Fettuccini With Zucchini Cream Sauce Food

FETTUCCINE WITH CREAMY ZUCCHINI SAUCE

Steps:

• Heat 2 tablespoons of the oil in a large skillet over med-high heat.
• Add half of the zucchini and cook, stirring occasionally, until golden brown, about 6 minutes.
• Transfer to a bowl.
• Repeat with the remaining 2 tablespoons oil and zucchini.
• During the last minute of cooking the second batch of zucchini, stir in the garlic.
• Add to the bowl of zucchini.
• Season with salt and pepper to taste.
• Cover with foil and keep warm.
• Meanwhile, bring a large pot of lightly salted water to a boil over high heat.
• Add the fettuccine and cook according to package instructions just until tender.
• Scoop out and reserve 1/2 cup of the cooking water.
• Drain the pasta and return to the warm pot.
• Add the zucchini and any juices and the ricotta to the pot.
• Mix, adding enough of the pasta water to make a creamy sauce.
• Stir in the basil and season with salt and pepper.
• Transfer to individual bowls and serve immediately, with a bowl of parmesan passed at the table.

FETTUCCINE WITH ZUCCHINI

Steps:

• Place zucchini in a colander, toss with salt and set aside to drain in sink or over a bowl 30 minutes. Meanwhile, heat 3 tablespoons oil in a heavy sauté pan, add onion, pine nuts and garlic and sauté over low heat about 10 minutes, until onion is soft and nuts start to brown. Rinse and drain zucchini and add to pan. Sauté about 20 minutes, until tender.
• Bring large pot of salted water to a boil for pasta, cook pasta about 3 minutes and drain, reserving about 1 cup pasta water. Add pasta to sauté pan, cook over low heat about 5 minutes, to blend ingredients, adding pasta water as needed. Season with salt and pepper. Fold in parsley, cheese and additional olive oil and serve.

CREAM PASTA SAUCE WITH ZUCCHINI

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.

PASTA WITH TOMATO, ZUCCHINI AND CREAM SAUCE

Steps:

• Add oil to skillet. When oil is hot, add the garlic and saute 30 seconds.
• Add zucchini and stir-fry two minutes.
• Add tomatoes and saute for three minutes. Then add tomato sauce and simmer for 10 minutes. Taste first and, if necessary, add salt and sugar. (Mr. Perlman suggests adding the sugar only to counteract the acidity of the tomatoes.)
• Just before serving, add heavy cream and Parmesan cheese; cook for five minutes. Serve with the pasta prepared al dente.

PASTA WITH ZUCCHINI CREAM SAUCE

Steps:

• Add pasta to a large pan of boiling water and cook until just tender.
• Whilst pasta is cooking, cut zucchini in half lengthwise, cut diagonally into 5mm slices.
• Heat butter in pan, add onion and garlic, cook, stirring, until oniion is soft.
• Add zucchini cook and stir for 1 minute.
• Stir in cream and milk, simmer, uncovered, 1 minute.
• Add pasta, cheese and basil to zucchini mixture, stir until combined.

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.

FETTUCCINI WITH ZUCCHINI CREAM SAUCE

Steps:

• Heat olive oil and butter in large skillet over medium heat.
• Add garlic and sauté about 1 minute.
• Increase temperature to medium-high.
• Add zucchini and sauté until tender; do not brown.
• There should be some moisture from cooked zucchini in pan, but not too much.
• Add basil, salt and pepper.
• Add anchovy paste, if desired.
• Stir well.
• Add wine and cook until slightly reduced.
• Add cream and nutmeg.
• Cook until reduced by about half.
• Taste for additional seasoning.
• Pour over hot fettuccini and toss until well combined.
• Serve immediately, passing grated cheese.