ZUCCHINI "SPAGHETTI"
By way of Michael Chiarello's Bottega, a fun and healthy way to use all that zucchini or other summer squash. You can cut this like spaghetti or like fettuccine. Mix with fresh tomato sauce and fresh basil; or do a creamy sauce and more veg for a "pasta" primavera..
Provided by Chef Kate
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Heat a large skillet or roasting pan over medium heat. Add the olive oil and heat until the oil shimmers. Add the garlic and cook until light golden, about 5 minutes.
- Add the zucchini and cook for a few minutes without turning. Add salt and cook another 3 to 4 minutes, stirring occasionally, until barely tender.
- A mandolin is great for this.
Nutrition Facts : Calories 152, Fat 11.2, SaturatedFat 1.7, Sodium 318.7, Carbohydrate 11.6, Fiber 3.5, Sugar 8.6, Protein 4.3
THAT ZUCCHINI SPAGHETTI STANLEY TUCCI LOVES (SPAGHETTI ALLA NERANO)
After listening to Stanley Tucci lose his mind about this pasta and calling it life-changing and one of the best things he's ever eaten, I decided I'd give it a try. The results were amazing and the key to getting the toasted sweet taste of the zucchini was deep-frying it!
Provided by Chef John
Categories Vegetarian Zucchini Main Dishes
Time 8h55m
Yield 2
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1016.2 calories, Carbohydrate 62.5 g, Cholesterol 56.5 mg, Fat 78.1 g, Fiber 8.3 g, Protein 23.3 g, SaturatedFat 19.6 g, Sodium 479.3 mg, Sugar 11.9 g
SPAGHETTI WITH LEMON AND ZUCCHINI
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil over high heat. Season it generously with salt. Add the sliced lemons and blanch for 30 seconds. Using tongs, remove the lemons to a paper towel-lined plate to drain. Dry well.
- Heat a large skillet over medium-high heat. Add the olive oil and heat another 30 seconds. Add the shallots and garlic to the skillet and season with 1/2 teaspoon salt. Cook, stirring often with a wooden spoon, until fragrant and beginning to brown slightly, about 2 minutes. Add the capers, anchovy paste, red pepper flakes and the blanched lemon slices and cook, stirring occasionally with a wooden spoon to dissolve the anchovy paste and brown the lemons, for another 2 minutes. Add the zucchini and remaining teaspoon salt. Cook, stirring occasionally, until parts of the zucchini turn deep brown while some parts remain al dente, about 10 minutes.
- Meanwhile, add the pasta to the boiling water and cook for 2 minutes less than package directions, about 8 minutes. Add 1/3 cup pasta water to the skillet with the zucchini and stir to deglaze. Use a pair of tongs to remove the pasta directly to the skillet. Sprinkle the bare pasta with the Parmesan and toss well to coat the pasta with the zucchini sauce. (Some of the zucchini should have gotten rather soft, which helps to create a silky sauce.) Add another 1/2 cup pasta water if needed to maintain the sauce. Top the pasta with the herbs and feta and serve.
SPAGHETTI WITH ZUCCHINI
Lo Scoglio in Positano, Italy, is one of Katie Lee's favorite old restaurants. After a recent trip to the Amalfi Coast, she came home with the best possible souvenir: a recipe for Lo Scoglio's famous zucchini pasta. "The owner said it wouldn't be the same because we don't have their zucchini in the States," says Katie, "but I think it's about 98 percent there!"
Provided by Katie Lee Biegel
Time 20m
Yield 2 servings
Number Of Ingredients 8
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.
SPAGHETTI WITH ZUCCHINI AND SQUASH
Provided by Giada De Laurentiis
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
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.
SPAGHETTI WITH ZUCCHINI AND GARLIC
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
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.
SPAGHETTI WITH ZUCCHINI
Ryan and I got married in a restaurant on the Amalfi Coast called Lo Scoglio. In our opinion, it has the best food in the world. The family who owns it, the De Simones, grow all of the produce and harvest all of the seafood they serve themselves. The restaurant is run by the sisters Antonia and Margherita, and their brother Tommasso is the chef. Their father, Peppino, operates the farm. We go to see them every year and they have become our Italian family. Lo Scoglio is famous for many things, but they are perhaps most well known for their spaghetti with zucchini. At our wedding at midnight, Antonia came to the dance floor with the biggest bowl of zucchini pasta I had ever seen. Everyone devoured it. I once asked her for the recipe and she obliged but told me, "It will never taste the same though, because you do not have our zucchini." She was right, but it's still pretty darn good.
Provided by Katie Lee Biegel
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil.
- Place the garlic in a large skillet, add the oil and turn the heat to medium. When the garlic begins to sizzle, add the zucchini and cook until the zucchini starts to turn golden and breaks down, 10 to 15 minutes.
- Meanwhile, add about 1 tablespoon salt and the spaghetti to the pot of boiling water and cook until al dente, 8 to 9 minutes. Reserve 1 cup pasta water, then drain the pasta.
- Add 1/4 cup of the pasta water to the skillet with the zucchini, then add the pasta and shake the skillet vigorously, adding 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 Parmesan, pecorino and butter, tossing well to incorporate. Top with the basil and more Parmesan if desired.
ZUCCHINI SPAGHETTI
Fooled my husband into eating his vegetables. When fully cooked, the texture is like an al dente pasta. You can turn this vegetarian by omitting the ground beef.
Provided by Sarah
Categories World Cuisine Recipes European Italian
Time 30m
Yield 3
Number Of Ingredients 13
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.
Nutrition Facts : Calories 448.8 calories, Carbohydrate 29.4 g, Cholesterol 92.9 mg, Fat 24.6 g, Fiber 7.6 g, Protein 32.1 g, SaturatedFat 9.4 g, Sodium 3800.7 mg, Sugar 18 g
ZUCCHINI PASTA
This is a great way to use up all that extra zucchini you have! Turn it into pasta! This dish is so good and easy! And for all you low-carbers out there, it fits the bill perfectly!
Provided by ciao4293
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Slice clean, unpeeled zucchini into ribbons, using a vegetable peeler, and turning the zucchini as you go.
- Warm 1 TBSP olive oil in a saucepan, on medium heat.
- Saute the garlic briefly, and add tomatoes and oregano.
- Simmer uncovered for a few minutes.
- Heat the remaining oil in a large skillet.
- Add the zucchini.
- Stir for several minutes, until zucchini is soft.
- Add salt and pepper to taste, then mix in the sauce.
- Add the sausage, stir well.
- Stir in basil, and transfer to a serving dish.
- Top with parmesan cheese.
SPAGHETTI WITH FRIED ZUCCHINI
Spaghetti con Zucchinne Fritte Recipe courtesy Mario Batali Show: Molto Mario Episode: The Spanish Influence Recipe Summary Difficulty: Easy Prep Time: 25 minutes Cook Time: 25 minutes Yield: 4 servings
Provided by Phil Franco
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash and dry the zucchini and trim the ends. Slice zucchini into thin disks about 1/4-inch thick. Set the zucchini slices aside.
- In a large saucepan, heat the olive oil, add a layer of zucchini and cook or "poach" like chips. Remove zucchini and drain. Repeat with remaining zucchini.
- Place zucchini into a serving bowl.
- Add the garlic and scallions to the saucepan and cook until they are soft and golden brown. Add the red wine vinegar and let cook until the vinegar evaporates, about 2 minutes.
- Toss into the bowl with the zucchini.
- Fill a heavy-bottomed saucepan with 6 quarts water and bring to a boil. Add 2 tablespoons salt, stirring to dissolve. Cook the spaghetti according to the package directions, until tender but still al dente. Drain the pasta.
- Toss the pasta with the zucchini, and add salt and pepper, to taste. Add the ricotta and the Pecorino.
- Serve immediately garnished with red chili flakes and chopped parsley.
Nutrition Facts : Calories 935.8, Fat 56.9, SaturatedFat 8.4, Cholesterol 3.8, Sodium 24.8, Carbohydrate 90.2, Fiber 5, Sugar 3.9, Protein 17.2
ZUCCHINI SPAGHETTI SAUCE
Make and share this Zucchini Spaghetti Sauce recipe from Food.com.
Provided by Bergy
Categories Sauces
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cook the sausage breaking it up so there are no lumps, cook with the onions & garlic. When the meat is lightly browned drain the pan.
- Add the green peppers, saute 2 minutes.
- Add the zucchini, tomatoes, jalapeno, basil, chili, salt, lemon juice & tabasco, simmer 15 minutes. Meanwhile cook your pasta (for an easy method see recipe #30358).
- Serve over pasta.
- Sprinkle with parmesan cheese.
SPAGHETTI WITH ZUCCHINI AND GARLIC
Make and share this Spaghetti with Zucchini and Garlic recipe from Food.com.
Provided by Sharon123
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 556.8, Fat 15.4, SaturatedFat 2.2, Sodium 12.3, Carbohydrate 88, Fiber 4.3, Sugar 4.5, Protein 15.8
LOW-CARB ZUCCHINI PASTA
If you are a pasta lover and need a low-carb version closer to the real thing than spaghetti squash, you have found your match! This is a great recipe for one; super-quick and super-versatile. Serve with your favorite sauce.
Provided by DinnerMomma
Categories Side Dish Vegetables Squash Zucchini
Time 15m
Yield 1
Number Of Ingredients 4
Steps:
- Cut lengthwise slices from zucchini using a vegetable peeler, stopping when the seeds are reached. Turn zucchini over and continue 'peeling' until all the zucchini is in long strips; discard seeds. Slice the zucchini into thinner strips resembling spaghetti.
- Heat olive oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. Add water and cook until zucchini is softened, 5 to 7 minutes. Season with salt and pepper.
Nutrition Facts : Calories 157.1 calories, Carbohydrate 7.9 g, Fat 13.9 g, Fiber 2.6 g, Protein 2.9 g, SaturatedFat 2 g, Sodium 180.7 mg, Sugar 4.1 g
CARAMELIZED ZUCCHINI PASTA
This recipe transforms two pounds of grated fresh zucchini into one cup of caramelized zucchini that's rich, sweet and jammy enough to become a pasta sauce. Cooked over moderately high heat in a combination of olive oil and butter, the zucchini fries in its own juices and concentrates its flavor. Adding garlic and basil lends sweetness, but consider adding anchovy, preserved lemon or red-pepper flakes. As browned bits appear in the skillet, deglaze with a few tablespoons of water, chicken stock or vegetable stock to help prevent burning and to incorporate all of those tasty caramelized bits into the sauce. With time and patience, you'll have a not-so-pretty but delicious mixture, like caramelized onions made with zucchini. Eat it tossed with pasta, as is done here, or add it to sandwiches, pizzas or antipasti spreads. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Ali Slagle
Categories dinner, pastas
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large (at least 12-inch) cast iron skillet over medium-high heat, melt the butter and oil. When it's foaming, add the zucchini, garlic, the basil stems and half the basil leaves. Season with 1 1/4 teaspoons salt and a few grinds of pepper. Cover and cook until pooling with liquid, 5 to 7 minutes. Uncover and cook until the liquid evaporates and the zucchini starts to sizzle, 7 to 10 minutes.
- Continue to cook until the zucchini is very soft, dark green, and reduced to about 1 cup, another 20 to 25 minutes. When you see a build up of browned bits on the skillet, add a couple tablespoons of water and stir, scraping up the browned bits. Repeat anytime more browning occurs. If you see burning, deglaze with water and lower the heat. (Caramelized zucchini can be made ahead and refrigerated for up to a week; it also freezes well.)
- Meanwhile, bring a large pot of salted water to a boil. When the zucchini is about done, add the pasta to the boiling water and cook until al dente. Reserve 2 cups of pasta water, then drain the pasta. If the zucchini is ready before the pasta, keep cooking it; the zucchini will only get better the longer it cooks.
- When the pasta's drained, remove the herb stems from the zucchini. Reduce the heat on the zucchini to medium, then add the pasta, 1 cup pasta water, and the Parmesan. Stir until the pasta is glossed with sauce. Add more pasta water as needed to thin the sauce. Stir in the lemon juice and remaining basil, then season to taste with salt and pepper. Serve with more basil, Parmesan and black pepper.
SPAGHETTI ALLA NERANO (SPAGHETTI WITH FRIED ZUCCHINI)
This regional pasta dish from Naples is super simple and easy.
Provided by luv2cook
Time 1h40m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 356.8 calories, Carbohydrate 45.2 g, Cholesterol 5.7 mg, Fat 15 g, Fiber 2.8 g, Protein 10.6 g, SaturatedFat 3.2 g, Sodium 84.7 mg, Sugar 3 g
More about "zucchini spaghetti recipes"
ZUCCHINI SPAGHETTI (ZOODLES WITH MARINARA) - THIS HEALTHY …
From thishealthytable.com
Reviews 5Calories 221 per servingCategory Main Dishes
10 BEST HEALTHY ZUCCHINI SPAGHETTI RECIPES | YUMMLY
From yummly.com
PESTO ZUCCHINI SPAGHETTI RECIPE (ZOODLES) - VEGETARIAN GASTRONOMY
From vegetariangastronomy.com
CHERRY TOMATO AND ZUCCHINI SPAGHETTI | RICARDO
From ricardocuisine.com
ZUCCHINI-BUTER SPAGHETTI RECIPE | REAL SIMPLE
From realsimple.com
KETO ZUCCHINI SPAGHETTI RECIPE WITH MEATBALLS | WHOLESOME YUM
From wholesomeyum.com
PASTA WITH ZUCCHINI 3 WAYS - LA CUCINA ITALIANA
From lacucinaitaliana.com
21 EPIC MEDITERRANEAN ZUCCHINI RECIPES | THE MEDITERRANEAN DISH
From themediterraneandish.com
SPAGHETTI ZUCHINNI - RECIPES | COOKS.COM
From cooks.com
PHOTOS: HOW TO MAKE STANLEY TUCCI'S FAVORITE ZUCCHINI SPAGHETTI
From insider.com
PASTA WITH ZUCCHINI AND TOMATOES - IFOODREAL.COM
From ifoodreal.com
ZUCCHINI SPAGHETTI RECIPE | GOOD FOOD
From goodfood.com.au
BAKED ZUCCHINI NOODLE SPAGHETTI - WHOLESOMELICIOUS
From wholesomelicious.com
GUILT-FREE GARLIC PARMESAN ZUCCHINI NOODLES PASTA
From inspiredtaste.net
PASTA AND ZUCCHINI - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
16 ZUCCHINI SPAGHETTI RECIPES IDEAS - PINTEREST
From pinterest.ca
SPAGHETTI WITH FRIED ZUCCHINI (ALLA NERANO) - THE PASTA PROJECT
From the-pasta-project.com
SPAGHETTI WITH ROASTED ZUCCHINI RECIPE - PASTA RECIPES
From womansday.com
SPAGHETTI WITH ZUCCHINI - ITALY HERITAGE
From italyheritage.com
SPAGHETTI ALLA NERANO (SPAGHETTI WITH ZUCCHINI) - PASTA.COM
From pasta.com
THAT ZUCCHINI SPAGHETTI STANLEY TUCCI LOVES! (SPAGHETTI ALLA …
From youtube.com
ZUCCHINI BUTTER SPAGHETTI – SMITTEN KITCHEN
From smittenkitchen.com
THE THREE BEST WAYS TO COOK ZUCCHINI NOODLES - INSPIRALIZED
From inspiralized.com
ZUCCHINI AS A LOW-CARB SPAGHETTI SUBSTITUTE - SF GATE
From healthyeating.sfgate.com
PASTA WITH CREAMY ZUCCHINI SAUCE | RECIPETIN EATS
From recipetineats.com
CHEF JOHN'S FRIED ZUCCHINI SPAGHETTI, AS GOOD AS TUCCI SAYS
From allrecipes.com
ZUCCHINI SPAGHETTI - A FAMILY FEAST
From afamilyfeast.com
FRIED-ZUCCHINI SPAGHETTI RECIPE - GWYNETH PALTROW | FOOD …
From foodandwine.com
LOWER CARB ZUCCHINI NOODLE SPAGHETTI BAKE - SHE LIKES FOOD
From shelikesfood.com
SPAGHETTI WITH CRISPY ZUCCHINI RECIPE - PINCH OF YUM
From pinchofyum.com
PASTA WITH ZUCCHINI - ERREN'S KITCHEN
From errenskitchen.com
6 BEST ZUCCHINI NOODLE RECIPES - THE SPRUCE EATS
From thespruceeats.com
ZUCCHINI PASTA [VEGAN, VEGETARIAN] - CONTENTEDNESS COOKING
From contentednesscooking.com
HOW TO MAKE ZUCCHINI NOODLES (WITH OR WITHOUT A SPIRALIZER)
From tasteofhome.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #healthy #main-dish #pasta #easy #dietary #low-sodium #low-cholesterol #healthy-2 #low-in-something #pasta-rice-and-grains #spaghetti
You'll also love