PASTA WITH ZUCCHINI AND MINT
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve about 1 1/4 cups cooking water, then drain.
- Meanwhile, pulse the bread in a food processor to make coarse crumbs. Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add the breadcrumbs and toss until toasted, 4 minutes. Transfer to a small bowl and stir in 1 tablespoon mint, 1 teaspoon lemon zest, 1/4 teaspoon salt and a few grinds of pepper.
- Wipe out the skillet and return to medium heat. Add 1 tablespoon olive oil and the pancetta. Cook until the pancetta is crisp around the edges, about 2 minutes. Add the red onion and cook until it starts softening, about 2 minutes. Increase the heat to medium high, add the zucchini and season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until lightly browned around the edges, about 2 minutes. Add 3/4 cup of the reserved cooking water and cook until the zucchini is tender, 2 to 3 minutes.
- Add the pasta to the skillet. Drizzle the remaining 1 tablespoon olive oil on top and toss, adding the remaining cooking water as needed to loosen. Remove the skillet from the heat; add the cheese and the remaining 1 tablespoon mint and 1 teaspoon lemon zest. Top with the seasoned breadcrumbs.
PASTA WITH ZUCCHINI AND MINT
This minty Roman-style zucchini is wonderful with pasta or served on its own.
Provided by Martha Rose Shulman
Categories dinner, lunch, one pot, pastas, appetizer, main course
Time 30m
Yield Serves four
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil for the pasta. Meanwhile, heat the oil over medium heat in a large, heavy nonstick skillet, and add the zucchini. Cook, stirring or shaking the pan, until the zucchini is tender, 10 to 15 minutes. Season generously with salt and pepper. Add the sugar, and stir in the vinegar, lemon zest and mint. Remove from the heat, and keep warm while you cook the pasta.
- When the water comes to a boil, salt generously and add the pasta. Cook al dente, following the timing instructions on the package. Add 1/2 cup of the pasta cooking water to the zucchini, then drain the pasta and toss with the zucchini. Serve, passing the cheese at the table for sprinkling.
Nutrition Facts : @context http, Calories 409, UnsaturatedFat 6 grams, Carbohydrate 70 grams, Fat 9 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 628 milligrams, Sugar 7 grams
PASTA WITH ZUCCHINI, MINT, AND PECORINO
Grated zucchini, anchovies, garlic, and a splash of pasta water create a summery, umami-packed sauce for gemelli. Salty Pecorino Romano and fresh mint are stirred in off the heat for even more flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Cook pasta in a large pot of generously salted boiling water until al dente. Reserve 1 1/2 cups water; drain pasta.
- Heat a large skillet over medium-high heat. Swirl in oil. Add anchovies and garlic; cook, stirring, just until anchovies break down and garlic turns golden, about 30 seconds. Add zucchini; season with salt and pepper flakes. Cook, stirring occasionally, until zucchini is very tender, about 5 minutes. Add pasta and 1 cup reserved pasta water. Simmer, stirring occasionally, until liquid is reduced and slightly thickened, 1 to 2 minutes.
- Remove from heat; stir in cheese and mint. Add more pasta water if needed, a few tablespoons at a time, until sauce evenly coats pasta. Serve, drizzled with oil and sprinkled with more mint, pepper flakes, and cheese.
LINGUINE WITH ZUCCHINI
Provided by Florence Fabricant
Categories dinner, weekday, pastas
Time 30m
Yield 3 main dish servings, 4 or more first-course servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 536, UnsaturatedFat 20 grams, Carbohydrate 68 grams, Fat 24 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 733 milligrams, Sugar 9 grams
LINGUINE WITH ZUCCHINI AND MINT
Categories Herb Pasta Fry Vegetarian Quick & Easy Mint Zucchini Spring Vegan Gourmet
Yield Makes 4 main-course servings
Number Of Ingredients 10
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.
MINTY ZUCCHINI LINGUINE
Refreshing and simple pasta dish. Feel free to substitute any pasta you have readily available or try using couscous.
Provided by dawn2701
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook linguine according to directions on package.
- Heat oil in frying pan.
- Add garlic and zucchini slices, under tender and golden on each side.
- Drain pasta and toss with zucchini and mint.
- Season with salt and pepper and serve and enjoy.
Nutrition Facts : Calories 535.9, Fat 12.2, SaturatedFat 1.8, Sodium 16.9, Carbohydrate 89.5, Fiber 4.9, Sugar 6, Protein 16.4
MARINATED ZUCCHINI WITH MINT
This side goes well with Lamb, Tomato, and Mint Kebabs or lamb chops.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 475 degrees. On two large rimmed baking sheets, toss zucchini with 2 tablespoons extra-virgin olive oil; season with salt and pepper. Roast until zucchini are tender and undersides are browned, 10 to 15 minutes.
- On a serving plate, sprinkle zucchini with minced garlic and drizzle with 2 tablespoons oil and white-wine vinegar. Let stand 1 hour (or refrigerate, up to overnight; bring to room temperature before serving). To serve, sprinkle with torn mint leaves.
Nutrition Facts : Calories 151 g, Fat 14 g, Fiber 1 g, Protein 2 g
CRAB AND ZUCCHINI LINGUINE
From todays local paper The West Australian. Fresh linguine is stressed as essential (usually can be found in the fridge section of the supermarket and only takes a couple of minutes to cook). Times are estimated.
Provided by ImPat
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pick through the crab meat to ensure there is no shell.
- Finely shred the zucchinis or either coarsely grate them or use a mandolin to slice.
- Add the olive oil to a wide pan and add the shredded zucchini and cook for a couple of minutes over a high heat until they collapse but have not coloured.
- Add the garlic and chillies and cook for a couple of minutes longer.
- Season well with the salt and pepper and fold through the crab meat.
- Meanwhile cook the linguine in salted water - this should not take more than 2 minutes.
- Lightly drain the linguine and then mix through the crab mixture.
- Fold through the parsley and lemon juice and then serve with the lemon wedges.
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
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