FARMERS' MARKET PAPPARDELLE
Rich egg noodles are combined with the best of the summer harvest in a dish that requires some chopping but very little cooking. Serve it with the simplest salad.
Categories Herb Pasta Vegetable Vegetarian Quick & Easy Dinner Lunch Corn Zucchini Summer Healthy Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 6 servings
Number Of Ingredients 15
Steps:
- Bring a 6- to 8-quart pot of well-salted water to a boil.
- Meanwhile, mince and mash garlic to a paste with 1/2 teaspoon salt, then stir together with vinegar, oil, and 1 teaspoon salt in a large bowl. Add tomatoes and stir gently, then set aside.
- Cook corn in boiling water until tender, 4-6 minutes, then remove with tongs and cool.
- While corn cools, peel lengthwise ribbons from 1 side of a zucchini with vegetable peeler into another bowl, stopping when you get to seedy core. Turn zucchini a quarter-turn, then peel more ribbons, stopping at core. Repeat on remaining 2 sides of zucchini (you will end up with rectangular-shaped cores). Reserve cores for another use (such as soup).
- Cut corn from cobs; add corn to tomatoes.
- Cook pasta according to package directions until al dente. Just before pasta is done, stir in zucchini ribbons and snap peas and cook 15 seconds. Drain pasta and vegetables together in a large colander and add to tomato mixture with onion (if using), then toss gently.
- Add herbs and toss gently again.
ZUCCHINI AND TUNA PAPPARDELLE
Think of this recipe as a roadmap - salmon or chicken work as well as the tuna, as does any shorter pasta. This recipe goes together quickly once you start cooking, so have everything ready to go. I do not recall where I got this recipe. I always use low-sodium broths.
Provided by duonyte
Categories Tuna
Time 35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Cook pasta in salted water until al dente, 8 to 10 minutes.
- Using a vegetable peeler, slice the zucchini into ribbons and set aside.
- Melt the butter in a large skillet over medium-high heat. Add shallots or onions, 1/2 tsp salt, 1/4 tsp pepper and saute until golden, about 5 minutes.
- Add wine and cook until it is almost all evaporated, 3 to 4 minutes. Add the broth and cook 2 to 3 minutes.
- Reduce heat to medium, add the cream and simmer until just thickened., 3 to 4 minutes.
- Add the peas and cook 1 minute.
- Add the 1/2 cup cheese and the tuna and cook until heated through, 1 to 2 minutes.
- Drain the pasta, reserving a few tablespoons of the cooking water, and add the pasta and reserved cooking water to the skillet.
- Add the zucchini, 3 tbl chives, and lemon juice, and toss gently. Correct seasonings.
- Transfer to a serving platter and sprinkle with remaining chives and 2 tbl parmesan.
ZUCCHINI PAPPARDELLE WITH ROASTED TOMATO VINAIGRETTE, ARUGULA AND FETA CHEESE
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the broiler.
- To make the dressing, in a small bowl mix the vinegar, mustard, honey, and salt. Whisk in 3 tablespoons olive oil. Season with the zest and pepper.
- Using a mandoline, slice the zucchini lengthwise into 1/8-inch thick pappardelle turning the zucchini and slicing on 4 sides only until the seeds in the center are reached. Discard the centers.
- In a small bowl combine the garlic, thyme, rosemary, and paprika with the remaining tablespoon of olive oil. Spread the zucchini slices on a large baking sheet and brush them with the garlic mixture. Broil for 3 minutes until light brown.
- Coat the cherry tomatoes with the remaining garlic mixture in a bowl. Put them on another baking sheet and broil for 1 to 2 minutes or until some skins pop and the tomatoes get slightly caramelized.
- Put the arugula in a serving bowl and top with the zucchini and tomatoes. Drizzle with the dressing. Sprinkle the feta and olives on top and serve.
PAPPARDELLE OF ZUCCHINI
A pasta dish without the pasta! This is taken from the Union Square Cafe's opening night menu in the Union Square Cafe Cookbook. Enjoy!
Provided by Sharon123
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Slice the zucchini and squash lengthwise into 1/8" strips on a mandoline.(If you don't have a mandoline, the backside of a spatula shaped cheese slicer works just as well). Be sure the slices are not stuck together.
- Heat the olive oil over high heat in a large skillet.
- Just before olive oil begins to smoke, add the cut squash and stir.
- Keep stirring for 3-4 minutes, or until squash strips are barely wilted.
- Add the white wine, garlic, salt and pepper.
- Toss in the basil and tomatoes.
- Stir in tomato sauce, heavy cream, and half of the Parmasen cheese.
- Bring to a boil.
- Serve immediately with the remaining Parmesan sprinkled over the top. Enjoy!
ZUCCHINI PAPPARDELLE WITH PESTO AND EGGPLANT ALLA NORMA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Slice off half the eggplant skin and slice the eggplant into 1/2-inch thick discs. Then stack the discs and cut the eggplant into 1/2-inch-wide batons. Salt the eggplant and let it drain on a kitchen towel for 20 minutes.
- Place the mint and 1 cup of the basil leaves with the toasted pine nuts in the bowl of a food processor. Season with salt and pepper and grate in 1 clove garlic. Add in the lemon zest and juice, then turn the processor on and stream in about 1/4 cup olive oil. Place the pesto in a large shallow bowl that you can serve the zucchini pasta from. Stir in the cheese.
- Using a vegetable peeler and shaving the length of the zucchinis very thinly slice them into wide, pasta-like ribbons. If the zucchini are large and seedy, discard the seeds once you get to the center. Flip the zucchini over and peel until you reach seeds. If the zucchini are firm and small to medium in size you'll be able to use all of the vegetable.
- Place the vegetable stock and 2 cups water in deep skillet.
- Heat the remaining 3 tablespoons olive oil, 3 turns of the pan, in a large skillet and heat over medium-high heat. Add the eggplant to the hot oil and lightly brown, 6 to 7 minutes, tossing occasionally. Toss and combine with the chile flakes and remaining garlic. Add the tomatoes and cover the pan with a tight fitting lid. Shake the pan occasionally and cook until the tomatoes burst, 7 to 8 minutes more.
- Meanwhile, heat the stock and water to low rolling boil, add the zucchini, cook 2 minutes. Use a spider or tongs to remove the zucchini to the pesto. Add 1 cup cooking liquids and toss to coat and combine, using additional cooking liquids if necessary. Top with extra cheese to serve.
- Remove the lid from the eggplant and tear in the remaining 1/2 cup basil leaves. Toss to combine.
- Serve the zucchini piled up on plate with the eggplant alongside, topping eggplant with crumbled ricotta salata.
More about "pappardelle of zucchini food"
ZUCCHINI PAPPARDELLE WITH TOMATOES AND FETA - FOOD & …
From foodandwine.com
3/5 Category ZucchiniServings 4Total Time 30 mins
- Preheat the broiler. In a small bowl, mix 2 tablespoons of the olive oil with the lemon juice, mustard, honey and lemon zest and season the dressing with salt and pepper.
- Using a mandoline, slice the zucchini lengthwise into 1/8-inch-thick "pappardelle," turning the zucchini and slicing on 4 sides only until the seeds in the central portion are reached; discard the zucchini centers.
- In a small bowl, combine the garlic with the thyme, rosemary, crushed red pepper and the remaining 1 tablespoon of olive oil. Spread the zucchini slices on a large rimmed baking sheet and brush them with the garlic and herb oil. Broil for about 3 minutes, or until the zucchini is browned on top.
- Spread the cherry tomatoes on another baking sheet and broil for about 1 minute, or until they are lightly browned on top.
ZUCCHINI RIBBON PASTA WITH FRIED CAPERS | FOOD & STYLE
From foodandstyle.com
Reviews 24Total Time 1 hrCategory Pastas, Grains & Legumes
- Cut both ends of the zucchini and, using a vegetable hand-peeler, slice them lengthwise into ribbons. (See video for exact technique.) Set aside or refrigerate until ready to use, for up to 12 hours.
- Heat a wide heavy-bottomed skillet over medium-high heat. Add the oil, garlic, pepper flakes and basil and sauté for 2 minutes, stirring frequently, until the basil wilts and darkens slightly. Add the reserved juices and tomato pieces, stir well and sauté for an additional 4 to 5 minutes until the tomatoes start to soften, stirring only from time to time. Sprinkle with 1/2 teaspoon salt, stir well and remove pan from heat. Let the sauce stand in the pan while boiling the pasta.
- Bring 6 quarts of water to a boil. When the water is boiling, add the salt and pasta. Boil pasta until al dente (for fresh pasta it’ll only take 1 to 2 minutes) and drain, reserving 1/3 cup of the water.
- Return the tomatoes to the stove and heat over medium-high heat. As soon as the tomatoes sizzle, add the pasta, reserved pasta water, zucchini ribbons and balance of salt. Toss quickly and turn off the heat. Divide the pasta into individual bowls or transfer into a large serving bowl. Garnish with the goat cheese and fried capers, drizzle with the lemon-infused oil and serve immediately.
PAPPARDELLE WITH ZUCCHINI, SULTANAS AND PINE NUTS ...
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Category Cookstr RecipesEstimated Reading Time 2 mins
- Heat the butter and oil in a heavy-based saucepan, and cut the zucchini into very fine rounds before adding them to the pan. Mince in the garlic and season with salt and pepper. Cook over a low to medium heat for about 45 minutes, stirring every now and again. When they are ready the zucchini will have sweated down—if you’ll forgive the expression—but still retain some color and shape. In other words, you’re looking for a certain mushiness without going so far as out-and-out pulp. Not that it matters: if you forget these are on the stove and let them cook until they reach the state of pure, undifferentiated sauce, you will still have something pretty heavenly on your hands. Besides, in Sicily, you will find that different cooks have different preferences: as ever, there is no one way to cook the same thing.
- While all this is going on, warm the Marsala, pour it over the sultanas and leave them to plump up for about 15 minutes, or longer if you want. Once the zucchini are cooked, stir the sultanas and their amber juices into them. Taste for seasoning. Toast the pine nuts by cooking them in a dry frying pan until they turn a golden brown, and remove to a cold plate.
- Cook the pasta according to package instructions, then drain and tip into a warmed bowl. Add the zucchini mixture and fold and toss to combine. Sprinkle over the pine nuts, Parmesan and most of the chopped parsley and toss everything gently together again. Sprinkle with the remaining parsley and take to the table.
PAPPARDELLE WITH ZUCCHINI, ANCHOVIES AND MINT - FOOD …
From foodandwine.com
5/5 Servings 6
- In a large skillet, heat the remaining 1/4 cup of oil until shimmering. Add the garlic and crushed red pepper; cook over moderate heat until the garlic is lightly golden, about 3 minutes. Add the zucchini, season with salt and cook over moderately high heat, tossing, until crisp-tender, about 5 minutes.
- Meanwhile, cook the pappardelle in a large pot of boiling salted water until al dente. Drain, reserving 1/2 cup of the pasta water. Return the pasta to the pot. Add the zucchini and the reserved pasta water and toss over moderate heat. Transfer the pasta to the bowl with the anchovies and herbs, season with salt and toss well. Serve right away, passing the Parmesan and lemon wedges at the table.
BEST ZUCCHINI PAPPARDELLE - HOW TO MAKE ZUCCHINI …
From delish.com
5/5 (9)Total Time 35 mins
- Make zucchini “pappardelle”: Using a vegetable peeler, peel zucchini lengthwise to create long, thin strips.
- Season both sides of chicken chicken breasts with salt, pepper and Italian seasoning and cook until cooked through, 6 to 8 minutes per side.
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3.5/5 (4)Total Time 20 minsServings 4Calories 387 per serving
- Shave zucchini into thin strips using a vegetable peeler; toss with 1/4 teaspoon salt in a medium bowl.
- Combine tomatoes and 1 1/2 teaspoons oil in a large bowl. Arrange tomatoes in a single layer on a foil-lined baking sheet; broil 10 minutes or until blistered. Reserve juices.
- Cook pasta according to package directions until almost al dente, omitting salt and fat; drain, reserving 1/2 cup cooking liquid.
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From bowlofdelicious.com
Reviews 2Category PastaCuisine ItalianTotal Time 25 mins
- Meanwhile, sauté mushrooms, zucchini, and garlic in 2 tablespoons olive oil and salt and pepper to taste in a large skillet. After stirring initially, allow to sit undisturbed to allow the water from the vegetables to evaporate so the vegetables brown. (approximately 5 minutes)
MEATBALLS AND ZOODLES - LEFTY SPOON
From leftyspoon.com
Cuisine ItalianCategory Main DishServings 4Total Time 1 hr 10 mins
- Heat the olive oil in a large (12-inch) skillet over medium heat. Add the mushrooms, onion, and salt, and sauté until the mushrooms have given up their liquid and the onions are beginning to brown, about 15 minutes. Set aside and allow to cool.
- When the mushroom mixture has cooled, transfer it to a large mixing bowl. Add the rest of the meatball ingredients and stir to combine evenly.
HOMEMADE PAPPARDELLE WITH PESTO, ZUCCHINI & GOATS CHEESE ...
From thebrickkitchen.com
Estimated Reading Time 7 minsTotal Time 30 mins
- In a blender or food processor, combine the basil, parsley, garlic, olive oil and lemon zest and juice. Blitz until it is a pesto-like consistency. Set aside.
- Meanwhile, heat a large pan over medium-high heat with a quick drizzle of olive oil. Add the whole cherry tomatoes and chilli flakes. Cover the pan and cook for 3-5 minutes, gently shaking the pan occasionally to prevent burning, until the tomatoes are just starting to blister and burst. Remove from the heat and set aside.
- In the same pan (no need to wash it) with another drizzle of olive oil, cook the zucchini rounds until golden on each side. You may need to do this in 2 batches, depending on the size of your pan.
- To cook the pasta, bring a large pot of water to a rolling boil. Salt generously. If using store bought pasta, cook according to packet instructions. If using homemade parpadelle, carefully cook for about 4 minutes or until al dente, using tongs to detangle any strands that might stick together.
CARROT AND ZUCCHINI NOODLES WITH PESTO ... - EATING BIRD FOOD
From eatingbirdfood.com
4.7/5 (3)Total Time 15 minsServings 4Calories 218 per serving
- First, prepare your carrot noodles. Place one of your carrots on a flat surface. Run a wide mouthed vegetable peeler along the length of the carrot to create a long, thin strip. Continue doing this until you’re down to the last of the carrot—you can save this bit for snacks. Repeat with remaining carrots. Slice the noodles in half if they’re very thick.
- Next, make your zucchini noodles. You can use a mandoline or V-slicer to do this by putting the mandoline on its thinnest setting and running the zucchini along the mandoline lengthwise. You’ll get long, thin strips of zucchini. Stack them together and cut them in half. If one edge of your “noodle” is full of seeds, you can slice off a strip of the seeded area, and discard it.
- You can also use a vegetable peeler to make the zucchini noodles, just as you did the carrot noodles. Lay the zucchini flat on a table, trim off the ends, and then use a vegetable peeler to shave off one long, lengthwise piece. Keep working from end to end, creating long, flat noodles. Again, cut them in half and trim off any seedy parts.
- Mix the carrot and zucchini noodles in a large mixing bowl. Add 1⁄3 cup of the pesto and massage it into the noodles. Add more pesto as needed, until the noodles are well coated. Mix in the peas and serve. Leftover noodles will keep in the fridge for 2 days.
SAUSAGE-VEGETABLE RAGOûT PAPPARDELLE - MY FOOD AND FAMILY
From myfoodandfamily.com
Servings 6Total Time 45 minsCategory HomeCalories 320 per serving
- Meanwhile, whisk Neufchatel, milk and Italian seasoning until blended; set aside. Crumble sausage into large nonstick skillet. Add onions; cook on medium heat 3 min., stirring occasionally. Add zucchini and squash; cook and stir 6 to 7 min. or until sausage is done and vegetables are crisp-tender. Add Neufchatel mixture along with the tomatoes;stir. Cook 3 min. or until heated through, stirring frequently.
BROKEN PAPPARDELLE WITH SHRIMP AND ZUCCHINI - FOOD AND …
From foodandwine.com
Servings 4Total Time 30 mins
- In a large pot of salted boiling water, cook the pasta until just al dente. Drain, reserving 1/2 cup of the cooking water.
- Meanwhile, in a very large skillet, heat the olive oil. Add the zucchini, season with salt and pepper and cook over high heat, stirring occasionally, until browned in spots, about 3 minutes. Add the garlic and jalapeño and cook, stirring, for 1 minute. Season the shrimp with salt and pepper and add them to the skillet, along with the asparagus. Cook, stirring occasionally, until the shrimp are curled but not cooked through, about 3 minutes.
- Add the pasta, cream and 1/4 cup of the reserved pasta cooking water to the skillet and simmer over moderately low heat, tossing, until the shrimp are cooked through and the sauce is slightly thickened, about 2 minutes; add more of the pasta cooking water if the sauce is dry. Stir in the chives, transfer the pasta to bowls and serve immediately.
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5/5 (11)Total Time 10 minsCategory Low Carb MainCalories 199 per serving
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Category Main DishCalories 210 per servingTotal Time 18 mins
- Using a mandolin, or vegetable peeler, work around the zucchini, making thin slices until you get down to the seeds and stop. Save the center of the zucchini for soup. With each slice, you’ve created one strip of pappardelle ‘pasta’.
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- In a food processor, combine the parsley, mint, garlic and walnuts and pulse until coarsely chopped. Pour in the olive oil and add the 1/4 cup of grated Parmesan; process to a puree. Season the pesto generously with salt and pepper.
- Using a sturdy vegetable peeler, cut each zucchini lengthwise into paper-thin strips; discard the central core of seeds.
- In a large pot of boiling salted water, cook the pappardelle until al dente. Add the zucchini to the pot, stir once and drain; reserve 1/4 cup of the pasta cooking water. Return the pappardelle and zucchini to the pot. Add the pesto and the reserved pasta water and toss. Season with salt and pepper. Transfer the pasta to a large bowl and garnish with mint sprigs. Pass the remaining grated Parmesan at the table.
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- In a small skillet, toast the walnuts over moderately low heat until golden, about 5 minutes. Finely chop 1/2 cup of the walnuts; coarsely chop the rest for garnish.
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- In a large pot of salted boiling water, cook the pappardelle until al dente. Drain the pasta and add to the pesto in the bowl. Add the zucchini and toss to evenly coat. Stir in the lemon juice and the remaining 2 cups of arugula and season with salt and pepper. Transfer the pasta to a platter, drizzle with olive oil and garnish with the coarsely chopped walnuts and cheese shavings.
BROKEN PAPPARDELLE WITH SHRIMP AND ZUCCHINI ... - RECIPES
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- Preheat grill to medium; grease grate well. Whisk together oil, vinegar, mustard, honey, and half of the salt and pepper. Remove 2 tbsp. and set aside; reserve remaining mixture.
- Season pork with remaining salt and pepper. Grill, turning pork, for about 10 minutes or until well marked. Brush with 2 tbsp. mustard mixture; cook for about 10 minutes or until internal temperature reaches 160°F. Let pork rest for 10 minutes before slicing thinly.
- Meanwhile, cook pasta according to package directions. Drain. Using vegetable peeler, slice zucchini into long, thin strips, turning as needed and discarding seed-filled centre.
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