SPAGHETTI AND ZUCCHINI RECIPE RECIPES
ZUCCHINI SPAGHETTI RECIPE | ALLRECIPES
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 European Italian
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 3 servings
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, CarbohydrateContent 29.4 g, CholesterolContent 92.9 mg, FatContent 24.6 g, FiberContent 7.6 g, ProteinContent 32.1 g, SaturatedFatContent 9.4 g, SodiumContent 3800.7 mg, SugarContent 18 g
LEMON SPAGHETTI RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK
Provided by Giada De Laurentiis
Total Time 18 minutes
Prep Time 10 minutes
Cook Time 8 minutes
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
- Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.
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- Trim the ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in. shells. Finely chop pulp. , In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain. Remove from the heat. Add 1/2 cup cheese, ketchup, salt and pepper; mix well. Spoon into the zucchini shells. Place in a greased 13x9-in. baking dish. Sprinkle with remaining cheese. , Bake, uncovered, at 350° until zucchini is tender, 25-30 minutes.
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After working hard all our lives and raising a family, we're now enjoying a simpler life. Getting back to the basics means enjoying old-fashioned comfort foods like these stuffed zucchini boats. —Mrs. C. Thon, Atlin, British Columbia
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