Linguine With Zucchini Food

ZUCCHINI LINGUINE

Steps:

• Cook the pasta according to package instructions. I like the lightly oil and generously salt my water. Once done, reserve 2/3 cup of the cooking water and drain the pasta.
• Slice or spiralize your squash.
• In a large skillet over medium heat, add in your olive oil and let get hot. Add in the squash and cook to your desired doneness. I like mine almost still raw but heated all of the way through which takes about 3-4 minutes. You can also cook the squash longer, about 8 minutes, until it's softer and cooked through a bit better.
• Turn the heat to low and add in the mint slices, lemon zest, lemon juice, drained pasta, and 1/2 cup of the cooking water (the other 1/3 cup is just in case you think it needs a bit more). Toss until combined.
• Divide the pasta among 2 plates and grate on the parmesan to each dish.
• Salt and pepper to taste and then ENJOY!!

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.

SPAGHETTI WITH ZUCCHINI

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 9 to 11 minutes. Reserve 1 cup pasta water, then drain the pasta.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic; when it begins to sizzle, add the zucchini and saute for a couple of minutes. Add 1/4 cup of the pasta water and cook until the zucchini is tender, about 5 minutes. Add 1/4 teaspoon salt and half of the basil. Remove the garlic.
• Add the pasta to the skillet along with about 1/2 cup of the reserved cooking water; shake the pan vigorously, adding a little more cooking water if the pasta looks dry. Cook, tossing, until the liquid is absorbed, 3 to 4 minutes. Remove from the heat and add the parmigiano, pecorino and the remaining basil; toss. Top with more Parmesan.

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.

VEGETARIAN LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, heat butter and oil over medium heat. Add zucchini and mushrooms; saute 3-5 minutes. Add tomato, onions, garlic and seasonings. Reduce heat; simmer, covered, about 3 minutes., Drain linguine; add to vegetable mixture. Sprinkle with cheeses and basil. Toss to coat.

THAT ZUCCHINI SPAGHETTI STANLEY TUCCI LOVES (SPAGHETTI ALLA NERANO)

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.

LINGUINE W/ CREAMY ZUCCHINI SAUCE

Steps:

• Start pasta.
• Heat oil, add garlic for about 30 seconds.
• Add 1/4 of the zucchini; cook on high; stirring to coat with oil.
• Add rest of zucchini. cook about 3 minutes.
• Add sour cream and cheddar cheese.
• Turn off heat while cheese melts.
• Toss with pasta.
• Serve with extra parmesan or romano cheese to top.
• Creamy and YUMMY!

LINGUINE AND ZUCCHINI ON YOUR TABLE IN MINUTES

Steps:

• In a frying pan cover the bottom with olive oil and start frying your zucchini coins, sprinkle with salt and pepper and set aside on paper towels to drain.
• Have your salted pasta water going while you're frying up the zucchini.
• When done frying the zucchini, add more oil to the bottom of the pan and toss in the shaved garlic, the toasted nuts and the breadcrumbs, everything should be golden and toasty.
• Cook your pasta Al dente, reserve some hot pasta water then drain the pasta and toss it into the pan with the breadcrumb mixture.
• Gently toss in half of your zucchini coins, combining well.
• If you feel you need to loosen things up add in some of the pasta water.
• You can then toss in your parsley, check for seasoning adding salt, pepper, more cheese and maybe an extra drizzle of olive oil, it's up to your taste buds.
• Place pasta into your serving dish and top with the remaining zucchini coins for a nice presentation along with a sprinkling of nuts and more parsley.

SPAGHETTI WITH LEMON AND ZUCCHINI

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.

LINGUINE WITH PANCETTA, PEAS, AND ZUCCHINI

Steps:

• 1. Bring a large pot of salted water to a boil for pasta. In a large skillet over medium heat, add the olive oil. When the oil is hot, add the pancetta and cook until the fat is rendered, about 4 minutes. Add the scallions and garlic and cook until the scallions are wilted, about 3 minutes.
• 2. Add the linguine to the boiling water. Once the pasta is cooking, add the peas and zucchini to the skillet and season with salt and red pepper flakes. Toss until the zucchini begin to wilt, about 2 minutes. Ladle in 1 cup pasta water and simmer and reduce by half while the pasta cooks.
• 3. When the pasta is al dente, remove it with a spider or small strainer and add directly to the sauce, along with the basil and parsley, reserving the pasta water. Toss to coat the pasta with the sauce, adding a splash of pasta water if the pasta seems dry. Remove the skillet from the heat, sprinkle with the grated Grana Padano, toss, and serve.

LINGUINE WITH ZUCCHINI, GARLIC, BLACK OLIVES, AND TOASTED BREADCRUMBS

Steps:

• Fill a 10-quart stockpot with 7 quarts water and bring to a boil over high heat. Add 2 tablespoons coarse salt. Add pasta, stir until water returns to a boil, and cook pasta, according to package directions, until al dente.
• Meanwhile, heat a large skillet over medium-low heat. Add oil and garlic and cook, stirring frequently, until garlic is lightly browned, 3 to 5 minutes. Add onion and zucchini and cook, stirring frequently, until soft, about 5 minutes. Add olives, oregano, and red pepper flakes; season with salt to taste.
• Drain pasta, reserving 1/2 cup cooking water. Add pasta to skillet and toss to combine. If pasta seems dry, add reserved cooking water 1 tablespoon at a time, tossing between each addition. Transfer pasta to a large platter, drizzle with olive oil, and sprinkle with bread crumbs; serve immediately.

ZUCCHINI LINGUINE ALFREDO

Steps:

• Shred zucchini with the shredding blade of a food processor and toss with 1/2 teaspoon salt in a colander. Let the zucchini drain for 2 to 3 hours if possible. Transfer zucchini to several layers of paper towels and squeeze out as much liquid as possible.
• Heat olive oil in a large skillet over medium-high heat; cook and stir garlic with 1/2 teaspoon salt and black pepper until garlic is fragrant, about 1 minute. Stir in portobello mushrooms and cook until mushrooms have released their liquid, the juice has evaporated, and the mushrooms are browned, about 15 minutes. Stir shredded zucchini into the mushrooms and cook, stirring often, until the zucchini are tender but not mushy, about 5 minutes.
• Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Transfer linguine into a large serving bowl.
• Toss pasta with zucchini-mushroom mixture, Parmesan cheese, and mushroom Alfredo sauce, tossing until thoroughly combined.

LINGUINE WITH ZUCCHINI AND CHICKPEAS

Steps:

• Cook the pasta according to package directions. Reserve 1/2 cup of the pasta water, drain, and return the pasta to the pot.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the zucchini and 1/2 teaspoon salt. Cook, tossing often, until just tender, 4 to 5 minutes. Add the chickpeas, garlic, and red pepper and cook until heated through, 2 to 3 minutes.
• Toss the pasta with the reserved pasta water. Divide the pasta among bowls and top with the zucchini mixture.

LINGUINE WITH ZUCCHINI AND MINT

Steps:

• Slice zucchini very thinly with slicer.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry zucchini in 3 batches, stirring occasionally, until softened and very pale golden, 3 to 4 minutes per batch. Transfer as fried with a slotted spoon to a baking pan lined with paper towels to drain. Keep zucchini warm, covered with foil.
• Add garlic to oil in skillet and cook over moderately high heat, stirring, until very pale golden, about 30 seconds. Remove skillet from heat.
• Cook pasta in a 6- to 8-quart pot of boiling salted water , uncovered, until al dente. Reserve 1 cup pasta-cooking water. Drain pasta in a colander and transfer to a large shallow bowl.
• Toss pasta with garlic oil, zucchini, mint, zest, salt, and pepper. Add some of reserved cooking water to moisten if necessary.

ZUCCHINI "LINGUINI" WITH ROASTED SHRIMP RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Using a vegetable peeler, peel long strips from the zucchini.
• In a large bowl, mix the zucchini strips, shrimp, bell pepper sliced, lime juice, salt, pepper, garlic powder, and olive oil until the mixture is evenly coated.
• On a roasting tray, spread the mixture into one even layer and bake for 8 minutes.
• Enjoy!