ZUCCHINI PASTA RECIPE - NYT COOKING
Zucchini, not pasta, is the star of the show in this easy weeknight dish from Mark Bittman. Six zucchinis, two tomatoes and one onion for a half pound of pasta make this a vegetable-rich tangle that makes worthy use of your farmers' market haul.
Provided by Mark Bittman
Total Time 30 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add zucchini, onion and thyme, and cook, stirring occasionally. Add salt and pepper and adjust heat so onion and zucchini release their liquid without browning. Cook for about 20 minutes, or until very tender.
- Add tomatoes and their liquid to zucchini and raise heat a bit so mixture bubbles. Cook pasta until it is nearly but not quite tender. If sauce threatens to dry out, add a little pasta cooking water.
- Drain pasta and finish cooking it in sauce. Serve, garnished with parsley or Parmesan.
Nutrition Facts : @context http//schema.org, Calories 407, UnsaturatedFatContent 12 grams, CarbohydrateContent 58 grams, FatContent 15 grams, FiberContent 6 grams, ProteinContent 12 grams, SaturatedFatContent 2 grams, SodiumContent 1028 milligrams, SugarContent 11 grams
ZUCCHINI RIBBON PASTA RECIPE | ELLIE KRIEGER | FOOD NETWORK
Provided by Ellie Krieger
Categories main-dish
Total Time 40 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield 4 servings, serving size: 2 cups
Number Of Ingredients 12
Steps:
- In a large pasta pot, cook pasta "al dente", 1 or 2 minutes less than the package instructions call for. Drain.
- Meanwhile, slice off ends of zucchini and discard. Cut zucchini in half lengthwise. Using a mandoline, or carefully with a sharp knife, slice zucchini into very thin (about 1/8-inch) slices, trying to keep some skin on each piece for color. Stack slices and cut in half lengthwise. Reserve zucchini ribbons in a large bowl.
- In the pasta pot, heat the olive oil over low-medium heat. Add garlic and cook until soft and translucent but not browned, about 1 minute. Add zucchini ribbons and 1/4 cup chicken broth, raise heat to medium-high and cook until zucchini is still somewhat firm but just cooked, about 3 minutes. Return pasta to pot and add remaining chicken stock; cook for 2 to 3 minutes, until liquid has mostly absorbed into the pasta. Add 1/4 cup of the Parmesan, parsley, basil, red pepper flakes, black pepper and toss to combine. Season with salt, to taste. Serve garnished with additional parsley, basil and the remaining 2 tablespoons of cheese.
Nutrition Facts : Calories 490, FatContent 16 grams, SaturatedFatContent 3.5 grams, CholesterolContent 5 milligrams, SodiumContent 240 milligrams, CarbohydrateContent 74 grams, FiberContent 14 grams, ProteinContent 22 grams
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ZUCCHINI PASTA RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.4
Total Time 25 minutes
Category Side Dishes
Cuisine Europe, Italian
Calories 219 calories per serving
- Cook linguine according to package directions. In a sieve or colander, drain the zucchini, squeezing to remove excess liquid. Pat dry. , In a large nonstick skillet, saute zucchini in oil for 2 minutes. Add garlic; saute 1-2 minutes longer or until zucchini is tender. Transfer to a large bowl. Add the yogurt, cheese, salt and pepper. Drain linguine; add to zucchini mixture and toss to coat.
ZUCCHINI PASTA RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.4
Total Time 25 minutes
Category Side Dishes
Cuisine Europe, Italian
Calories 219 calories per serving
- Cook linguine according to package directions. In a sieve or colander, drain the zucchini, squeezing to remove excess liquid. Pat dry. , In a large nonstick skillet, saute zucchini in oil for 2 minutes. Add garlic; saute 1-2 minutes longer or until zucchini is tender. Transfer to a large bowl. Add the yogurt, cheese, salt and pepper. Drain linguine; add to zucchini mixture and toss to coat.
BEAUTIFUL COURGETTE CARBONARA | JAMIE OLIVER PASTA RECIPES
From jamieoliver.com
Total Time 20 minutes
Cuisine italian
Calories 459 calories per serving
- Put a large pan of salted water on to boil.
- Halve and then quarter any larger courgettes lengthways. Cut out and discard any fluffy middle bits, and slice the courgettes at an angle into pieces roughly the same size and shape as the penne. Smaller courgettes can simply be sliced finely.
- Your water will now be boiling, so add the penne to the pan and cook according to the packet instructions.
- To make your creamy carbonara sauce, separate the eggs and put the yolks into a bowl (saving the whites for another recipe). Add the cream and grate in half the Parmesan, and mix together with a fork. Season lightly with sea salt and black pepper, and put to one side.
- Heat a very large frying pan (a 35cm one is a good start – every house should have one!) and add a good splash of olive oil. Cut the pancetta or bacon into chunky lardons and fry until dark brown and crisp.
- Add the courgette slices and 2 big pinches of black pepper, not just to season but to give it a bit of a kick. Pick, chop and sprinkle in the thyme leaves (reserving any flowers), give everything a stir, so the courgettes become coated with all the lovely bacon-flavoured oil, and fry until they start to turn lightly golden and have softened slightly.
- It’s very important to get this next bit right or your carbonara could end up ruined. You need to work quickly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the courgettes, bacon and lovely flavours, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you’ll scramble the eggs.)
- Get everyone around the table, ready to eat straight away. While you’re tossing the pasta and sauce, grate in the rest of the Parmesan and add a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning.
- If you’ve managed to get any courgette flowers, tear them over the top, then serve and eat immediately, as the sauce can become thick and stodgy if left too long.
SPINACH PICI PASTA | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 500 calories per serving
- In a food processor, blitz the spinach and flour until a ball of dough forms, letting the machine do all the work. Touch the dough – it shouldn’t be sticky, you want a playdough consistency, so add a little more flour, if needed.
- To make the pici, simply tear off 2cm balls of dough and roll them out into long thin sausage shapes – think fine green beans – on a clean surface (the beauty is that they’re all different, so get little helpers involved, if you can).
- Cook the pici straight away, or leave them to dry out for a few hours, or even overnight.
- Put a large pan of salted water on to boil. Put a large frying pan on a medium heat with 2 tablespoons of olive oil. Peel, finely slice and add the garlic, along with the chilli flakes.
- Finely slice and add the courgettes, then halve and add the tomatoes. Cook it all for 5 minutes, then stir in the pine nuts and add a ladleful of boiling water. Leave on the lowest heat while you cook the pasta.
- Add the pici to your pan of boiling salted water. If it’s freshly rolled it will only need about 5 minutes, but if you’ve let it dry give it 8 to 10 minutes, checking on it to make sure you get lovely al dente pasta.
- Drain, reserving a mugful of cooking water, then toss through the veg.
- Reserving the baby basil leaves, finely slice the bigger ones and stir into the pan with most of the finely grated Parmesan, loosening with a little reserved water, if needed.
- Divide between your warm plates and serve with a few drips of extra virgin olive oil, with the remaining Parmesan and the baby basil leaves sprinkled over.
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