SPRING RISOTTO WITH PEAS AND ZUCCHINI
Rich and creamy, risotto is Italian-style comfort food. If you like, you can leave out the wine and replace it with an equal amount of broth.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Heat broth and 2 1/2 cups water in a small saucepan over low heat; keep warm. Meanwhile, melt 2 tablespoons butter in a 3-quart saucepan over medium heat. Add zucchini; season with salt and pepper. Cook, stirring often, until zucchini is golden, 8 to 10 minutes. With a slotted spoon, transfer zucchini to a plate.
- Reduce heat to medium-low. Add onion; cook until soft, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Raise heat to medium. Add rice; cook, stirring, until translucent around edges, about 3 minutes. Add wine; cook until absorbed, about 2 minutes.
- Cook, adding 1 cup hot broth at a time (stir until almost all liquid is absorbed before adding more), until rice is tender, 25 to 30 minutes total.
- Add zucchini and peas; cook until peas are bright green, 2 minutes. Remove from heat. Stir in remaining tablespoon butter and Parmesan. Serve, topped with more cheese.
Nutrition Facts : Calories 347 g, Fat 8 g, Fiber 3 g, Protein 11 g
STEWED CHICKPEAS WITH TOMATOES AND ZUCCHINI
Steps:
- Beans: In a large pot, combine the beans, the whole half onion, carrot, celery, whole garlic cloves, bay leaves and thyme bundle. Fill the pot with water to cover the surface of the beans by 2 inches. DO NOT add salt here! Adding salt at this point can prevent the beans from cooking and make the skins of the beans tough or make them break. Bring to a boil, then reduce the heat to a simmer. Simmer for 1 hour and then do the "5 bean" test. Bite 5 beans, if they are all properly cooked, continue on, if not cook the beans for another 10 to 15 minutes and try again.
- When the beans are cooked, turn off the heat and season the water abundantly with salt. This will allow the beans to absorb seasoning without making the skins tough. Let the beans sit in the salted water for 15 to 20 minutes. Remove the onion, carrot, celery, garlic, thyme and bay leaves. Reserve 1 cup of bean cooking water, strain the beans and set aside.
- Stew: (This can be started while the chickpeas are cooking! Multitasking! Woohoo!)
- Coat a large wide pot with olive oil, then add the diced onions, salt, to taste, crushed red pepper, ground cumin and fennel seeds. Bring the oil to a medium heat and cook the spices until they are very aromatic and the onions are soft, 8 to 10 minutes. Add the 2 smashed garlic cloves and cook another 2 minutes. Add the diced tomatoes, and zucchini. Season with salt and taste, adjust the seasoning if needed (it will). Cook the tomato-zucchini mixture for about 15 minutes. Add in the cooked chickpeas and reserved bean cooking water and simmer until all the bean water has evaporated and the mixture looks like a stew, 15 to 20 minutes.
- Transfer the stew to a serving bowl and serve immediately or at room temperature.
- Hey chickpea!
BUTTERY PEAS AND ZUCCHINI
Cooking is my second love-my husband is my first. This tasty side dish doesn't leave us with leftovers. We both enjoy it.-Dorothy Pritchett, Wills Point, Texas
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Cook peas according to package directions. Pour into a serving bowl; cover with plastic wrap and set aside. , Meanwhile, in a skillet, simmer water and zucchini over medium heat until water is evaporated and zucchini is tender. Stir in peas and pimientos.
Nutrition Facts :
PEAS AND ZUCCHINI
Make and share this Peas and Zucchini recipe from Food.com.
Provided by MizzNezz
Categories Lunch/Snacks
Time 26m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In skillet, simmer peas in water until crisp tender (8 minutes).
- Drain.
- Add zucchini,red pepper, butter, and salt; stir fry until zucchini is also crisp tender (another 5 minutes).
- Sprinkle with parsley.
ZUCCHINI AND SNOW-PEA SALAD
Provided by Melissa Roberts
Categories Salad Side Picnic Vegetarian Quick & Easy Vinegar Zucchini Summer Healthy Vegan Sesame Soy Sauce Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 (side dish) servings
Number Of Ingredients 8
Steps:
- Very thinly slice zucchini with slicer and place in a large sieve set over a bowl. Toss zucchini with 3/4 tsp salt and drain 30 minutes.
- Meanwhile, blanch snow peas in a pot of boiling salted water (2 Tbsp salt for 4 qt water) 1 1/2 minutes. Drain and immediately plunge snow peas into an ice bath to stop cooking. Drain again and pat dry.
- Rinse zucchini under cold running water, then press gently to remove any excess liquid. Pat dry.
- Toast sesame seeds in a dry small skillet over medium heat, shaking skillet occasionally, until golden, about 2 minutes, then cool.
- Stir together remaining ingredients in a large bowl until sugar has dissolved, then toss with vegetables and sesame seeds.
SPRING RISOTTO WITH PEAS AND ZUCCHINI
Rich and creamy, risotto is Italian-style comfort food. If you like, you can leave out the wine and replace it with an equal amount of broth. Because of its high starch content, imported Arborio rice makes the creamiest risotto. If your market doesn't have it, substitute medium- or long-grain white rice.
Provided by Miss Banana
Categories Long Grain Rice
Time 2h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat broth and 2 1/2 cups water in a small saucepan over low heat; keep warm. Meanwhile, melt 2 tablespoons butter in a 3-quart saucepan over medium heat. Add zucchini; season with salt and pepper. Cook, stirring often, until zucchini is golden, 8 to 10 minutes. With a slotted spoon, transfer zucchini to a plate.
- Reduce heat to medium-low. Add onion; cook until soft, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Raise heat to medium. Add rice; cook, stirring, until translucent around edges, about 3 minutes. Add wine; cook until absorbed, about 2 minutes.
- Cook, adding 1 cup hot broth at a time (stir until almost all liquid is absorbed before adding more), until rice is tender, 25 to 30 minutes total.
- Add zucchini and peas; cook until peas are bright green, 2 minutes. Remove from heat. Stir in remaining tablespoon butter and Parmesan. Serve, topped with more cheese.
Nutrition Facts : Calories 336.7, Fat 9.4, SaturatedFat 5.4, Cholesterol 22.6, Sodium 243.6, Carbohydrate 48.5, Fiber 3.2, Sugar 3.2, Protein 11.3
LINGUINE WITH PANCETTA, PEAS, AND ZUCCHINI
Provided by Joseph Bastianich
Categories Pasta Low Fat Kid-Friendly Quick & Easy Dinner Lunch Healthy Low Cholesterol Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 12
Steps:
- 1. Bring a large pot of salted water to a boil for pasta. In a large skillet over medium heat, add the olive oil. When the oil is hot, add the pancetta and cook until the fat is rendered, about 4 minutes. Add the scallions and garlic and cook until the scallions are wilted, about 3 minutes.
- 2. Add the linguine to the boiling water. Once the pasta is cooking, add the peas and zucchini to the skillet and season with salt and red pepper flakes. Toss until the zucchini begin to wilt, about 2 minutes. Ladle in 1 cup pasta water and simmer and reduce by half while the pasta cooks.
- 3. When the pasta is al dente, remove it with a spider or small strainer and add directly to the sauce, along with the basil and parsley, reserving the pasta water. Toss to coat the pasta with the sauce, adding a splash of pasta water if the pasta seems dry. Remove the skillet from the heat, sprinkle with the grated Grana Padano, toss, and serve.
SPLIT PEA AND ZUCCHINI SOUP
Make and share this Split Pea and Zucchini Soup recipe from Food.com.
Provided by dicentra
Categories Lentil
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the split peas in a bowl, cover with cold water and leave to soak for several hours or overnight. Drain, rinse in cold water and drain again.
- Heat the oil in a saucepan. Add the onion, cover and cook until soft.
- Reserve a handful of the diced zucchini and add the rest to the pan.
- Cook, stirring constantly for 2-3 minutes. Add the split peas to the pan.
- Add the stock and turmeric to the pan and bring to a boil.
- Reduce heat and simmer for 30-40 minutes, or until the split peas are tender.
- Season with salt and pepper to taste.
- When the soup is almost ready, bring a saucepan of water to a boil, add the reserved zucchini and cook for 1 minute. Drain.
- Serve soup garnished with the boiled zucchini.
Nutrition Facts : Calories 262.2, Fat 5.5, SaturatedFat 0.9, Sodium 733.6, Carbohydrate 36.8, Fiber 14.1, Sugar 7.5, Protein 18.1
SPAGHETTI WITH PEAS AND ZUCCHINI RIBBONS
This quick, colorful pasta showcases the season's first peas, zucchini, and basil.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil; add 1 teaspoon salt. Add peas, and cook until tender, 3 to 4 minutes for fresh peas and 1 minute for frozen. Using a slotted spoon, transfer peas to a medium bowl; set aside. Add zucchini to pot, and cook 30 seconds; using a slotted spoon, transfer to bowl with peas.
- Put yogurt and basil into a large, heatproof bowl; season with salt and pepper. Set bowl over the boiling water, and whisk until mixture is warm, about 1 minute. Remove from heat. Add peas and zucchini to bowl; set aside.
- Cook pasta in salted boiling water until al dente; drain. Add pasta to vegetables and sauce, and toss to combine. Season with salt and pepper. Serve topped with cheese.
ZUCCHINI AND PEAS SUBZI
This is an Indian take on a greek recipe I found on the Zaar while searching for a new way to make zucchini. I wanted to make an Indian dish, but never thought to pair these 2 vegetables. Turned out great, and DH loved it too. We are low carb, and ate it plain, which was very good, but it would go so well with rotis, naan, tortilla or rice!
Provided by MrsMM
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in deep non stick skillet on medium/high heat.
- Add onions, garlic, cumin seeds. Cook til onions are clear and soft.
- Add tomatoes, coriander, chili, chili powder, garam masala, curry powder, salt.
- Cook mixture until soft and melded together, about 6 minutes.
- Add zucchini pieces and peas, stir.
- Cook on medium/low heat covered for about 12 mins, stirring frequently.
ZUCCHINI PASTA WITH PEAS AND A KALE PESTO
Kale pesto is my new thing and I love it in this zucchini pasta dish! Enjoy.
Provided by Cindy Anschutz Barbieri
Categories Main Dish Recipes Pasta Pesto Pasta Recipes
Time 46m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of water and 2 tablespoons salt to a boil. Add kale and cook uncovered until bright green, about 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain on paper towels.
- Place kale, pine nuts, Parmesan cheese, and chopped garlic in a food processor. Pulse about 5 times; slowly drizzle in 1/4 cup olive oil. Season with salt.
- Heat the remaining 1 tablespoon oil in a large saucepan over medium-high heat. Cook and stir the minced garlic and red pepper flakes until the garlic is fragrant, about 30 seconds. Add the zucchini and toss until just tender, about 2 minutes.
- Remove the saucepan from heat and add peas and the kale pesto; toss to combine.
Nutrition Facts : Calories 205.4 calories, Carbohydrate 27 g, Cholesterol 1.1 mg, Fat 8.7 g, Fiber 7.1 g, Protein 10.3 g, SaturatedFat 1.4 g, Sodium 3635 mg, Sugar 6.9 g
SPAGHETTI WITH PEAS, ZUCCHINI RIBBONS, AND GARLIC SHRIMP
This is a combination of 2 recipes from the April 2007 issue of Martha Stewart Living. Each can certainly stand on its own, but together, they are a fabulous meal. Add a salad, possibly some crusty garlicky bread, and dessert and it would be complete, company worthy meal that is actually very, very simple.
Provided by Ms B.
Categories Spaghetti
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For the Spaghetti with Peas and Zucchini Ribbons:.
- Bring a large pot of water to boil; add 1 teaspoon salt.
- Add peas and cook until tender, about 1 minute.
- Using a slotted spoon, transfer peas to a medium bowl; set aside.
- Add zucchini to pot and cook 30 seconds to 1 minute.
- Using a slotted spoon, transfer to bowl with peas.
- Put yogurt and basil into a large heatproof bowl; season with salt and pepper.
- Set bowl over the boiling water, and whisk until mixture is warm, about 1 minute.
- Remove from heat.
- Add peas and zucchini to bowl; set aside.
- Cook pasta in salted boiling water until al dente; drain.
- Add pasta to vegetables and sauce; toss to combine.
- Season with salt and pepper.
- Serve topped with cheese.
- For the Garlic Shrimp:.
- While the pasta cooks, heat oil in a large skillet over medium heat.
- Add garlic and red pepper flakes.
- Cook, stirring, until garlic is fragrant and golden, but not browned, about 30 seconds.
- Add shrimp; raise heat to medium-high, and cook, stirring often, until shrimp are opaque, 1 to 2 minutes.
- Add butter, stir to coat.
- Season with salt and pepper.
- Serve immediately along side Spaghetti with Peas and Zucchini Ribbons.
Nutrition Facts : Calories 252.1, Fat 10.9, SaturatedFat 4.4, Cholesterol 162.8, Sodium 694.4, Carbohydrate 15.9, Fiber 3.7, Sugar 8.9, Protein 22.9
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