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
CREAMY PASTA WITH ZUCCHINI
Just a handful of ingredients go into this quick pasta toss; it's a great way to take advantage of a bumper crop of zucchini. You can add many different veggies to make this your way. You could dice onions and saute it in the olive oil until translucent before adding the garlic. Diced tomatoes and fresh mushrooms would be delicious as well. You can use farfalle or penne in place of linguine, if desired.
Provided by Panther Girl
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
- Whisk milk and cornstarch together in a bowl until smooth.
- Melt butter in a saucepan over medium-low heat. Cook and stir minced garlic in hot butter until fragrant, 30 to 60 seconds. Whisk in milk mixture; season with salt and pepper. Bring mixture to a simmer, add Parmesan cheese, and whisk until cheese is completely melted and sauce is smooth. Stir in parsley and remove from heat.
- Heat olive oil in a large skillet over medium-high heat. Saute sliced garlic in hot oil until fragrant, 30 to 60 seconds. Increase heat to high and stir zucchini, pinch of salt, and pinch of black pepper into skillet; cook and stir until zucchini is tender, about 5 minutes.
- Stir sauce and Cheddar cheese into zucchini mixture; cook and stir until heated through, about 5 minutes more. Toss zucchini sauce and linguine together in a large bowl and garnish with basil.
Nutrition Facts : Calories 455.3 calories, Carbohydrate 48.7 g, Cholesterol 48.1 mg, Fat 21 g, Fiber 3.3 g, Protein 20.2 g, SaturatedFat 10.9 g, Sodium 425.7 mg, Sugar 5.6 g
PASTA WITH ZUCCHINI AND PARMESAN
This pasta with zucchini is your go-to recipe when you want a delicious, satisfying pasta dish loaded with vegetables. It's ready in about 15 minutes, it requires only 5 ingredients and turns plenty of zucchini into a perfect summer meal.
Provided by Katia
Categories pasta
Time 15m
Number Of Ingredients 7
Steps:
- Cook your pasta in a large pot of salted boiling water according to the packet instructions, but drain 1 minute before the end of the cooking time.
- Before draining, reserve about 1/2 of cooking water.
- While the pasta is cooking, in a large pan (see notes) heat the olive oil, add the garlic and gently fry for about 30 seconds, until golden and fragrant.
- Add the zucchini to the pan, add salt and pepper and toss to combine. Start with 1/2 tsp of salt and a good pinch of pepper, but after a few minutes check if you're happy with the seasoning.
- Fry the zucchini gently over medium-high heat, stirring frequently. You want the zucchini to turn slightly brown and absorb the flavor from the garlic, the oil, and the seasoning. Make sure you don't steam them. Cook until soft, 8-10 minutes should be enough.
- Add pasta to the zucchini, stir to combine. Then add parmesan, cream cheese, (or ricotta). Stir well to combine for about 1 minutes over medium-high heat. Add a few Tbsps of pasta cooking water to make it moist, if needed (see notes).
- Serve immediately with grated parmesan cheese, freshly ground black pepper or chili flakes, if you like.
Nutrition Facts : Calories 482 kcal, Carbohydrate 62 g, Protein 15 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 28 mg, Sodium 183 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
CREAMY CAMPANELLE PASTA WITH ZUCCHINI
You'll find fresh zucchini, yellow squash, mushrooms and spinach in this creamy pasta bake. But we made sure to leave room for two kinds of cheese!
Provided by My Food and Family
Categories Pasta
Time 40m
Yield 6 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 380, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 500 mg, Carbohydrate 46 g, Fiber 4 g, Sugar 4 g, Protein 20 g
CREAMY PASTA WITH ROASTED ZUCCHINI, ALMONDS AND BASIL
Whole-grain pasta offerings on supermarket shelves have expanded with gusto. Unlike the gluey, good-for-you-but-not-your-tastebuds pastas of yore, the best whole-grain brands are firm-textured and tasty. The warm, nutty flavor of varieties like these is robust enough to stand up to intense, complicated sauces, yet satisfying with just a little butter and Parmesan shaved over the top. Here, pasta with creamy goat cheese and a bite of citrus is enough to keep even the most staunch of whole-wheat opponents satisfied.
Provided by Melissa Clark
Categories dinner, easy, weekday, pastas, main course
Time 45m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat oven to 500 degrees. Toss the zucchini and oil with 1/2 teaspoon salt and pepper to taste. Arrange zucchini on a baking sheet in a single layer. Roast, tossing occasionally, until golden and tender, 20 to 30 minutes.
- Meanwhile, toast the almonds in a skillet over medium heat until golden, 3 to 4 minutes. Transfer to a small bowl.
- Simmer the cream and basil sprig in a small saucepan over medium heat until reduced to 1/4 cup, about 7 minutes. Whisk in the goat cheese until the sauce is smooth. Remove from heat; stir in lemon zest and 1/4 teaspoon salt. Cover and keep warm.
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain well. Toss the pasta with the cream sauce. Serve topped with the zucchini and almonds.
Nutrition Facts : @context http, Calories 642, UnsaturatedFat 18 grams, Carbohydrate 73 grams, Fat 34 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 14 grams, Sodium 821 milligrams, Sugar 6 grams, TransFat 0 grams
CREAM PASTA SAUCE WITH ZUCCHINI
This is AWESOME pasta sauce! Much different than alfredo-ish sauces, which I don't like. This one could be healthy, depending on which ingredients you use. I found the original version of this in a cookbook I received as a gift, but this is very different from that recipe.
Provided by spatchcock
Categories Sauces
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in saucepan.
- Cook minced garlic in butter for 3-4 minutes or until soft.
- Stir in flour; cook for one minute, stirring constantly.
- Add sour cream, milk, and lemon.
- Cook until heated through.
- Add zucchini, and cook just until bubbly.
- Add to pasta (I use this with my tortellini recipe).
- Add parmesan and black pepper to taste.
CREAMY ZUCCHINI
A creamy zucchini dish that also works great as a pasta sauce. It's a summer favorite!
Provided by Denyse
Categories Side Dish Vegetables Tomatoes
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in a large saucepan over medium heat. Stir in red onion, salt and pepper, and cook about 5 minutes, until onion is tender. Stir in zucchini, and cook 3 to 5 minutes. Mix in garlic and tomatoes. Continue cooking, stirring occasionally, until the mixture comes to a boil.
- Stir corn and cream into the mixture. Reduce heat to low, and continue cooking, stirring occasionally until thick and bubbly, 15 to 20 minutes.
Nutrition Facts : Calories 178 calories, Carbohydrate 20 g, Cholesterol 27.2 mg, Fat 10.4 g, Fiber 2.9 g, Protein 3.9 g, SaturatedFat 5.1 g, Sodium 334 mg, Sugar 5.6 g
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