ZUCCHINI BREAD NYTIMES RECIPES

Name: Zucchini Pasta
Total time: 30 min
Yield: 4 servings
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.

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

CHEDDAR-SAUERKRAUT TOAST RECIPE - NYT COOKING

Cheddar-Sauerkraut Toast Recipe - NYT Cooking image

This 10-minute, vegetarian meal is happily reminiscent of a Welsh Rarebit, a Reuben sandwich and nachos. Toast slices of bread under the broiler, then top with the fermented trio of sauerkraut, pickled jalapeños and Cheddar. After a few minutes under the broiler, the cheese bubbles and crisps and the cabbage warms and mellows. The sauerkraut provides plenty of vegetables and, along with the jalapeño, tames the richness of the cheese. Adapt as you wish: Smear mustard or horseradish on the bread or trade the sauerkraut for kimchi.

Provided by Ali Slagle

Total Time 10 minutes

Yield 4 servings

Number Of Ingredients 4

Ingredients

4 slices of bread, such as sourdough, rye, pumpernickel or rustic country bread
2 cups (8 ounces) drained sauerkraut, coarsely chopped
16 slices (about 1/3 cup) pickled jalapeños
1 cup (4 ounces) grated sharp Cheddar

Steps:

In the oven or toaster oven, heat the broiler to high with a rack 6 or fewer inches from the heat source. Place the bread on a foil-lined baking sheet or tray. Broil until toasted, 1 to 2 minutes per side. (Watch closely as broilers and breads vary.)
Top each slice of bread evenly with the sauerkraut, followed by the jalapeños, then the cheese. Spread the toppings all the way to the edge of the bread to prevent burning.
Broil until the cheese is bubbling and browned in spots, 3 to 5 minutes. Let cool slightly, then dig in.

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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.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Calories 407 per serving

Drain pasta and finish cooking it in sauce. Serve, garnished with parsley or Parmesan.

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