Cheesy Zucchini One Pot Pasta Food

VEGETABLE PASTA - ONE POT!

Vegetable Pasta - One Pot! image

Recipe video above. A quick healthy dinner with more veg and less pasta, all made in one pot! For a lower cal option, skip the cheese and serve with parmesan sprinkled on top. Workflow: Get the onion cooking while you prep the other ingredients.

Provided by Nagi

Categories Mains

Time 20m

Number Of Ingredients 19

Ingredients

1 tbsp olive oil
2 garlic cloves (, minced)
1 onion (, finely chopped)
2 zucchinis* (, halved lengthwise and cut into sliced 0.8cm / 1/3" slices)
1 red capsicum/bell pepper* (, halved and sliced)
1 cup corn* ((frozen or canned))
1 broccoli* (, broken into bite size florets)
250g/ 0.5lb ziti/penne (, or other short pasta (Note 1))
800 g / 28 oz crushed tomato
1.5 cups / 375 ml vegetable or chicken broth
2 tbsp tomato paste
1 tbsp Italian herb mix ((or other dried herbs))
1 tsp garlic powder
1/2 tsp red pepper flakes ((chilli flakes, adjust spiciness to taste))
1.5 tsp salt
0.5 tsp black pepper
1.5 cups shredded cheese of choice ((Cheddar, tasty, Monterey Jack etc))
Finely chopped parsley ((optional))
Parmesan ((if not using cheese))

Steps:

Heat oil in a large pot over medium. Add garlic and onion - cook slowly for 3 to 4 minutes until onion is translucent and sweet.
Turn heat up to medium high, add zucchini and capsicum. Cook 1 1/2 minutes.
Add remaining ingredients EXCEPT pasta and broccoli. Stir until tomato paste dissolves.
When liquid starts bubbling, lower heat to medium, add pasta and stir. Top with broccoli, push in.
Place lid on and cook for 5 minutes.
Remove lid. Cook for another 3 to 4 minutes, stirring frequently, until pasta is almost cooked through and most of the liquid has been absorbed by the pasta.
Stir through half the cheese (if using). Adjust salt and pepper to taste.
Top with remaining cheese, put lid on. Leave for 1 minute until cheese is melted and pasta is perfectly cooked.
Garnish with parsley and serve immediately. Don't leave leftovers in the pot, residual heat will overcook the pasta so transfer into a serving dish.

Nutrition Facts : Calories 378 kcal, Carbohydrate 72 g, Protein 15 g, Fat 5 g, Sodium 1273 mg, Fiber 11 g, Sugar 16 g, ServingSize 1 serving

CREAMY ONE POT PASTA WITH ZUCCHINI

Creamy One Pot Pasta with Zucchini image

This 30-minute creamy pasta with jammy zucchini is your answer to peak summer weeknight cooking.

Provided by Sara Tane

Categories Dinner Lunch Entree Pasta

Time 30m

Yield 8

Number Of Ingredients 9

Ingredients

1/4 cup olive oil
4 large or 5 medium zucchini (2 pounds), coarsely grated
2 1/2 teaspoons kosher salt, divided, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
3 1/4 cups water
1 pound dry rigatoni or penne pasta
6 ounces cream cheese, softened
1 lemon, zested and juiced (about 2 tablespoons juice)
1/4 chopped toasted walnuts

Steps:

Cook the zucchini: Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the zucchini and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook the zucchini, stirring occasionally, until it expels liquid, the liquid cooks off, and the zucchini caramelizes into a jam-like, spreadable consistency, 10 to 12 minutes. If you start to notice any browning at the bottom of your pot, reduce the heat to medium. Once jammy, transfer the zucchini into a medium bowl and set it aside.
Cook the pasta: In the same pot (don't worry about wiping off any browned bits or pieces of zucchini that might be left in the pot), add 3 1/4 cups water and bring it to a boil over high heat. Season the water with the remaining 1 1/2 teaspoons salt. Once water is boiling, add the pasta and cream cheese, and reduce the heat to medium-high. Break up the cream cheese with the back of a wooden spoon to disperse throughout. It's okay if the pasta isn't completely submerged in liquid. Cook, stirring frequently until the pasta is al dente and liquid is reduced and creamy, 11 to 13 minutes. If all the moisture cooks off and the pasta is still undercooked, add a splash of water.
Add the zucchini back in: Add the cooked zucchini, lemon zest, and lemon juice and cook until warmed through, 2 minutes. Add a splash of water to create a thin, glossy sauce, if needed. Season to taste with salt and pepper, if needed. Divide between bowls and top with toasted walnuts. Serve. Though it's best enjoyed immediately, you can always refrigerate leftovers in an airtight container for up to 3 days and reheat it in the microwave or in a saucepan with a splash of water. Did you love the recipe? Leave us stars below!

Nutrition Facts : Calories 266 kcal, Carbohydrate 23 g, Cholesterol 21 mg, Fiber 2 g, Protein 6 g, SaturatedFat 6 g, Sodium 469 mg, Sugar 3 g, Fat 17 g, UnsaturatedFat 0 g

CHEESY ZUCCHINI STICKS RECIPE BY TASTY

Cheesy Zucchini Sticks Recipe by Tasty image

Here's what you need: zucchinis, grated parmesan cheese, garlic powder, pepper, red pepper flakes, salt, egg, cheddar cheese, mozzarella cheese

Provided by Tasty

Categories Appetizers

Yield 2 servings

Number Of Ingredients 9

Ingredients

4 zucchinis
⅓ cup grated parmesan cheese
1 tablespoon garlic powder
1 teaspoon pepper
½ teaspoon red pepper flakes
½ teaspoon salt
1 egg
⅓ cup cheddar cheese
½ cup mozzarella cheese

Steps:

Preheat oven to 400ºF (220ºC).
Grate zucchini into a medium bowl.
Transfer grated zucchini into a large bowl and add parmesan cheese, garlic powder, pepper, red pepper flakes, salt, and egg. Mix together.
Pour the mixture onto a small towel and wring the excess fluid from mix.
Place a piece of parchment paper on a baking sheet and spread mixture evenly into a square about a ½-inch (1cm) thick.
Bake for 35-40 minutes or until middle has thickened.
Remove from oven and spread cheddar and mozzarella cheese over top .
Place back in the oven at 350ºF (180ºC) for 10 more minutes or until cheese melts and is bubbling.
Let cool for 5 minutes, then cut.
Serve with marinara, ranch, or any sauce of your choosing!
Enjoy!

Nutrition Facts : Calories 411 calories, Carbohydrate 20 grams, Fat 24 grams, Fiber 5 grams, Protein 31 grams, Sugar 9 grams

ONE-POT ZUCCHINI-BASIL PASTA

One-Pot Zucchini-Basil Pasta image

This no-colander-necessary, one-pot pasta method isn't a gimmick: Cooking the noodles in just enough seasoned stock means they're done in the same amount of time it takes the liquid to reduce into a concentrated, extra flavorful sauce. Mascarpone makes it silky, though crème fraîche or even softened cream cheese would be solid substitutes. While the pasta cooks, make a quick gremolata of chopped parsley, salted almonds and basil, which adds brightness and texture to the finished dish. Though this pasta comes together quickly, it requires more attention than some: Be sure to stir frequently so the noodles cook evenly, and add a splash of water toward the end of cooking, as needed, so they stay saucy.

Provided by Alexa Weibel

Categories dinner, easy, for two, lunch, quick, weekday, pastas, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 3/4 cups vegetable stock
12 ounces medium pasta shells
2 medium zucchini (about 14 ounces total), trimmed and cut into 1/2-inch cubes
4 ounces mascarpone, crème fraîche or softened cream cheese
1 large garlic clove, finely chopped
1/3 packed cup thinly sliced basil
Kosher salt and black pepper
3 tablespoons chopped roasted salted almonds
3 tablespoons chopped Italian parsley

Steps:

In a large, deep 12-inch skillet, bring stock to a boil over high heat. Once stock boils, stir in pasta, zucchini, mascarpone, garlic and half the basil; season generously with salt and pepper and reduce the heat to medium-high. Cook, stirring frequently, until pasta is tender and liquid is reduced until thickened and creamy, 12 to 13 minutes, adding a splash of water during the last few minutes of cooking if needed to moisten. Season to taste with salt and pepper.
Meanwhile, prepare the gremolata: Chop almonds and parsley with remaining basil until finely chopped and combined; season with salt and pepper.
Divide pasta among shallow bowls. Sprinkle with gremolata and serve immediately.

CHEESY SAUSAGE ONE-POT GNOCCHI

Cheesy Sausage One-Pot Gnocchi image

This quick dish packs lots of flavors in one pot-Italian sausage, zucchini, pesto, kale and mascarpone, to name a few. Store-bought gnocchi is a convenient shortcut ingredient that cooks in just a few minutes. And since the gnocchi simmers right in the sauce, there's no need for a separate pot.

Provided by Ree Drummond Bio & Top Recipes

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

1 pound bulk Italian sausage
2 tablespoons olive oil
1/2 teaspoon chile flakes, or more to taste
3 cloves garlic, minced
1 shallot, thinly sliced
1 cup fresh or frozen corn
1 small zucchini, sliced into 1/4-inch rounds
1 small summer squash, sliced into 1/4-inch rounds
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
2 cups chicken stock
One 15-ounce can tomato sauce
2 heaping tablespoons pesto
One 15-ounce package gnocchi
3 cups torn kale
4 ounces mascarpone
Small block Parmesan, for grating
1/4 cup fresh basil leaves

Steps:

Heat a large pot over medium heat. Brown the sausage in larger chunks, 4 to 5 minutes. Remove with a slotted spoon and reserve. Drizzle in the olive oil, then add the chile flakes, garlic and shallot. Give the pan a stir, then add the corn, zucchini and summer squash and cook to soften, 2 to 3 minutes. Add the tomato paste and a big pinch of salt and pepper. Stir to coat. Deglaze with the chicken stock, scraping the pan. Stir in the tomato sauce and pesto, then bring to a boil. Add the gnocchi, kale and reserved sausage, then reduce the heat to a simmer. Cook, stirring frequently, until the gnocchi are tender and the sauce has thickened, 6 to 7 minutes. Stir in the mascarpone and taste. Adjust the seasoning as needed. Serve, garnished with grated Parmesan and basil.