Spaghetti With Zucchini And Garlic Recipes

Steps:

• Place zucchini slices on a plate and let dry for 1 hour.
• Heat 1/2 cup oil in a skillet over medium heat. Add zucchini slices in batches and deep fry until brown, 10 to 15 minutes per batch. Drain on paper towels and allow to cool. Mash 1/3 of the zucchini.
• Place 3 tablespoons olive oil and garlic cloves in a large saucepan over low heat. Watch carefully and simmer until garlic cloves are a light golden brown and oil is infused with garlic flavor, 15 to 20 minutes. Stir in mashed zucchini. Add zucchini slices.
• Meanwhile, 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 spaghetti, reserving some cooking water.
• Add spaghetti and provolone cheese to the saucepan. Toss and add hot pasta water until sauce becomes creamy. Mix in basil, season with salt and pepper, and serve.

Steps:

• Pile up 2 or 3 layers of paper towels on a work surface. Working on the paper towels, shred zucchinis using a box 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 speaks by 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.

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.

Steps:

• Bring a large pot of water to a boil; season well with salt. Add the pasta and stir to prevent sticking.
• Meanwhile, heat a large skillet over medium-high heat. Add the oil, pepper flakes, garlic, shallots and 1/2 teaspoon salt. Cook, stirring often, for 2 minutes. Add the zucchini and yellow squash and season with 1 teaspoon salt. Toss well to coat in the flavors and cook another 3 minutes.
• Using a pair of tongs, check the pasta. If it is just under al dente, it is ready to transfer. Using the tongs or a pasta fork, transfer the pasta from the water directly to the skillet with the squash and toss well to coat. Add the lemon zest and juice and 1/2 cup of the pasta water and toss well. Sprinkle with the arugula and toss to wilt slightly. Finish with the ricotta salata and a drizzle of olive oil before serving.

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.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, 2 tablespoons of drippings. In same skillet, saute onion and garlic in reserved drippings for 3 minutes or until tender. Add the zucchini and salt; cook 6 minutes longer or until tender., Drain pasta and add to the zucchini mixture. Add lemon juice and bacon; toss. Transfer to a serving bowl or platter; sprinkle with cheese.

Steps:

• Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
• Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.
• Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.
• As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.
• Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.
• Serve with more grated cheese and fresh basil.