Spaghetti With Zucchini Parsley Pesto And Bottarga Recipes

Steps:

• Put parsley in food processor or blender. Add garlic, good pinch of salt, pepper to taste and olive oil.
• Whirl to make a smooth sauce (about 1 cup). Refrigerate any remains or freeze it.
• Bring a large pot of well salted water to a boil over high heat. Cook spaghetti until al dente.
• While pasta is cooking, put about 2 tablespoons of olive oil in a large skillet over medium high heat. Sautee 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 pesto. Taste and add more salt or pesto as needed.(wrap and refrigerate any remaining pesto for up to 2 days or freeze)
• Divide pasta among individual plates and sprinkle generously with bottarga. Top with bread crumbs and serve with lemon wedges.
• To make toaste panko or bread, combine 1 cup of coarse bread crumbs or panko with 1 tablespoon olive oil and a pinch of salt. Spread evenly on baking sheet and bake at 375 for about 10 minutes (Panko in 2 minutes). Cool and store in airtight container at room temperature until ready to use.

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:

• 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.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix tomato sauce, tomatoes, salt, basil, oregano, garlic powder, onion powder, thyme, and red pepper flakes into ground beef; cook and stir until sauce is warmed through, about 2 minutes. Stir tomato paste into sauce.
• Mix zucchini "noodles" into sauce, pressing down to fully submerge them; simmer over medium-low heat until zucchini is tender, about 10 minutes.