Hearty Tomato Zucchini Pasta Food

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ZUCCHINI "FETTUCCINE" WITH TOMATO SAUCE



Zucchini

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

4 large zucchini or yellow squash
Kosher salt
5 medium vine-ripened tomatoes
1/4 cup extra-virgin olive oil, plus more for drizzling
1/2 clove garlic, chopped
1 teaspoon chopped jalapeno pepper
Freshly ground pepper
1/4 cup chopped pine nuts, plus more for topping
1/4 cup chopped fresh basil
1 teaspoon chopped fresh oregano

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

ZUCCHINI-TOMATO PASTA SAUCE



Zucchini-Tomato Pasta Sauce image

"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

2 tablespoons butter
2 tablespoons canola oil
2 medium onions, chopped
8 large tomatoes, chopped
2 medium zucchini, cut into 1/2-inch pieces
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
Hot cooked pasta

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

ZUCCHINI "PASTA" WITH FRESH TOMATO SAUCE



Zucchini

Nice light luncheon or side dish or even a first course for a dinner party. from Canadian Living mag.

Provided by Derf2440

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
4 large ripe tomatoes, peeled,seeded and chopped
2 sprigs fresh thyme or 1/2 teaspoon dried thyme
1 bay leaf
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
6 small zucchini, trimmed (about 1 1/2 lb)
2 cloves garlic, smashed
cayenne pepper
1 tablespoon freshly grated parmesan cheese

Steps:

  • In saucepan, heat 1 tablespoon of the oil over medium heat.
  • Add tomatoes, thyme, bay leaf, sugar, salt and pepper, cook, uncovered, for 7 to 10 minutes or until excess moisture has evaporated.
  • Remove bay leaf.
  • Meanwhile, slice unpeeled zucchini lengthwise into long wide strips about 1/8 inch thick.
  • (Use a veggie slicer or I find a veggie peeler is best, in long single swipes.) In a large frypan, heat 1 tablespoon of the remaining oil over high heat.
  • Add half of the zucchini strips and half of the garlic, sprinkle with a pinch of cayenne, cook, stirring almost constantly for about 3 minutes or until zucchini is tender and golden, being careful not to break it.
  • Remove to paper towel lined baking sheet and keep warm in low oven.
  • Repeat with remaining oil, zucchini, garlic and cayenne.
  • Arrange zucchini mixture on warmed serving platter.
  • Pour sauce over and sprinkle with parmesan.
  • Serve immediately.

ROASTED TOMATO AND ZUCCHINI PASTA



Roasted Tomato and Zucchini Pasta image

The roasting is an extra step that makes a world of difference in this recipe. I didn't use as much oil in this as the recipe states - using cooking spray on the roasting pan and on the vegetables worked very well to replace much of it. From Everyday Food Magazine March/April 2003

Provided by Vino Girl

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

2 1/2 lbs zucchini, trimmed and cut into 1/2-inch pieces
1 1/2 lbs plum tomatoes, cut into 3/4-inch chunks
3 garlic cloves, thinly sliced
6 tablespoons olive oil, divided
salt and pepper
1 lb long fusilli or 1 lb linguine
1/4 cup chopped fresh parsley
1/4 cup grated parmesan cheese, plus more for serving

Steps:

  • Heat oven to 450°.
  • 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.
  • Meanwhile, 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.

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