Gemelli With Yellow Squash Peas And Basil Food

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YELLOW SQUASH WITH BASIL



Yellow Squash With Basil image

Make and share this Yellow Squash With Basil recipe from Food.com.

Provided by JacquelineS

Categories     Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
1 1/2 lbs yellow squash, sliced
2 tablespoons garlic, minced
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup basil, finely chopped

Steps:

  • Heat oil in skillet over medium-high heat.
  • Saute squash until browned, about 5 minutes.
  • Add garlic; saute 1 minute.
  • Add water, salt and pepper.
  • Simmer until squash is tender, 6-7 minutes.
  • Stir in basil.

Nutrition Facts : Calories 42.8, Fat 3.5, SaturatedFat 0.5, Sodium 79.3, Carbohydrate 2.7, Fiber 0.8, Sugar 1, Protein 0.9

GEMELLI WITH SUMMER SQUASH AND HERBY BREADCRUMBS



Gemelli with Summer Squash and Herby Breadcrumbs image

Provided by Julia Turshen

Categories     Vegetarian     Kid-Friendly     Dinner     Squash     Healthy     Low Cholesterol     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 6

Number Of Ingredients 9

1/4 cup olive oil, divided, plus more to taste
2 garlic cloves, minced
2/3 cup coarse breadcrumbs
2 tablespoons fresh thyme
1/2 cup chopped fresh parsley
3/4 teaspoon kosher salt, divided, plus more to taste
2 summer squash (about 1 pound)
1 pound gemelli
3/4 cup coarsely grated ricotta salata (about 3 ounces)

Steps:

  • Heat 2 Tbsp. oil over medium in a large sauté pan. Add garlic, breadcrumbs, and thyme and cook, stirring occasionally, until breadcrumbs are crunchy and brown, 3-5 minutes. Transfer to a medium bowl and stir in parsley and 1/4 tsp. salt.
  • Coarsely grate squash into a large bowl. Toss with 2 Tbsp. oil and 1/2 tsp. salt.
  • Cook gemelli in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and add to squash. Stir vigorously and add pasta cooking liquid and oil as needed to fully coat. Season with salt.
  • Transfer pasta to a serving bowl or platter and top with ricotta salata and reserved breadcrumbs. Serve immediately.

GEMELLI WITH CHICKEN AND VEGETABLES IN TOMATO-BASIL CREAM SAUCE



Gemelli With Chicken and Vegetables in Tomato-Basil Cream Sauce image

Make and share this Gemelli With Chicken and Vegetables in Tomato-Basil Cream Sauce recipe from Food.com.

Provided by Cooking Creation

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

1/2 lb chicken breast, boneless and skinless cut bite-size
2 tablespoons olive oil
1/4 cup onion, julienne cut
1/4 cup carrot, julienne cut
1/4 cup red bell pepper, julienne cut
1 garlic clove, minced
1 1/2 cups heavy cream
1 cup tomatoes, diced
1 tablespoon tomato paste
1/4 cup parmesan cheese, grated
2 tablespoons fresh basil, chopped
1/2 teaspoon sugar
1 pinch cayenne (to taste)
salt, to taste
pepper, to taste
8 ounces gemelli pasta, cooked and drained

Steps:

  • Heat the olive oil in a large skillet over medium heat.
  • Add the chicken and brown on all sides. Remove chicken with a slotted spoon and set aside. In the same skillet, add the onion, carrot and bell pepper. Cook and stir until soft, about 8 minutes. Add the garlic and cook for 1 minute longer.
  • Pour in the heavy cream. Stir in the tomato, tomato paste and Parmesan. Add the basil and sugar. Bring the mixture to a boil. Season with cayenne, salt and pepper, to taste. Add the chicken and reduce heat to low. Cover and cook until the chicken is cooked through, about 10 minutes.
  • Once chicken is cooked through, stir in the Gemelli pasta.
  • Serve and enjoy!

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