sauce, 1/2 teaspoon salt and pepper to taste.
BAKED RIGATONI WITH ZUCCHINI AND EGGPLANT - FOOD AND WINE
From foodandwine.com
4/5 Published 2013-12-07Servings 4
- Preheat the oven to 350°. Cook the rigatoni in a large pot of boiling salted water, stirring occasionally, until al dente. Drain the pasta, reserving 1/4 cup of the cooking water.
- Puree the tomatoes with their juices in a blender or food processor. Pass the puree through a fine sieve set over a bowl to remove the seeds.
- Heat 1/4 cup of the vegetable oil in a large nonstick skillet. Line a large plate with paper towels. Add half of the eggplant to the skillet and cook over moderately high heat, stirring occasionally, until golden brown, about 6 minutes.
- Heat the olive oil in the same skillet used to cook the eggplant. Add the garlic and cook over moderate heat, stirring occasionally, until fragrant, about 30 seconds.
- Fold the eggplant and zucchini sauce into the rigatoni along with the mozzarella and the reserved pasta cooking water. Transfer the pasta to a 9-by-13-inch baking dish and sprinkle the Parmesan cheese evenly over the top.
DINNER TONIGHT: PASTA WITH EGGPLANT AND ZUCCHINI RECIPE
From seriouseats.com
Cuisine AmericanTotal Time 1 hr 5 minsCategory Mains, Pasta
PASTA WITH TOMATOES, ZUCCHINI AND EGGPLANT RECIPE | EAT ...
From eatsmarter.com
EGGPLANT AND FETA PASTA - THE DISH WITH KRIS
From thedishwithkris.com
HEALTHY PASTA RECIPE WITH EGGPLANT, ZUCCHINI AND TOMATOES!
From simpleitaliancooking.com
PASTA WITH EGGPLANT AND ZUCCHINI | TASTY KITCHEN: A HAPPY ...
From tastykitchen.com
ROASTED EGGPLANT AND ZUCCHINI ⋆ ONLY 5 INGREDIENTS + 40 ...
From forkintheroad.co
QUICK & EASY LOW FODMAP EGGPLANT ZUCCHINI TOMATO PASTA ...
From fodmapeveryday.com
PASTA WITH EGGPLANT AND ZUCCHINI - ALL INFORMATION ABOUT ...
From therecipes.info
PASTA WITH ROASTED EGGPLANT AND ZUCCHINI - BOOKS, COOKS, LOOKS
From bookscookslooks.com
EGGPLANT ZUCCHINI PASTA - RECIPES | COOKS.COM
From cooks.com
PASTA WITH EGGPLANT AND ZUCCHINI - RECIPES
From sites.google.com
10 BEST HEALTHY EGGPLANT ZUCCHINI RECIPES - YUMMLY
From yummly.com
PASTA WITH EGGPLANT AND ZUCCHINI RECIPE - FOOD NEWS
From foodnewsnews.com
ONE POT PASTA W/EGGPLANT AND ZUCCHINI | HEALTHY …
From healthy-delicious.com
ITALIAN GARDEN PASTA RECIPE | VEGETABLE PASTA WITH ...
From cfood.org
ROASTED EGGPLANT PASTA (6 INGREDIENTS) - A SIMPLE PALATE
From asimplepalate.com
CHICKEN EGGPLANT AND ZUCCHINI RECIPES : OPTIMAL RESOLUTION ...
From recipeschoice.com
EGGPLANT AND ZUCCHINI RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
SIMPLE EGGPLANT AND ZUCCHINI SAUCE - GATHERED NUTRITION
From gatherednutrition.com
EGGPLANT & ZUCCHINI LASAGNA RECIPE - BERTOLLI
From bertolli.com
PASTA WITH EGGPLANT AND ZUCCHINI RECIPES ALL YOU NEED IS …
From stevehacks.com
ROASTED ZUCCHINI & EGGPLANT PUTTANESCA PASTA
From thepioneerwoman.com
PENNE PASTA WITH GRILLED EGGPLANT AND ZUCCHINI - INSPIRED RD
From inspiredrd.com
HOW TO MAKE ITALIAN EGGPLANT AND ZUCCHINI WITH PASTA
From simpleitaliancooking.com
EGGPLANT PASTA BAKE WITH TOMATO & ZUCCHINI | WALDER ...
From walderwellness.com
PASTA WITH EGGPLANT AND ZUCCHINI - PAPA VINCE
From papavince.com
10 BEST EGGPLANT ZUCCHINI CASSEROLE RECIPES - YUMMLY
From yummly.com
PASTA SALAD WITH EGGPLANT, ZUCCHINI AND SQUASH - DAIRY ...
From fooddiez.com
ROASTED EGGPLANT, TOMATO AND ZUCCHINI PASTA - SAVORING ITALY
From savoringitaly.com
SUMMER PASTA WITH ZUCCHINI AND EGGPLANT - LIVE SLOW RUN FAR
From liveslowrunfar.com
RED LENTIL PASTA WITH ROASTED EGGPLANT, PEPPER, MUSHROOMS ...
From fabulesley.com
CREAMY PASTA WITH TOMATO, ZUCCHINI, AND ROASTED EGGPLANT ...
From sylviacenter.org
PASTA WITH ZUCCHINI 3 WAYS - LA CUCINA ITALIANA
From lacucinaitaliana.com
PASTA WITH EGGPLANT AND ZUCCHINI RECIPE - FOOD NEWS
From foodnewsnews.com
EGGPLANT SAUCE PASTA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PASTA WITH EGGPLANT AND 'NDUJA | RACHAEL RAY | RECIPE ...
From rachaelrayshow.com
PASTA ALLA NORMA (EGGPLANT PASTA) - RECIPETIN EATS
From recipetineats.com
PASTA SALAD WITH EGGPLANT, ZUCCHINI AND SQUASH RECIPE ...
From myrecipes.com
ROASTED EGGPLANT & ZUCCHINI LASAGNA – A SIMPLE PALATE
From asimplepalate.com
You'll also love