Zucchiniandyogurtfarfalle Recipes

Steps:

• In a saucepan with salted boiling water, cook pasta until al dente. Drain and lightly oil. Set aside.
• In a large skillet, brown the zucchini at high heat in oil until lightly golden. Add garlic, rosemary and keep cooking 1 minute. Add pasta and remaining ingredients. Stir well and reheat. Adjust seasoning. You can serve with lamb chops.

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Toss the eggplant with the oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast, stirring occasionally, until browned and tender, about 25 minutes. Add the tomatoes and continue to roast until the tomatoes begin to burst, 5 to 10 minutes more.
• Mash the anchovy and garlic to a paste with 1/2 teaspoon salt and transfer to a large bowl. Whisk in the yogurt, dill, some salt and few grinds of pepper.
• Add the pasta to the boiling water and cook according to package directions. Reserve 1 1/2 cups of the pasta cooking water, then drain the pasta. Add the pasta along with 1 cup of the cooking water to add the yogurt sauce and toss to combine. Thin with more cooking water until everything is evenly coated. Season with salt and pepper. Serve topped with the roasted vegetables, basil and dill fronds.

Steps:

• Cook the pasta in plenty of boiling, salted water, stirring occasionally, until al dente, or firm to the bite, 10 to 12 minutes. Before draining, ladle out 1/2 cup of the boiling cooking water and reserve.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the scallion and garlic; cook, stirring, for 2 minutes. Add the zucchini and yellow squash and cook, stirring, over medium-low heat just until wilted, about 3 minutes.
• Toss the pasta with the zucchini mixture and stir in the basil, mint, reserved cooking water and 1 tablespoon of the cheese. Spoon onto plates, and serve with a light sprinkling of cheese over each serving.

Steps:

• To prepare zuchinni:
• Preheat oven to 500°F.
• In a large shallow roasting pan toss zucchini with oil and salt and roast in middle of oven, stirring once, until browned and falling apart, about 25 minutes. Cool zucchini and in a bowl mash coarse with a potato masher or fork. Stir in yogurt, scallions, and salt and pepper to taste. Spread may be made 1 week ahead and chilled, its surface covered with plastic wrap.
• Serve spread at room temperature with pita toasts.
• To prepare pita toasts:
• Preheat oven to 350°F.
• Halve loaves horizontally to form 8 rounds. Brush rough sides of rounds with oil and season with salt. Cut each round into 8 wedges and bake in 2 batches on a baking sheet in middle of oven until golden, about 10 minutes. Cool toasts on a rack. Toasts may be made 1 week ahead and kept in sealable plastic bags at room temperature. Makes 64 pita toasts.

Steps:

• Place 4 quarts of water in a large pot, season with salt and bring to a boil.
• Wash the zucchini and trim the ends, then grate them on the largest side of a box grater and set aside.
• In a large saucepan, heat the oil and butter and sauté the shallot and celery over medium heat, stirring, until the vegetables soften and begin to turn translucent. Add the minced garlic and continue cooking for another minute. Add the zucchini to the pan and sauté until the zucchini begins to soften and wilt.
• In the meantime, add the pasta to the boiling water and stir occasionally as the pasta cooks.
• Season the vegetables with salt and pepper. When the pasta is almost al dente, add the lemon juice, 1/4 of a cup of the pasta cooking water and the cheese to the pan, stirring to melt the cheese. Stir in the parsley and basil and let the mixture simmer gently for a moment or two.
• Drain the pasta, reserving some of the cooking water in case it is needed; add the pasta to the pan with the sauce and toss to coat it completely. Let the pasta cook in the pan for a minute, adding a splash of the reserved cooking water if the sauce seems too tight. Transfer to a warm bowl and serve immediately.

Steps:

• Preheat oven to 450°F. Line rimmed baking sheet with aluminum foil. Place asparagus on prepared sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat; spread in single layer. Roast until asparagus is tender, about 10 minutes. (Can be prepared 2 hours ahead; let stand at room temperature.)
• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking water. Return pasta to pot. Stir in mascarpone, grated Parmesan cheese, and asparagus. Toss over medium-low heat until pasta is coated with sauce and mixture is heated through, adding reserved pasta water by 1/4 cupfuls if dry, about 3 minutes.
• Mound pasta in large shallow serving bowl. Sprinkle with hazelnuts, chives, and Parmesan cheese shavings.
• *Italian cream cheese; can be found at Italian markets and some supermarkets.

Steps:

• Heat broiler. Brush a rimmed baking sheet with 1 tablespoon oil. Arrange zucchini in a single layer, cut side up. Brush with 1 tablespoon oil and season with salt and pepper. Broil until zucchini are deep golden brown, 8 to 10 minutes.
• Meanwhile, in a small bowl, stir together yogurt, lemon juice, coriander, and mustard. Season with salt and pepper. Transfer zucchini to a serving platter, drizzle with yogurt sauce, and sprinkle with cilantro.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups.
• In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, pecans, and raisins. Scoop into the prepared muffin cups.
• Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.