SPAGHETTI WITH LEMON AND ZUCCHINI
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil over high heat. Season it generously with salt. Add the sliced lemons and blanch for 30 seconds. Using tongs, remove the lemons to a paper towel-lined plate to drain. Dry well.
- Heat a large skillet over medium-high heat. Add the olive oil and heat another 30 seconds. Add the shallots and garlic to the skillet and season with 1/2 teaspoon salt. Cook, stirring often with a wooden spoon, until fragrant and beginning to brown slightly, about 2 minutes. Add the capers, anchovy paste, red pepper flakes and the blanched lemon slices and cook, stirring occasionally with a wooden spoon to dissolve the anchovy paste and brown the lemons, for another 2 minutes. Add the zucchini and remaining teaspoon salt. Cook, stirring occasionally, until parts of the zucchini turn deep brown while some parts remain al dente, about 10 minutes.
- Meanwhile, add the pasta to the boiling water and cook for 2 minutes less than package directions, about 8 minutes. Add 1/3 cup pasta water to the skillet with the zucchini and stir to deglaze. Use a pair of tongs to remove the pasta directly to the skillet. Sprinkle the bare pasta with the Parmesan and toss well to coat the pasta with the zucchini sauce. (Some of the zucchini should have gotten rather soft, which helps to create a silky sauce.) Add another 1/2 cup pasta water if needed to maintain the sauce. Top the pasta with the herbs and feta and serve.
LEMON ZUCCHINI SPAGHETTI WITH SHRIMP
We just love our zucchini pasta at home. I go every Sunday to our farmers market and stock up! Today I even had some leftover fresh spinach from the week and decided to add it in as well. You can omit, but if you have spinach or any other leftover veggies, go ahead and add them in! Enjoy.
Provided by Cindy Anschutz Barbieri
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 32m
Yield 2
Number Of Ingredients 11
Steps:
- Season shrimp lightly with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp; cook until opaque, 2 to 3 minutes per side. Transfer to a bowl.
- Cut zucchini into noodles using a spiralizer fitted with the large shredding blade. Chop up into slightly shorter pieces.
- Heat 1 tablespoon olive oil in the same skillet over medium heat. Add zucchini noodles, garlic, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper. Cook and stir until slightly softened, 2 to 3 minutes. Add lemon zest, spinach, and chicken broth. Cook until liquid reduces by 1/4, about 5 minutes. Stir in the shrimp and capers. Cook until shrimp is warmed through, about 1 minute more. Drizzle the remaining olive oil on top.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 11 g, Cholesterol 173.3 mg, Fat 18.4 g, Fiber 4.2 g, Protein 21.2 g, SaturatedFat 2.7 g, Sodium 1008.7 mg, Sugar 2.3 g
LEMONY COURGETTE (ZUCCHINI) LINGUINE WITH FRESH MINT & PARME
A Jamie Oliver recipe, part of his new show that features quick recipes involving five or fewer ingredients (not counting salt, pepper, and oil). Light and delicious summer fare!
Provided by lecole54
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- 1. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
- 2. Meanwhile, slice the courgettes lengthways, then again into long matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!).
- 3. Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil, then add the courgettes.
- 4. Cook for 4 minutes, tossing regularly, while you finely slice the mint leaves, then stir them into the pan.
- 5. Toss the drained pasta into the courgette pan with a splash of reserved cooking water.
- 6. Finely grate in most of the Parmesan and a little lemon zest, squeeze in all the juice, toss well, then taste and season to perfection with sea salt and black pepper.
- 7. Dish up, finely grate over the remaining Parmesan and drizzle with 1 teaspoon of extra virgin olive oil before tucking inches.
Nutrition Facts : Calories 477.9, Fat 12.5, SaturatedFat 3.7, Cholesterol 12.5, Sodium 226.9, Carbohydrate 73.7, Fiber 5.7, Sugar 7.5, Protein 19.3
LEMONY PASTA WITH ZUCCHINI AND FRESH HERBS
This simple pasta comes together quickly and makes use of what can sometimes be an overwhelming bumper crop of zucchini and other summer squash come August. Browning the squash in two batches is the only semi-fussy request, and it pays off by giving the squash an almost crunchy texture. Lemon and an abundance of fresh herbs provide brightness to this soon-to-be summer staple. Serve it with a tomato and onion salad dressed with plenty of grassy olive oil.
Provided by Colu Henry
Categories dinner, lunch, weekday, weeknight, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta and cook until it is just under al dente, 1 minute less than package directions. Drain, reserving 1 cup of the pasta cooking water.
- Meanwhile, prepare the zucchini or other squash: Season chunks with salt and pepper. Heat 3 tablespoons of olive oil in a large skillet over medium heat and add the squash in one layer (you may need to do this in two batches) and cook undisturbed until it begins to turn golden brown, about 3 minutes. Flip and cook 2 to 3 minutes more. Remove from the pan and set aside. Taste and season again, if necessary.
- Add the remaining 1 tablespoon oil to the pan. Add the garlic and red-pepper flakes and cook until the garlic becomes translucent, about 30 seconds. Add the squash back to the pan along with the lemon juice and half the lemon zest. Toss to combine.
- Add the pasta to the skillet, and toss to combine. Add 1/2 cup of the pasta water and the grated cheese, and toss until the cheese emulsifies and is silky. If needed, add an additional 1/4 cup pasta water or more to loosen. Add the fresh herbs and toss again. Top with additional herbs and the remaining lemon zest. Serve in bowls, and pass grated cheese at the table. Season with flaky salt, if desired.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 9 grams, Carbohydrate 62 grams, Fat 13 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 509 milligrams, Sugar 5 grams
THAT ZUCCHINI SPAGHETTI STANLEY TUCCI LOVES (SPAGHETTI ALLA NERANO)
After listening to Stanley Tucci lose his mind about this pasta and calling it life-changing and one of the best things he's ever eaten, I decided I'd give it a try. The results were amazing and the key to getting the toasted sweet taste of the zucchini was deep-frying it!
Provided by Chef John
Categories Vegetarian Zucchini Main Dishes
Time 8h55m
Yield 2
Number Of Ingredients 9
Steps:
- Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
- Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.
- Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.
- As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.
- Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.
- Serve with more grated cheese and fresh basil.
Nutrition Facts : Calories 1016.2 calories, Carbohydrate 62.5 g, Cholesterol 56.5 mg, Fat 78.1 g, Fiber 8.3 g, Protein 23.3 g, SaturatedFat 19.6 g, Sodium 479.3 mg, Sugar 11.9 g
PASTA WITH ZUCCHINI AND LEMON CAPER SAUCE
Once again--leftovers save the day. Leftover spaghetti, and some unused/leftover produce with no other reason to exist but to transcend the skillet.
Provided by blueberry_ricky
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cut the zucchini lengthwise into quarters, then crosswise into 1 inch chunks.
- Heat 1 Tbsp olive oil in skillet and add the zucchini.
- Sauté, tossing once or twice, for 2 minutes.
- Add a couple pinches of oregano, grind in some black pepper (a light dusting), and sauté for 1 minute longer.
- Add some kosher salt and sauté 1 minute then remove zucchini to a plate.
- Add the rest of the olive oil and sauté the garlic for a minute, or until it turns toasty color.
- Deglaze with the juice of 1 lemon and reduce by ~1/2-2/3.
- Add the stock or broth, and reduce by 1/2-2/3 again.
- Off heat, Add butter pinch of oregano, a couple grinds of pepper, and capers.
- Return to heat, add the zucchini back in and cook for 1 minute.
- Add pasta just to reheat.
- Grind in some more pepper.
- Serves 2 for a light lunch.
Nutrition Facts : Calories 327.4, Fat 8.2, SaturatedFat 4.2, Cholesterol 17.1, Sodium 540.4, Carbohydrate 56, Fiber 6.5, Sugar 3.5, Protein 11.9
More about "lemony spaghetti and zucchini food"
LEMON SPAGHETTI WITH FRESH RAW ZUCCHINI - SIP AND FEAST
From sipandfeast.com
4/5 (1)Total Time 25 minsCategory Main CourseCalories 460 per serving
- Peel zucchini into strips with vegetable peeler or mandoline. Cut strips in half. Keep a few full length for visual interest. Zest and juice 2 lemons and set both aside.
- Chop 10 cloves of garlic coarsely and saute in large pan on medium heat with 2 Tablespoons of extra virgin olive oil. Saute until golden brown. Do not burn garlic, turn heat down if necessary. If garlic is finished before the pasta, turn off burner temporarily.
- Reserve 3 cups of pasta water before draining. Once drained add pasta to pan with garlic and mix together.
LEMONY ZUCCHINI SPAGHETTI - TERRY AMBROSE
From terryambrose.com
LEMON ZUCCHINI PASTA WITH FRESH BASIL - AMERICAN HOME COOK
From americanhomecook.com
LEMONY ZUCCHINI LINGUINE - RECIPE - FINECOOKING
From finecooking.com
LEMONY ZUCCHINI PASTA - GLUTEN-FREE - LOVELEAF CO.
From loveleafco.com
LEMON ZUCCHINI SPAGHETTI | GIADZY
From giadzy.com
SPAGHETTI WITH ZUCCHINI & LEMONY, GARLIC CRUMBS | DRIZZLE AND DIP
From drizzleanddip.com
HEALTHY LEMON SHRIMP PASTA AND ZOODLES RECIPE
From healthyfitnessmeals.com
CREAMY LEMON ZUCCHINI PASTA RECIPE | BON APPéTIT
From bonappetit.com
SIMPLE LEMON AND ZUCCHINI SPAGHETTI WITH FRESH BASIL
From homegrownhappiness.co.nz
LEMON SPAGHETTI {READY IN 15 MINUTES!} - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
ONE POT LEMON BUTTER RICOTTA AND ZUCCHINI PASTA.
From halfbakedharvest.com
LEMON SPAGHETTI - LIGHT AND DELICIOUS! | MOM ON TIMEOUT
From momontimeout.com
SPAGHETTI WITH ZUCCHINI | RECIPE | FOOD NETWORK RECIPES, ZUCCHINI ...
From pinterest.ca
LEMON ZUCCHINI PASTA RECIPE - RECIPEMAGIK
From recipemagik.com
LEMONY SPAGHETTI AND ZUCCHINI | RECIPE | BEST ZUCCHINI …
From pinterest.com
LEMON AND ZUCCHINI SPAGHETTI WITH A CRISPY GARLIC TOPPING
From blossomandfinn.com
ZUCCHINI SPAGHETTI WITH LEMONY KALE PESTO – ERICA'S RECIPES
From ericasrecipes.com
MUST-MAKE LEMONY ZUCCHINI PASTA | FRESH TASTES | PBS FOOD
From pbs.org
LEMONY ZUCCHINI PASTA RECIPE | PBS FOOD
From pbs.org
SPAGHETTI WITH ZUCCHINI, LEMON, AND BASIL - LEITE'S CULINARIA
From leitesculinaria.com
ZUCCHINI MINT AND LEMON SPAGHETTI - DONNA HAY
From donnahay.com.au
LEMONY PASTA WITH ZUCCHINI AND FRESH HERBS | STRANGER FOODS
From strangerfoods.org
GIADA DE LAURENTIIS’ LEMON ZUCCHINI SPAGHETTI IS FULL OF
From sheknows.com
LEMON PASTA WITH ZESTY ZUCCHINI - SAILOR BAILEY
From sailorbailey.com
ITALIAN CHICKEN OVER LEMONY SPAGHETTI BY HELLO FRESH - RECIPE AND …
From tenhomethings.com
ITALIAN CHICKEN OVER LEMONY SPAGHETTI RECIPE | HELLOFRESH
From hellofresh.com
LEMONY CRAB AND ZUCCHINI PASTA - FOOD TO GLOW
From kelliesfoodtoglow.com
SIMPLE ZUCCHINI PASTA WITH LEMON AND BASIL - THE BAKING FAIRY
From thebakingfairy.net
ZUCCHINI, PARMESAN AND LEMON SPAGHETTI FOR DINNER IN A PINCH
From more.ctv.ca
HOMEMADE ZUCCHINI SPAGHETTI WITH LEMON - OH MY VEGGIES!
From ohmyveggies.com
LEMONY SPAGHETTI AND ZUCCHINI RECIPE - FOOD NEWS
From foodnewsnews.com
COURGETTE LEMON PASTA RECIPE | JAMIE OLIVER PASTA RECIPES
From jamieoliver.com
ZUCCHINI AND LEMON SPAGHETTI RECIPE BY MARY MCCARTNEY | TASTING T
From tastingtable.com
LEMONY LINGUINI WITH ZUCCHINI 'NOODLES' | DRIZZLE AND DIP
From drizzleanddip.com
PARMESAN LEMON ZUCCHINI - DAMN DELICIOUS
From damndelicious.net
32 BEST SUMMER PASTA RECIPES TO SAVOR IN YOUR GARDEN 2022
From lacademie.com
ZUCCHINI, GARLIC, AND LEMON SPAGHETTI RECIPE - DELISH
From delish.com
GIADA DE LAURENTIIS' SPAGHETTI WITH LEMON AND ZUCCHINI - YOUTUBE
From youtube.com
SPAGHETTI WITH ZUCCHINI | RECIPE | ZUCCHINI RECIPES, EASY ZUCCHINI ...
From pinterest.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