JULIENNE ZUCCHINI PASTA RECIPES

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COURGETTE LEMON PASTA RECIPE | JAMIE OLIVER PASTA RECIPES



Courgette lemon pasta recipe | Jamie Oliver pasta recipes image

Total Time 15 minutes

Yield 2

Number Of Ingredients 5

150 g dried linguine
2 mixed-colour courgettes
½ a bunch of fresh mint (15g)
30 g Parmesan cheese
1 lemon

Steps:

    1. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
    2. Meanwhile, slice the courgettes lengthways, then again into long matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!).
    3. Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil, then add the courgettes.
    4. Cook for 4 minutes, tossing regularly, while you finely slice the mint leaves, then stir them into the pan.
    5. Toss the drained pasta into the courgette pan with a splash of reserved cooking water.
    6. Finely grate in most of the Parmesan and a little lemon zest, squeeze in all the juice, toss well, then taste and season to perfection with sea salt and black pepper.
    7. Dish up, finely grate over the remaining Parmesan and drizzle with 1 teaspoon of extra virgin olive oil before tucking in.

Nutrition Facts : Calories 430 calories, FatContent 14.5 g fat, SaturatedFatContent 4.4 g saturated fat, ProteinContent 18.4 g protein, CarbohydrateContent 60 g carbohydrate, SugarContent 6.3 g sugar, SodiumContent 0.8 g salt, FiberContent 2.2 g fibre

ORZO WITH ROASTED VEGETABLES RECIPE | INA GARTEN | FOOD ...



Orzo with Roasted Vegetables Recipe | Ina Garten | Food ... image

This recipe is a slight variation of a wonderful summer dish invented by Sarah Leah Chase in her book The Open House Cookbook.

Provided by Ina Garten

Categories     side-dish

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 17

1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 scallions, minced (white and green parts)
1/4 cup pignolis (pine nuts), toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into julienne

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
  • Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
  • For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

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