Linguine With Zucchini And Tomato Food

LINGUINE WITH ZUCCHINI AND TOMATO

Steps:

• In a large pot of boiling salted water, cook pasta until al dente according to package instructions.
• Meanwhile, in a large skillet, heat 1 tablespoon oil over medium. Add onion and garlic; cook, stirring frequently until translucent, 3 to 5 minutes. Add zucchini and 1/2 cup water; season with salt and 1/2 teaspoon pepper. Cover, and cook, stirring occasionally until zucchini is tender, about 10 minutes.
• Drain pasta, reserving 1 cup pasta water; return to pot. Add zucchini mixture, remaining tablespoon oil, tomatoes, 1/2 cup Parmesan, and reserved pasta water. Season with salt and pepper; toss to combine. Serve immediately, sprinkled with remaining Parmesan.

CAPELLINI WITH SPICY ZUCCHINI-TOMATO SAUCE

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, about 1 minute. Crush the tomatoes into the skillet with your hands and add the juice. Add 1/2 teaspoon salt and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Add the zucchini and cook until crisp-tender, about 5 minutes. Season with salt.
• Meanwhile, bring a large pot of salted water to a boil. Add the capellini and cook as the label directs. Drain and add to the sauce along with the basil; toss to coat. Top with parmesan.

GOLDEN RIBBONS PASTA WITH ZUCCHINI AND TOMATO

Steps:

• If using large tomatoes score the bottoms with an X cutting through outer skin only. Bring a small pot of water to boil over medium heat and submerge the tomatoes for 1 minute. Remove and let cool for 1 to 2 minutes. When cool enough to handle, peel, seed and chop them into a fine dice, about 1/4-inch. Reserve in small bowl. If using grape tomatoes, cut them in half and reserve.
• Put the stock and saffron into a small pot over medium-low heat. Simmer gently. Bring a large pot of water to a boil over medium heat for the pasta. When the water is at a full, rolling boil, salt the water and add the pasta. Cook the pasta to al dente. Drain.
• While the pasta is cooking, heat a large skillet over medium heat with extra-virgin olive oil, a couple of turns of the pan, and the butter. When the butter melts into the oil add the shallots, zucchini, garlic and thyme. Season with salt and pepper, to taste, and saute until tender, about 6 to 7 minutes. Stir in the tomatoes and let them heat through. Add the pasta and stir gently.
• Beat the egg yolks in a small bowl with 1/2 cup of the saffron stock. Pour the remaining stock and tempered eggs over the pasta and turn off the heat. Toss the pasta and the sauce for 1 to 2 minutes to thicken the sauce.
• Serve the pasta immediately in shallow bowls garnished with Parmesan.

LINGUINE WITH ZUCCHINI

Steps:

• Set three quarts of salted water over high heat in a large covered pot.
• While the water is heating, place a large skillet over medium heat and add four tablespoons of the olive oil. Add the onion and saute for a few minutes, until tender but not brown. Stir in the garlic, cook briefly, then add the tomato. Cook, stirring, over high heat until some of the liquid in the tomato evaporates.
• Add the zucchini and stir-fry for a few minutes until the zucchini wilts. Stir in the sun-dried tomatoes. Season to taste with salt and black and red pepper. Set aside.
• When the water boils, add the linguine and cook uncovered until it is al dente, about seven minutes. Drain thoroughly. Lightly season the linguine with salt if desired, toss with the remaining tablespoon of olive oil and divide among three or more individual plates.
• While the linguine is draining, reheat the zucchini mixture. As soon as the linguine is portioned out, divide the zucchini mixture evenly, mounding it on top of each serving of pasta. Dust with Parmesan cheese and serve.

PASTA WITH SCALLOPS, ZUCCHINI, AND TOMATOES

Steps:

• In a large pot with boiling salted water cook pasta until al dente. Drain.
• Meanwhile, in a large skillet heat oil, add garlic and cook until tender. Add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes. Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque.
• Pour sauce over cooked pasta and serve with grated Parmesan cheese.

ROASTED GARLIC ZUCCHINI AND TOMATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
• Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
• Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.

CREAMY TOMATO BASIL ZUCCHINI "LINGUINI" RECIPE BY TASTY

Steps:

• Use a peeler to thinly slice zucchini into "linguini" noodles. Set aside in a bowl and mix with salt. Let sit for 20 minutes to draw moisture out of the noodles. Drain the zucchini with a clean dish cloth or paper towels.
• Heat olive oil in a large skillet. Add in chicken breast, salt, pepper, and garlic powder. Cook until no longer pink. Add in zucchini noodles, cherry tomatoes, and dried basil. Cook for an additional minute and remove from heat. Set aside in a bowl.
• Heat olive oil for for the creamy sauce in the skillet. Add in garlic cloves and cook for about 30 seconds. Add in chicken broth to cool skillet, and reduce heat to low. (This step is important: if skillet is too hot, the Greek yogurt will curdle, so allow it to cool down before adding it in).
• Add in Greek yogurt, parmesan, and dried basil. Mix until well combined. Add in the chicken, zoodles, and tomato mixture. Mix together and then remove from heat.
• Serve and garnish with fresh chopped basil, as desired.
• Enjoy!

LINGUINE WITH FRESH TOMATOES

Steps:

• Cook linguine according to package directions. Meanwhile, place all remaining ingredients except butter in a large bowl., Drain linguine; toss with butter. Add to tomato mixture and toss to combine.

ZUCCHINI-TOMATO PASTA SAUCE

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.

ROASTED ZUCCHINI AND TOMATO PASTA

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.

LINGUINE WITH PESTO, TOMATO AND ZUCCHINI

Steps:

• Prepare pasta according to package directions.
• Heat oil in a large skillet.
• Add zucchini and onion; cook until zucchini is almost tender.
• Add garlic and tomatoes; reduce heat to low.
• Cook until juices evaporate.
• Add pesto to hot pasta; toss to coat.
• Add zucchini mixture; stir to combine.
• Season with salt and ground black pepper.
• Top with basil and cheese.