CREAMY GOAT CHEESE PASTA WITH ZUCCHINI AND TOMATOES
Zucchini and tomatoes bring fresh summertime flavour to this quick and easy pasta recipe. Together with a creamy goat cheese sauce, it's a simple and delicious family meal.
Provided by Marie
Categories Dinner
Time 25m
Number Of Ingredients 10
Steps:
- Boil the linguine pasta in salted water according to package directions until al dente. Drain and reserve ½ cup of pasta water.
- In a large bowl, whisk together the reserved pasta water with the goat cheese, lemon juice, salt, and pepper until the sauce is smooth and creamy. Place the pasta into the sauce and gently toss (using tongs) until it is well coated. Set aside.
- In a medium skillet at medium-high heat, add the olive oil and onion and sauté until translucent, about 2-3 minutes. Add in the zucchini and tomatoes and stir occasionally, until the zucchini is tender-crisp, another 2-3 minutes.
- Plate the pasta and then top with the sautéed vegetables. Sprinkle with fresh basil and taste for additional salt and pepper. Best served immediately.
Nutrition Facts : Calories 279 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 13 grams fat, Fiber 3 grams fiber, Protein 13 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 278 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
COURGETTE & TOMATO LINGUINE
This sauce is based on the classic Italian bacon and tomato sauce, amatriciana - but it's great without the bacon for veggies, too
Provided by Barney Desmazery
Categories Dinner, Lunch, Pasta, Starter
Time 45m
Yield Serves 4 as a starter
Number Of Ingredients 10
Steps:
- Heat the olive oil in a frying pan. Cook the pancetta or bacon until crisp, add the courgettes, then sizzle for 4 mins until golden. Add the garlic and chilli to the courgettes, cook for 1 min, then sprinkle with sugar and splash in the vinegar. Tip over the canned tomatoes, turn up the heat, season with salt and pepper, then simmer for 10 mins.
- While the sauce is simmering, cook the linguine, then drain. Toss the pasta through the sauce, then scatter with parsley and drizzle with a little more olive oil.
Nutrition Facts : Calories 551 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 2.24 milligram of sodium
LEMONY COURGETTE LINGUINE
Provided by Jamie Oliver
Categories Cheap & cheerful Courgette Fruit Cheap & cheerful
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
- Meanwhile, slice the courgettes lengthways, then again into long matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!).
- Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil, then add the courgettes.
- Cook for 4 minutes, tossing regularly, while you finely slice the mint leaves, then stir them into the pan.
- Toss the drained pasta into the courgette pan with a splash of reserved cooking water.
- Finely grate in most of the Parmesan and a little lemon zest, squeeze in all the juice, toss well, then taste and season to perfection with sea salt and black pepper.
- Dish up, finely grate over the remaining Parmesan and drizzle with 1 teaspoon of extra virgin olive oil before tucking in.
Nutrition Facts : Calories 430 calories, Fat 14.5 g fat, SaturatedFat 4.4 g saturated fat, Protein 18.4 g protein, Carbohydrate 60 g carbohydrate, Sugar 6.3 g sugar, Sodium 0.8 g salt, Fiber 2.2 g fibre
ROASTED TOMATO AND ZUCCHINI PASTA
The roasting is an extra step that makes a world of difference in this recipe. I didn't use as much oil in this as the recipe states - using cooking spray on the roasting pan and on the vegetables worked very well to replace much of it. From Everyday Food Magazine March/April 2003
Provided by Vino Girl
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 450°.
- On rimmed baking sheet, toss zucchini, tomatoes, and garlic with 5 tablespoons oil; season with salt and pepper.
- Spread into single layer; roast until zucchini is lightly browned, 20 to 25 minutes.
- Meanwhile, in large pot of boiling salted water, cook pasta until al dente, about 12 minutes.
- Drain pasta, reserving 1/2 cup cooking water.
- Return pasta to pot. Toss with remaining tablespoon oil; cover.
- Pour reserved pasta water onto baking sheet of cooked vegetables; scrape with a wooden spoon to loosen browned bits.
- Stir vegetables and juices into pasta.
- Add parsley and Parmesan; toss to combine.
- Serve with more Parmesan.
ZUCCHINI, MUSHROOM, AND FRESH TOMATO SAUCE OVER PASTA
Make and share this Zucchini, Mushroom, and Fresh Tomato Sauce over Pasta recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Cholesterol
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a wide saucepan; add in onion; stir/saute 5 minutes.
- Stir in zucchini and mushrooms; saute over high heat, stirring, until tender, about 10 minutes.
- Stir in garlic; saute 1 minute.
- Add in tomatoes; cook/stir 5 minutes.
- Add in salt, parsley, and basil.
- Toss hot pasta with the sauce; serve immediately; sprinkle grated parmesan on top.
Nutrition Facts : Calories 494.1, Fat 9.4, SaturatedFat 1.3, Sodium 303.5, Carbohydrate 96.2, Fiber 14, Sugar 2.9, Protein 10.2
ROASTED ZUCCHINI AND TOMATO PASTA
Roasting the zucchini and tomatoes rather than sauteing them intensifies their flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees. On rimmed baking sheet, toss zucchini, tomatoes, and garlic with 5 tablespoons oil; season with salt and pepper. Spread into single layer; roast until zucchini is lightly browned, 20 to 25 minutes.
- In large pot of boiling salted water, cook pasta until al dente, about 12 minutes. Drain pasta, reserving 1/2 cup cooking water. Return pasta to pot. Toss with remaining tablespoon oil; cover.
- Pour reserved pasta water onto baking sheet of cooked vegetables; scrape with a wooden spoon to loosen browned bits. Stir vegetables and juices into pasta. Add parsley and Parmesan; toss to combine. Serve with more Parmesan.
CREAMY TOMATO BASIL ZUCCHINI "LINGUINI"
Make and share this Creamy Tomato Basil Zucchini "Linguini" recipe from Food.com.
Provided by Janice
Categories Chicken
Time 40m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- 1. Use a peeler to thinly slice zucchini into "linguini" noodles. Set aside in a bowl and mix with salt. Let sit for 20 minutes to draw moisture out of the noodles. Drain the zucchini with a clean dish cloth or paper towels.
- 2. Heat olive oil in a large skillet. Add in chicken breast, salt, pepper, and garlic powder. Cook until no longer pink. Add in zucchini noodles, cherry tomatoes, and dried basil. Cook for an additional minute and remove from heat. Set aside in a bowl.
- 3. Heat olive oil for for the creamy sauce in the skillet. Add in garlic cloves and cook for about 30 seconds. Add in chicken broth to cool skillet, and reduce heat to low. (This step is important: if skillet is too hot, the Greek yogurt will curdle, so allow it to cool down before adding it in).
- 4. Add in Greek yogurt, Parmesan, and dried basil. Mix until well combined. Add in the chicken, zoodles, and tomato mixture. Mix together and then remove from heat.
- 5. Serve and garnish with fresh chopped basil (optional).
- 6. Enjoy!
Nutrition Facts : Calories 413.1, Fat 28.4, SaturatedFat 8.4, Cholesterol 68.4, Sodium 2286.5, Carbohydrate 12.3, Fiber 3.3, Sugar 7.2, Protein 28.9
ZUCCHINI TOMATO PASTA FRITTATA
Although the original recipe did not call for garlic, I like to add in about 1/2 tablespoon in when frying the veggies, but that is only optional of coarse. This makes a wonderful light dinner served with a side salad. If desired you can even throw in just a little cubed cooked ham or cooked bacon, but not too much as there won't be enough room for the frittata to fit into the pan. This is very good, and a great way to use up any leftover spaghetti or linguine pasta.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 45m
Yield 6-8 wedges
Number Of Ingredients 13
Steps:
- In a oven-proof 10-inch skillet (or a large skillet) melt butter and sauté the onions, zucchini and tomatoes for 2-3 minutes (this can be done hours in advance).
- In a large bowl, whisk eggs with half and half cream, basil and Romano or Parmesan cheese.
- Add in sautéed zucchini mixture, pasta, seasoning salt (or regular salt) and pepper; mix well to combine.
- Heat oil in the frypan.
- Add in the egg/pasta mixture; tossing with a spatula or metal tongs for 3 minutes on top of stove.
- At this point you can sprinkle Parmesan, grated cheddar or mozzarella cheese ON TOP of the frittata before baking if desired, but it is optional.
- Set oven to 400°F and transfer the frypan to the oven.
- Bake for about 15-20 minutes, or until eggs are set and puffed (try not to over bake, or you frittata will be dry).
- Remove from oven and allow frittata to set for about 1 minute, then unmold onto serving platter.
- Cut into wedges and serve.
Nutrition Facts : Calories 371.9, Fat 27.3, SaturatedFat 11.7, Cholesterol 289.3, Sodium 218.4, Carbohydrate 19.3, Fiber 3.2, Sugar 2.4, Protein 13.5
TAGLIATELLE WITH SHRIMP, ZUCCHINI AND CHERRY TOMATOES
Steps:
- Bring a large pot of well-salted water to a boil over medium heat.
- Coat a large, wide pot set over medium-high heat with olive oil. Toss in the garlic and crushed red pepper. When the garlic becomes golden and very aromatic, remove from the pan and discard. Toss in the tomatoes, zucchini and onions and roll them around in the oil. Add 1 cup of the stock and season with salt. Reduce the heat to medium and cook until the tomatoes start to burst and give off their juices, 8 to 10 minutes. Add 1/2 cup more stock if the liquid level is very low.
- Drop the tagliatelle into the boiling water and cook for 2 to 3 minutes. Toss the shrimp into the pot with the tomatoes and stir to combine. Drain the pasta, reserving 1/2 cup of the pasta cooking water, and then toss the pasta immediately into the pot with the tomato mixture. Add in the reserved cooking water, if needed. Toss vigorously to combine. Remove from the heat and drizzle some finishing oil over the top, then add the Parmesan and a sprinkling of fresh oregano to garnish. Transfer to a serving bowl or platter and serve immediately.
- Place the flour on a clean dry work surface. Make a hole (this is also called a well) in the center of the flour about 8-inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, a pinch of salt and 1 to 2 tablespoons water.
- Using a fork, beat the eggs together with the olive oil, water and salt. Then begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together as a homogeneous mixture, THEN you can start kneading.
- When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch, but not to tear, the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take 8 to 10 minutes for an experienced kneader and 10 to 15 minutes for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
- When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately, do not refrigerate.
- To roll out the pasta, you need to run the dough through a pasta roller a bunch of times to get it long and thin. To start, cut off about a quarter of the dough, keeping the rest wrapped up so it doesn't dry out. Squish the dough to flatten it. Run the dough through the pasta roller starting on the widest setting, number 1. Then dust the dough with flour, fold it into thirds, and put the dough through this setting two more times. If the dough ever feels sticky or tacky, dust with flour. Now adjust the setting to number 2 and repeat the process again, changing the setting each time until the dough reaches the desired thickness. Once the dough is rolled out, be sure to keep the pasta covered so it doesn't dry out. Repeat this process with the remaining dough, then cut the dough to the desires pasta shape.
More about "courgette tomato linguine food"
EASY 15-MINUTE TOMATO & COURGETTE PASTA | FAMILY …
From family-friends-food.com
Reviews 13Category Main CourseCuisine European, Italian, VegetarianTotal Time 15 mins
- Put the pasta to cook in a large pot of boiling water, as per the pack instructions. (Mine takes 11 minutes.)
- Heat the olive oil and butter in a large skillet or wok, and add the grated courgettes, crushed garlic and harissa. Cook, stirring occasionally for 5-6 minutes until softened.
- Halve the cherry tomatoes and add to the courgette mixture in the pan. Continue to cook for another minute, stirring occasionally. Lower the heat and keep warm.
PASTA WITH ZUCCHINI AND TOMATOES {20 MINUTE DINNER ...
From ifoodreal.com
5/5 (27)Category DinnerCuisine UkrainianCalories 369 per serving
- Cook pasta as per package instructions undercooking by 2-3 minutes or until pasta is al dente, cooked but firm.
- While pasta is cooking, preheat large ceramic non-stick skillet on medium-high heat and swirl 1 tbsp of oil to coat. Add zucchini and cook for 5 minutes, stirring occasionally. Transfer to a bowl and set aside.
- Return skillet to the stove and swirl 1 tbsp of oil to coat, add tomatoes and cook for 3 minutes, stirring occasionally. Add garlic and cook for 1 minute, stirring a few times.
- Turn off heat and add cooked pasta and zucchini, remaining 1 tbsp of oil, salt, pepper, cheese and parsley or basil; stir and serve. Adjust any seasonings to taste and enjoy this 20 minute amazingness!
COURGETTE ‘PASTA’ WITH FRESH TOMATO ... - HEALTHY FOOD
From healthyfood.com
4.3/5 Total Time 20 minsCategory MainsCalories 465 per serving
- In a large pan, heat half of the olive oil over medium. Add chives, garlic, capsicum and tomatoes and cook, stirring, for 5 minutes. Stir through spinach leaves. Remove from pan and set aside.
- Return pan to heat and add remaining olive oil. Add courgettes and cook, stirring, for 5-10 minutes, until softened and a little browned.
YOTAM OTTOLENGHI’S SUMMER COURGETTE RECIPES - THE GUARDIAN
From theguardian.com
Estimated Reading Time 7 mins
HOW TO MAKE TOMATO AND COURGETTE PASTA BOWL | THE ...
From independent.co.uk
Estimated Reading Time 2 mins
PRAWN AND COURGETTE LINGUINE | TESCO REAL FOOD
From realfood.tesco.com
4/5 Total Time 30 minsCategory DinnerCalories 510 per serving
RACHEL RODDY'S EIGHT RULES OF PASTA, PLUS HER FAVOURITE ...
From theguardian.com
Author Rachel RoddyEstimated Reading Time 6 mins
CHERRY TOMATO AND ZUCCHINI SPAGHETTI | RICARDO
From ricardocuisine.com
5/5 (69)Category Main DishesServings 4Total Time 45 mins
ROASTED TOMATO AND COURGETTE PASTA - THE STUDENT FOOD PROJECT
From thestudentfoodproject.com
Servings 2Category Main Courses
LINGUINE WITH TOMATOES, BABY ZUCCHINI AND HERBS - FOOD & WINE
From foodandwine.com
5/5 Total Time 25 minsServings 4
- In a large pot of boiling salted water, cook the linguine until al dente; drain well. Add the linguine to the bowl along with the sliced zucchini and toss. Add the 1/4 cup of grated cheese, toss again and serve in bowls, passing more cheese at the table.
COURGETTE AND TOMATO PESTO PASTA BAKE RECIPE
From goodhousekeeping.com
Total Time 50 minsCalories 698 per serving
- Meanwhile heat oil in a large frying pan and cook tomatoes for 3-4min on medium heat until they start to blister.
- Remove from heat and stir in the oregano, stock, crème fraîche, cream cheese, mustard, lemon zest, pesto, courgette ribbons and some seasoning.
COURGETTE AND TOMATO LASAGNE - HEALTHY FOOD GUIDE
From healthyfood.com
4.5/5 Total Time 50 minsCategory MainsCalories 389 per serving
- 1 Lightly grease individual ovenproof dishes or one large ovenproof dish. Preheat oven to 190°C. To make vegetable mix, heat oil in a non-stick pan and add onion, courgettes, garlic and mushrooms with vege bacon. Cook until softened. Stir in pesto with half the herbs.
- 2 To make cheese and onion topping, mix ricotta together with parmesan, yoghurt, 1/3 cup water and onions. Season with salt, pepper and nutmeg.
- 3 To make tomato sauce, purée tomatoes and mix with 1 1/2 cups water and remaining fresh herbs.
- 4 To assemble, cut lasagne sheets in even-sized pieces. Place pieces in (each) dish base. Add some vegetable mix, top with some tomato sauce and spinach. Repeat layers finishing with a lasagne layer.
PASTA WITH SHRIMP, ZUCCHINI, & CHERRY TOMATOES | ITALIAN ...
From italianfoodforever.com
Reviews 2Category Dried PastaServings 4Total Time 35 mins
- Heat the oil in a heavy skillet over medium heat, then brown the zucchini rounds until lightly browned on both sides.
COURGETTE, TOMATO AND ROSEMARY FUSILLI RECIPE | CROP DROP
From cropdrop.co.uk
Category Main
SAUSAGE, COURGETTE & TOMATO PASTA – JEN'S FOOD BLOG
From jensfoodblog.com
Estimated Reading Time 2 mins
ZUCCHINI PASTA [VEGAN, VEGETARIAN] - CONTENTEDNESS COOKING
From contentednesscooking.com
Cuisine American, ItalianTotal Time 25 minsCategory Pasta RecipesCalories 480 per serving
VEGAN ZUCCHINI TOMATO PASTA RECIPE - ROSHNI SANGHVI
From roshnisanghvi.com
5/5 (1)Total Time 15 minsCategory Vegan PastaCalories 276 per serving
TOMATO ZUCCHINI MUSSEL LINGUINI - THE FOOD IN MY BEARD
From thefoodinmybeard.com
Estimated Reading Time 2 mins
LENTIL, COURGETTE AND FETA PASTA BAKE RECIPE - BBC FOOD
From bbc.co.uk
Servings 4Category Main Course
WHAT WINE GOES WITH COURGETTE TOMATO LINGUINE BBC GOOD FOOD
From delipair.com
COURGETTE & TOMATO LINGUINE | RECIPE | FODMAP RECIPES ...
From pinterest.ca
COURGETTE & TOMATO LINGUINE | FODMAP RECIPES, TOMATO ...
From pinterest.co.uk
COURGETTE & TOMATO LINGUINE | RECIPE | BBC GOOD FOOD ...
From pinterest.co.uk
HOMEMADE - COURGETTE, ONION AND TOMATO PASTA CALORIES ...
From myfitnesspal.com
AUBERGINE, COURGETTE AND TOMATO PASTA RECIPE - FOOD NEWS
From foodnewsnews.com
COURGETTE & TOMATO LINGUINE | FODMAP RECIPES, TOMATO ...
From pinterest.com
COURGETTE & TOMATO LINGUINE RECIPE - FOOD NEWS
From foodnewsnews.com
PASTA WITH TOMATO, COURGETTE AND GARLIC RECIPE - FOOD.COM
From food.com
COURGETTE & TOMATO LINGUINE
From crecipe.com
COURGETTE AND CHERRY TOMATO PASTA - EAT GREEN
From eatgreenearth.com
BBC GOOD FOOD - CREAMY TOMATO, COURGETTE & PRAWN PASTA ...
From badges.myfitnesspal.com
TUNA, COURGETTE AND TOMATO PASTA BAKE | SO MANY CRAFTS, SO ...
From somanycraftssolittletime.wordpress.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love