ZUCCHINI GARDEN PASTA RECIPES

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OLIVE GARDEN CON ZUCCHINI PASTA RECIPE - FOOD.COM



Olive Garden Con Zucchini Pasta Recipe - Food.com image

This is a wonderful Kopy-Kat Recipe from the Olive Garden. It's a great way to use up alot of Zucchini. Enjoy!

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 23

1/3 cup olive oil
1 cup chopped onion
1 lb fresh mushrooms, divided
1 1/2 teaspoons minced garlic
3 cups fresh tomatoes, crushed
1 (16 ounce) can tomatoes, diced & drained
1 1/2 cups tomato puree
1 cup black olives, sliced & drained
2 teaspoons capers, drained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon fennel seed
1/2 teaspoon salt
4 large zucchini
2 tablespoons olive oil
dried basil, to taste
dried oregano, to taste
salt, to taste
black pepper, to taste
1 lb rigatoni pasta, cooked
grated parmesan cheese

Steps:

  • Sauce:
  • Cut 1/2 half of the mushrooms into quarters and reserve. Finely mince remaining portion. Heat olive oil in a heavy Dutch oven over medium heat. Add onion and minced mushrooms. Cook 10 minutes or until onions are very soft, stirring frequently. Add garlic and mushroom quarters and cook 5 minutes, stirring constantly. Add remaining ingredients, stir and bring to a simmer.
  • Reduce heat and simmer 20 minutes, stirring frequently.
  • Zucchini:
  • Sliced Zucchini lengthwise into 1/4" thick slices. Sprinkle sliced zucchini with salt, pepper, basil and oregano.
  • Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  • Place zucchini slices in one layer in the pan. Saute about 3 minutes per side just until tender. Remove to heated platter and cover to keep warm while sauting remaining zucchini.
  • Add remaining olive oil as needed.
  • Ladle sauce over pasta.
  • Top with zucchini slices and serve.
  • Pass extra sauce and Parmesan cheese.

Nutrition Facts : Calories 872.9, FatContent 35.2, SaturatedFatContent 5.6, CholesterolContent 95.8, SodiumContent 728.6, CarbohydrateContent 120.9, FiberContent 15.2, SugarContent 22.4, ProteinContent 28.1

ZUCCHINI TOMATO PASTA RECIPE: HOW TO MAKE IT



Zucchini Tomato Pasta Recipe: How to Make It image

I came up with this zucchini tomato pasta recipe after planting too many zucchini plants in our vegetable garden. My husband loved it the first time I served it and now we make it quite often.—Joy Turner, Amherst, Ohio

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 20 minutes

Prep Time 20 minutes

Cook Time 60 minutes

Yield 5 cups.

Number Of Ingredients 10

2 tablespoons butter
2 tablespoons canola oil
2 medium onions, chopped
8 large tomatoes, chopped
2 medium zucchini, cut into 1/2-inch pieces
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
Hot cooked pasta

Steps:

  • In a large saucepan, melt butter with oil over medium heat. Add onions, cook and stir until tender, 5-7 minutes. Stir in tomatoes, zucchini, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until zucchini is tender and sauce reaches desired consistency, 50-60 minutes. Serve with pasta.

Nutrition Facts : Calories 89 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 6mg cholesterol, SodiumContent 266mg sodium, CarbohydrateContent 10g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 2g protein. Diabetic Exchanges 2 vegetable

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