Creamy Zucchini Pasta Food

LINGUINE W/ CREAMY ZUCCHINI SAUCE

Linguine W/ Creamy Zucchini Sauce image

This is similar to alfredo but not nearly as heavy. I found this in a magazine while on vacation at the St. Lawrence River years ago. My now married daughter is coming home for a few days and has been asking me to make this again. Well, it took a few hours to "unearth" this recipe so here it is where I can find it again quickly next time!

Provided by kjt96

Categories Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb linguine
2 tablespoons olive oil
2 garlic cloves, thinly sliced
1 1/2 lbs zucchini, coarsely shredded
1/4 cup yogurt or 1/4 cup low-fat sour cream
3/4 cup shredded cheddar cheese, I used sharp
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Start pasta.
Heat oil, add garlic for about 30 seconds.
Add 1/4 of the zucchini; cook on high; stirring to coat with oil.
Add rest of zucchini. cook about 3 minutes.
Add sour cream and cheddar cheese.
Turn off heat while cheese melts.
Toss with pasta.
Serve with extra parmesan or romano cheese to top.
Creamy and YUMMY!

Nutrition Facts : Calories 608.9, Fat 16.6, SaturatedFat 6.2, Cholesterol 24.2, Sodium 304.9, Carbohydrate 92, Fiber 5.4, Sugar 8.2, Protein 22.9

CREAMY PASTA WITH ROASTED ZUCCHINI, ALMONDS AND BASIL

Creamy Pasta With Roasted Zucchini, Almonds and Basil image

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

Ingredients

2 medium zucchini, cut into 1/2-inch cubes (about 3 cups)
1 1/2 tablespoons extra virgin olive oil
3/4 teaspoon kosher salt
Pepper, to taste
2 tablespoons slivered almonds
1/3 cup heavy cream
1 sprig basil, with leaves and stem
3 tablespoons goat cheese
1/2 teaspoon finely grated lemon zest
6 ounces whole-wheat spaghetti or linguine

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

Cream Pasta Sauce With Zucchini image

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

Ingredients

2 1/2 tablespoons butter
7 -8 garlic cloves, minced (LOTS I added like 7 or 8!)
1 tablespoon plain flour
1 cup sour cream (I used FF)
1 cup half-and-half (I've used both) or 1 cup milk (I've used both)
1 tablespoon lemon juice
1 whole zucchini (julienned or shredded)
fresh shredded parmesan cheese, to taste (optional)
black pepper (optional)

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 AND SPINACH PASTA BAKE

Creamy Zucchini and Spinach Pasta Bake image

Enjoy Italian fare at home with our Creamy Zucchini and Spinach Pasta Bake! You'll love the taste of this spinach pasta bake and how easy it is to make.

Provided by My Food and Family

Categories Home

Time 1h

Yield 12 servings, about 1 cup each

Number Of Ingredients 9

Ingredients

3 cups cavatappi, uncooked
1 onion, chopped
2 zucchini, cut lengthwise in half, then sliced crosswise
1 cup sliced fresh mushrooms
1 pkg. (6 oz.) baby spinach leaves
1 jar (24 oz.) CLASSICO Marinara with Plum Tomatoes & Olive Oil Pasta Sauce
1 container (15 oz.) ricotta cheese
1 tsp. dried Italian seasoning
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided

Steps:

Heat oven to 375°F.
Cook pasta in large saucepan as directed on package, omitting salt.
Meanwhile, cook and stir onions in large nonstick skillet on medium heat 3 to 4 min. or until crisp-tender. Add zucchini and mushrooms; cook 3 to 4 min. or until zucchini is crisp-tender, stirring frequently. Add half the spinach; cook 2 to 3 min. or just until wilted. Repeat with remaining spinach. Remove from heat.
Drain pasta. Add to vegetable mixture in skillet along with the pasta sauce, ricotta, Italian seasoning and 1 cup mozzarella; mix lightly.
Spoon into 13x9-inch baking dish sprayed with cooking spray; top with remaining mozzarella.
Bake 20 to 25 min. or until casserole is heated through and mozzarella is melted.

Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g

CREAMY ZUCCHINI & SPINACH RIGATONI

Creamy Zucchini & Spinach Rigatoni image

Get 'em to say Yes! to zucchini and spinach with this creamy spinach-rigatoni pasta dish. Creamy Zucchini & Spinach Rigatoni is great for weeknights.

Provided by My Food and Family

Categories Thanksgiving Recipes

Time 40m

Yield 6 servings, 1-1/3 cups each

Number Of Ingredients 12

Ingredients

3 cups (1/2 of 16-oz. pkg.) rigatoni pasta, uncooked
1 tsp. oil
1 zucchini, sliced
1/2 lb. sliced fresh mushrooms
2 cloves garlic, minced
1 Tbsp. flour
1/4 tsp. each dried basil leaves, dried oregano leaves and crushed red pepper
1 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 pkg. (6 oz.) baby spinach leaves
1/4 cup KRAFT Grated Parmesan Cheese
1-1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided

Steps:

Heat oven to 375ºF.
Cook pasta as directed on package, omitting salt.
Meanwhile, heat oil in large skillet on medium heat. Add zucchini, mushrooms and garlic; cook 3 to 4 min. or until zucchini is crisp-tender, stirring frequently. Add flour and seasonings; cook and stir 1 min. Stir in broth; cook 2 to 3 min. or until thickened, stirring frequently. Add Neufchatel; cook and stir 2 to 3 min. or until melted.
Drain pasta. Add to zucchini mixture along with the 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 330, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 460 mg, Carbohydrate 35 g, Fiber 3 g, Sugar 3 g, Protein 19 g

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