ZUCCHINI AND SQUASH PASTA RECIPE RECIPES

ZUCCHINI PASTA RECIPE | ALLRECIPES

Zucchini Pasta Recipe | Allrecipes image

Pasta with zucchini in a garlicky sauce. Serve with crusty bread and a chilled white wine, if desired.

Provided by ELLENC

Categories Fruits and Vegetables Vegetables Squash

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 pound rotini pasta
5 small zucchini, sliced
? cup olive oil
4 cloves garlic, minced
1 pinch crushed red pepper flakes
? cup chopped fresh parsley
salt and pepper to taste
½ cup grated Parmesan cheese

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and reserve.
Fill a medium sauce pan with lightly salted water. Add zucchini and bring to a boil; boil for 10 minutes or until tender.
In a large skillet, saute garlic in oil and hot pepper flakes. Add drained zucchini and parsley, then mix all together and simmer for 5 to 10 minutes. Toss with pasta; then add cheese and salt and pepper to taste, and serve.

Nutrition Facts : Calories 319.8 calories, CarbohydrateContent 44.7 g, CholesterolContent 4.4 mg, FatContent 11.9 g, FiberContent 2.9 g, ProteinContent 10.5 g, SaturatedFatContent 2.4 g, SodiumContent 88.6 mg, SugarContent 3.3 g

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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