ZUCCHINI "FETTUCCINE" WITH TOMATO SAUCE
Skip the carbs and choose raw zucchini pasta, Food Network Magazine's Zucchini "Fettuccine" with Tomato Sauce recipe, as a healthy pasta alternative.
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Trim and peel the zucchini, then use a mandoline or a vegetable peeler to thinly slice lengthwise into wide ribbons (stop when you get to the seeds). Cut the ribbons into 1/4-to-1/2-inch-wide strips to make them look like fettuccine. Transfer to a colander and toss with 3/4 teaspoon salt; let drain in the sink, tossing occasionally, about 30 minutes. Rinse well and pat dry.
- Meanwhile, peel the tomatoes using a sharp vegetable peeler, then halve horizontally and squeeze out the seeds. Puree 1 tomato with the olive oil, garlic, jalapeno, and 1/4 teaspoon each salt and pepper in a food processor or blender. Transfer to a bowl. Chop the remaining 4 tomatoes and add to the bowl; add the pine nuts, basil, oregano, and salt to taste.
- Divide the zucchini among bowls and top with the tomato sauce. Top with more pine nuts and drizzle with olive oil.
Nutrition Facts : Calories 250 calorie, Fat 20 grams, SaturatedFat 2.5 grams, Cholesterol 0 milligrams, Sodium 161 milligrams, Carbohydrate 14 grams, Fiber 3.5 grams, Protein 5 grams, Sugar 8 grams
FUSILLI WITH TUNA AND TOMATO SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, about 8 minutes.
- Meanwhile, combine the tomato sauce, tuna, capers, and lemon peel in a heavy large skillet. Using a fork, break the tuna into chunks. Simmer to blend the flavors, about 5 minutes. Season with salt and pepper, to taste.
- Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat. Toss the pasta with enough reserved cooking liquid to moisten. Stir in the parsley and serve.
- In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
FUSILLI WITH FRESH POMODORO
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat. Cook the pasta 2 minutes less than the packaging suggests, about 8 minutes. Drain well, reserving 1 cup of the pasta water.
- Using the large holes on a box grater, grate the flesh of the tomatoes, stopping when you are left with just the skin. Heat a large straight-sided skillet over medium-high heat and add the oil. Once the oil is hot, add the garlic and cook, stirring constantly, until the garlic is fragrant and beginning to brown, about 2 minutes. Add the grated tomatoes, whole basil and 3/4 teaspoon salt to the hot oil. Reduce the heat to medium-low and cook for 5 minutes.
- Remove the garlic and basil stems from the pot and stir in the ricotta. Add the pasta followed by the Parmigiano-Reggiano. Stir to combine and coat everything in the sauce.
- Cook for another 2 minutes to finish cooking the pasta and thicken the sauce slightly, adding pasta water if the sauce ever looks too dry. Stir in the chopped basil and serve topped with additional ricotta and Parmigiano-Reggiano.
FUSILLI WITH NO-COOK FRESH TOMATO & MOZZARELLA SAUCE
This recipe is originally from Bon Appetit Magazine. It is absolutely delicious in summertime made with ripe tomatoes. This dish is easy and very healthy, and always receives raves from family and friends. The original recipe called for 6 Tbsp. of olive oil, but I found it too oily; feel free to experiment on your own. The secret lies in allowing the flavors of the tomato sauce to marinate, so don't cut this step short. Enjoy!
Provided by dahlia
Categories Cheese
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Dice tomatoes and mozzarella cheese into 1/2 inch pieces; place in medium bowl.
- Mix in basil, olive oil, vinegar, garlic and red pepper flakes.
- Season as desired with salt and pepper.
- Let stand at room temperature for 30 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until al dente (about 9 minutes).
- Drain pasta and return to same pot.
- Add tomato& cheese mixture and toss with pasta over low heat until cheese begins to melt.
- Transfer pasta to platter or large bowl and sprinkle with pine nuts.
- Garnish with basil leaves if desired.
ZUCCHINI-TOMATO PASTA SAUCE
"I came up with this recipe after planting too many zucchini plants in our vegetable garden," writes Joy Turner of Amherst, Ohio. "My husband loved it the first time I served it and now we make it quite often."
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 5 cups.
Number Of Ingredients 10
Steps:
- In a large saucepan, melt butter with oil over medium heat. Add onions, cook and stir until tender, 5-7 minutes. Stir in tomatoes, zucchini, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until zucchini is tender and sauce reaches desired consistency, 50-60 minutes. Serve with pasta.
Nutrition Facts : Calories 89 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 266mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
FUSILLI WITH FRESH TOMATO AND OLIVE SAUCE
Provided by Erin Renouf Mylroie
Categories Olive Pasta Tomato Vegetarian Quick & Easy Parmesan Summer Bon Appétit California
Yield Serves 6
Number Of Ingredients 11
Steps:
- Heat olive oil in heavy large pot over medium-high heat. Add olives, chopped onion, chopped garlic and crushed red pepper and sauté until onion begins to soften, about 4 minutes. Add tomatoes and tomato paste and stir until tomatoes are just warmed through, about 2 minutes. Mix in red wine vinegar. Add cooked pasta, 1 cup Parmesan cheese and fresh basil and toss to combine. Season to taste with salt and pepper. Transfer to large bowl. Serve with remaining Parmesan cheese.
FUSILLI WITH SUN-DRIED TOMATOES, ZUCCHINI, AND PEAS
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a 5-quart kettle bring 4 quarts salted water to a boil for pasta.
- In a small saucepan bring 1 1/2 cups water and tomatoes to a boil. Remove pan from heat and let tomatoes stand until softened, about 15 minutes. Drain tomatoes, reserving 1/2 cup soaking liquid, and chop. In a large bowl stir together tomatoes, reserved soaking liquid, olives, and parsley.
- Cook pasta in boiling water until al dente, adding peas and zucchini during last minute of cooking. Drain pasta mixture well in a colander and add to tomato mixture with salt and pepper to taste, tossing until most of liquid is absorbed.
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.
FUSILLI WITH FRESH TOMATO AND ZUCCHINI SAUCE
Lovely, quick, light and summery summer meal, courtesy of the Washington Post. Here in rural Maine it's impossible to find fusilli, so I substituted rotini.
Provided by lecole54
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the pasta according to the package directions.
- Meanwhile, heat 1 tablespoon of the oil in a medium sauté pan or skillet over medium-high heat until the oil shimmers. Add the onion and cook for 2 to 3 minutes, until it starts to soften; then add the squash and 1 tablespoon of the oil; season with salt and pepper to taste. Cook for 6 to 8 minutes, stirring every minute or so, until the squash softens and just starts to brown. If it browns too quickly, reduce the heat to medium.
- Add the tomatoes and stir to combine. Cook for about 4 minutes or until the tomatoes are warmed through and have softened. Remove from the heat, then add the oregano and basil. Taste and adjust the seasoning; add a tablespoon of oil if needed.
- Drain the cooked pasta and transfer to a large serving bowl. Add the sauce and toss to combine. Serve immediately, with Parmesan cheese, if desired.
Nutrition Facts : Calories 318.7, Fat 8.1, SaturatedFat 1.2, Sodium 12.4, Carbohydrate 52.9, Fiber 4.9, Sugar 7.9, Protein 10.1
More about "fusilli with fresh tomato and zucchini sauce food"
ZUCCHINI TOMATO SAUCE OVER FUSILLI PASTA - 2 SISTERS …
From 2sistersrecipes.com
4.8/5 (8)Category DinnerServings 4Total Time 25 mins
- In a large saute pan, heat on medium-high heat and add the olive oil. Add the onions, garlic, and fresh chopped parsley and cook and stir them until onions have softened about 1 to 2 minutes.
- Add in the chopped zucchini, salt, crushed red pepper, and some black pepper to taste. Cover with a lid and lower the heat to medium-low for 1 to 2 minutes. Stirring occasionally. Then simmer on low heat for an additional 15 to 18 minutes. Zucchini should be softened and tender to the bite.
- Pour in 1 cup of marinara sauce and stir to blend. Simmer for 1 minute to heat the sauce through. Turn off heat and keep it covered.
FUSILLI WITH RAW TOMATO SAUCE RECIPE | BON APPéTIT
From bonappetit.com
20 FUN FUSILLI PASTA RECIPES (EASY DINNERS) - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Aug 4, 2022Category Dinner, Recipe Roundup
- Fusilli with Meat Sauce. The coiled shape of fusilli pasta captures every morsel of this delicious meat sauce. It’s a quick and easy recipe that you can have on the table in under 30 minutes.
- Fusilli alla Caprese. Looking for a light, summer lunch? This fusilli a la caprese is a spectacular, fresh dish you can enjoy either hot or cold. And all you need is a handful of quality ingredients.
- Italian Pasta Salad. Salads just got a whole lot more exciting! This Italian pasta salad is a filling, fresh, taste explosion. Want to save this recipe?
- Spicy Fusilli Pasta with Tomato + Cream. Serve up a meal that packs a punch with this spicy fusilli pasta with tomato and cream! If you love penne a la vodka, you’re going to love this lighter, spicier, and easier take on it.
- Soul-satisfying Creamy Garlic Fusilli Pasta. On the hunt for a pasta dish that satisfies the soul? Look no further than this creamy, garlic fusilli pasta.
- Pasta with Roasted Pepper Pesto. This pasta with roasted pepper pesto is ready in just 15 minutes. That’s great news for busy bees that need a lightning-quick meal.
- Chicken Pasta Salad. Packed with chicken, bacon, pasta, and chunky vegetables, this pasta salad is loaded with everything you could want. All the tasty, fresh ingredients are brought together with a creamy dressing.
- Stove Top Butternut Squash Mac and Cheese. Nothing hits the spot like a bowl of good old mac and cheese. It’s hearty, comforting, and oh-so deliciously cheesy.
- Roasted Eggplant (Aubergine) Pasta Bake. If you’re searching for a tasty vegetarian meal idea, this roasted eggplant pasta bake is the dish for you! It’s low in fat and packed with healthy goodness.
- Italian asparagus pasta recipe from Northern Italy. This Northern Italian asparagus pasta recipe is a delicious version of a popular Venetian dish. Asparagus is a favored ingredient in Venetian kitchens in the springtime.
FUSILLI PASTA WITH ZUCCHINI RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
Servings 4Estimated Reading Time 50 secsCategory PastaTotal Time 20 mins
- Pour the can of tomatoes into a saucepan. Add a peeled and slightly crushed clove of garlic, a large pinch of oregano, a few torn basil leaves, and salt. Bring to a boil, lower the heat, and cook for about 10 minutes.
FUSILLI WITH FRESH TOMATO AND ZUCCHINI SAUCE - WASHINGTON POST
From washingtonpost.com
Servings 4Calories 310 per serving
EASY FUSILLI RECIPES & IDEAS - FOOD & WINE
From foodandwine.com
FUSILLI PASTA WITH ROASTED TOMATOES AND "HIDDEN" ZUCCHINI
From wholefoodsmarket.com
VEGGIE PASTA WITH MUSHROOMS, ZUCCHINI, ASPARAGUS, SHALLOTS, GARLIC …
From reddit.com
FUSILLI WITH SUMMER TOMATO SAUCE RECIPE - F&W TEST …
From foodandwine.com
BOLOGNESE SAUCE - GIALLOZAFFERANO ITALIAN RECIPES
From giallozafferano.com
FUSILLI WITH FRESH TOMATO AND ZUCCHINI SAUCE
From dallasnews.com
EASY FUSILLI PASTA WITH TOMATO - RAKSHA'S KITCHEN
From rakshaskitchen.com
17 FRESH YELLOW TOMATO RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
FUSILLI WITH SUMMER TOMATO SAUCE - PASTA RECIPES - FRESH TOMATO …
From delish.com
TOMATO CREAM SAUCE - THE KITCHEN MAGPIE
From thekitchenmagpie.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