PASTA ZUCCHINI RECIPE RECIPES

Name: Zucchini Ribbon Pasta
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings, serving size: 2 cups
Cuisine: italian
Ingredients: 3/4 pound whole-wheat fettuccini; 2 medium green zucchini (about 1 pound); 2 medium yellow zucchini (about 1 pound); 3 tablespoons olive oil; 4 cloves garlic, chopped; 1 cup low-sodium chicken broth; 1/4 cup grated (1-ounce) Parmesan (lightly packed), plus 2 tablespoons; 1/3 cup finely minced parsley leaves, plus more for garnish; 1 cup thinly sliced basil leaves, plus more for garnish; 1/2 teaspoon red pepper flakes; 1/2 teaspoon fresh ground black pepper; Salt

ZUCCHINI RIBBON PASTA RECIPE | ELLIE KRIEGER | FOOD NETWORK

Zucchini Ribbon Pasta Recipe | Ellie Krieger | Food Network image

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

Ingredients

3/4 pound whole-wheat fettuccini
2 medium green zucchini (about 1 pound)
2 medium yellow zucchini (about 1 pound)
3 tablespoons olive oil
4 cloves garlic, chopped
1 cup low-sodium chicken broth
1/4 cup grated (1-ounce) Parmesan (lightly packed), plus 2 tablespoons
1/3 cup finely minced parsley leaves, plus more for garnish
1 cup thinly sliced basil leaves, plus more for garnish
1/2 teaspoon red pepper flakes
1/2 teaspoon fresh ground black pepper
Salt

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

ZUCCHINI PASTA RECIPE - NYT COOKING

Zucchini Pasta Recipe - NYT Cooking image

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

Ingredients

Salt and pepper
1/4 cup extra virgin olive oil
5 or 6 medium zucchini, rinsed, trimmed and cut into ribbons or coins
1 large onion, chopped
2 or 3 sprigs thyme
2 tomatoes, in wedges or roughly chopped, with their juice
1/2 pound cut pasta, like ziti or penne
Freshly grated Parmesan or freshly chopped parsley for garnish.

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

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Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

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From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 430 calories per serving

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.
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Total Time 20 minutes
Cuisine italian
Calories 459 calories per serving

1. Put a large pan of salted water on to boil.
2. 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.
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6. 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.
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9. 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.

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1. Put a large pan of salted water on to boil.
2. 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.
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6. 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.
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9. 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.

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From foodnetwork.com
Reviews 4.5
Total Time 40 minutes
Category main-dish
Cuisine italian
Calories 490 per serving

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From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 430 calories per serving

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.

See details

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1. Put a large pan of salted water on to boil.
2. 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.
3. Your water will now be boiling, so add the penne to the pan and cook according to the packet instructions.
4. 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.
5. 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.
6. 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.
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8. 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.
9. 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.

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