Spaghetti With Tomato Chilli Mushroom Zucchini Garlic Recipes

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Combine the zucchini, yellow squash, tomatoes, fennel, onion, garlic and oregano in a large bowl. Add the olive oil, red pepper flakes and a pinch each of salt and pepper and give it a good toss. Dump that out onto 2 baking sheets and spread it out evenly. Roast until the squash and other vegetables begin to caramelize, 15 to 25 minutes. Scrape the vegetables into a large bowl and cover with a plate to keep warm.
• The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook until al dente, 8 to 9 minutes, then drain.
• Toss the spaghetti with the vegetable mixture. Squeeze the lemon juice over the top and toss together. Divide among bowls. Garnish with parmesan, if desired.

Steps:

• Cook the pasta in plenty of boiling salted water.
• Whilst the pasta is cooking, heat the oil in a large frypan on medium heat.
• Add the garlic, chilli & onions & saute until just golden.
• Add the rosemary, zucchini & mushrooms and saute.
• Turn up the heat and add the tinned tomatoes. Saute until just thickening.
• Drain the pasta and add to the pan with the tomato mixture in it. Mix with tongs & serve with parmesan cheese and freshly ground black pepper on top.

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 9 to 11 minutes. Reserve 1 cup pasta water, then drain the pasta.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic; when it begins to sizzle, add the zucchini and saute for a couple of minutes. Add 1/4 cup of the pasta water and cook until the zucchini is tender, about 5 minutes. Add 1/4 teaspoon salt and half of the basil. Remove the garlic.
• Add the pasta to the skillet along with about 1/2 cup of the reserved cooking water; shake the pan vigorously, adding a little more cooking water if the pasta looks dry. Cook, tossing, until the liquid is absorbed, 3 to 4 minutes. Remove from the heat and add the parmigiano, pecorino and the remaining basil; toss. Top with more Parmesan.

Steps:

• In a large saucepan, melt butter with oil over medium heat. Add onions, cook and stir until tender, 5-7 minutes. Stir in tomatoes, zucchini, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until zucchini is tender and sauce reaches desired consistency, 50-60 minutes. Serve with pasta.

Steps:

• Brush large deep nonstick skillet with oil; heat over medium-high heat. Add zucchini and crushed red pepper; sauté until beginning to soften, about 3 minutes. Transfer to bowl. Brush skillet again with oil; heat over medium-high heat. Add mushrooms; sauté until brown and tender, adding water by tablespoonfuls as needed if mushrooms stick to skillet, about 18 minutes. Add zucchini mixture, herbs, and garlic; stir 1 minute. Season to taste with salt and pepper.
• Add pasta and tomatoes to mushroom mixture; toss to blend, adding water by 1/4 cupfuls if mixture is dry. Season with salt and pepper. Transfer to bowl.

Steps:

• Saute garlic and red pepper flakes in oil until garlic is golden. Add tomatoes or sauce and cook, covered 10 minutes. Add spinach and cook 2 minutes. Add cooked spaghetti to the sauce and heat for 1 minute. Sprinkle with cheese.

Steps:

• Cook pasta to al dente.
• Warm olive oil slowly.
• Add garlic, basil, oregano; heat gently for 10 minutes to allow flavours to mingle.
• Saute mushrooms, pepper, and tomatoes in the oil/herb mixture.
• Combine pasta and vegetable mix.
• Stir in freshly grated Parmesan.

Steps:

• Heat the oil in a wide saucepan; add in onion; stir/saute 5 minutes.
• Stir in zucchini and mushrooms; saute over high heat, stirring, until tender, about 10 minutes.
• Stir in garlic; saute 1 minute.
• Add in tomatoes; cook/stir 5 minutes.
• Add in salt, parsley, and basil.
• Toss hot pasta with the sauce; serve immediately; sprinkle grated parmesan on top.

Steps:

• Heat 1 tbsp oil in a pan, add the mushrooms, then fry over a high heat for 3 mins until golden and softened. Add the garlic, fry for 1 min more, then tip into a bowl with the parsley. Add the onion and celery to the pan with the rest of the oil, then fry for 5 mins until lightly coloured.
• Stir in the tomatoes, chilli and a little salt, then bring to the boil. Reduce the heat and simmer, uncovered, for 10 mins until thickened. Meanwhile, boil the spaghetti, then drain. Toss with the sauce, top with the garlicky mushrooms, then serve.

Steps:

• In a large pot of boiling salted water, cook spaghetti until al dente, according to package instructions;drain. Rinse with cool water.
• Wipe pasta pot dry; heat remaining 2 tablespoons oil over medium-high heat. Add garlic;cook, stirring, until soft, about 1 minute. Add tomatoes, 2 teaspoons salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until tomatoes are saucy, 2 to 3 minutes.
• Return remaining pasta to pot; cook, tossing occasionally, until heated through, 1 to 2 minutes.

Steps:

• Cook spaghetti according to package directions. Only drain spaghetti, do not rinse.
• Meanwhile, cook onions in 1/2 tbs olive oil in a small pot over medium high heat until soft, about 1 minute.
• Reduce heat to low. Add tomatoes, sugar, pepper and salt to taste. Stir to mix.
• Tomatoes should get warm, but not cooked, about 5 minutes.
• When ready to serve add remaining 1/2 tbs oil, basil and spaghetti to tomatoes. Remove from heat, mix well, cover and let rest for 2 minutes. Serve.

Steps:

• Place tomatoes in a kettle, and cover with cold water. Bring just to the boil. Pour off water, and cover again with cold water. Peel. Cut into small pieces.
• Cook the pasta in a large pot of boiling salted water until al dente.
• In a large skillet or saute pan, saute the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato paste. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and simmer until the pasta is ready; add the basil.
• Drain the pasta, but do not rinse in cold water. Toss with a couple of tablespoons of olive oil, and then mix into the sauce. Reduce the heat as low as possible. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with fresh Parmesan cheese.
• VARIATIONS: Saute fresh quartered mushrooms with the garlic, or add shoestring zucchini along with the tomato.