Creamy Campanelle Pasta With Zucchini Food

CREAMY ONE POT PASTA WITH ZUCCHINI

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!

CREAMY CAMPANELLE PASTA WITH ZUCCHINI

Steps:

• Heat oven to 375ºF.
• Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium heat. Add zucchini, squash, mushrooms and garlic; cook and stir 3 min. Add flour and seasonings; cook and stir 1 min. Stir in broth; cook and stir 2 to 3 min. or until thickened. Add cream cheese spread; cook and stir 2 to 3 min. or until melted.
• Drain pasta; return to pan. Add zucchini mixture, spinach, Parmesan and 1/2 cup mozzarella; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining mozzarella.
• Bake 10 min. or until mozzarella is melted.

CHICKEN & CAMPANELLE PASTA WITH ROASTED GARLIC CREAM

Steps:

• Prepare the Roasted Garlic Cream recipe. (see below).
• Grill the chicken or roast the breasts and dice them into bite sized pieces.
• Heat the olive oil in a large skillet over medium high heat. Sauté the onion, garlic, mushrooms and chicken. When the onions are heated through, deglaze the pan with the white wine. Add the chicken stock and cream and reduce by half its volume or until the sauce is thick enough to coat a spoon.
• Sir in the Roasted Garlic Cream and add the cooked pasta. Add basil and season to taste with salt and pepper.
• Pour into a large serving bowl and sprinkle with the parmesan cheese and more fresh basil.
• Roasted Garlic Cream: (This sauce is a garlic lover's dream! It will add incredible garlic flavor, aroma and depth to any dish. It is so versatile that it can be used on pizza! The garlic flavor is mellow not strong and the texture will be similar to that of peanut butter. It makes wicked garlic bread.).
• Place the garlic in a saucepan and cover with olive oil. Heat to medium high and cook for about ten minutes until the garlic is golden brown, but not burnt.
• Remove from heat and strain the olive oil into an airtight container to use in future recipes.
• Put the cooked garlic into a food processor or blender.
• Heat the cream in a heavy saucepan, reducing it to half of its original volume, or until the amount equals about one cup. Pour the cream into the blender with the cooked garlic and purée into a paste.

CARAMELIZED ZUCCHINI PASTA

Steps:

• In a large (at least 12-inch) cast iron skillet over medium-high heat, melt the butter and oil. When it's foaming, add the zucchini, garlic, the basil stems and half the basil leaves. Season with 1 1/4 teaspoons salt and a few grinds of pepper. Cover and cook until pooling with liquid, 5 to 7 minutes. Uncover and cook until the liquid evaporates and the zucchini starts to sizzle, 7 to 10 minutes.
• Continue to cook until the zucchini is very soft, dark green, and reduced to about 1 cup, another 20 to 25 minutes. When you see a build up of browned bits on the skillet, add a couple tablespoons of water and stir, scraping up the browned bits. Repeat anytime more browning occurs. If you see burning, deglaze with water and lower the heat. (Caramelized zucchini can be made ahead and refrigerated for up to a week; it also freezes well.)
• Meanwhile, bring a large pot of salted water to a boil. When the zucchini is about done, add the pasta to the boiling water and cook until al dente. Reserve 2 cups of pasta water, then drain the pasta. If the zucchini is ready before the pasta, keep cooking it; the zucchini will only get better the longer it cooks.
• When the pasta's drained, remove the herb stems from the zucchini. Reduce the heat on the zucchini to medium, then add the pasta, 1 cup pasta water, and the Parmesan. Stir until the pasta is glossed with sauce. Add more pasta water as needed to thin the sauce. Stir in the lemon juice and remaining basil, then season to taste with salt and pepper. Serve with more basil, Parmesan and black pepper.

CAMPANELLE WITH ZUCCHINI, HAM, YOGURT, AND SCALLIONS

Steps:

• Bring a large pot of water to a boil. Cook pasta according to package instructions until al dente. Drain.
• Toss pasta with yogurt, ham, zucchini, scallions, mint, 1/2 teaspoon salt, and some pepper. Drizzle with oil.