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.
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!
PAPPARDELLE WITH ZUCCHINI AND MINT-PARSLEY PESTO
Steps:
- 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.
ZUCCHINI WITH MINT AND PARSLEY
This recipe came from the Food Network website. I've tried it with a variety of fresh herbs, including oregano, basil and thyme, with good results. It may seem like a lot of herbs when you first add them, but they cook down. I serve with grilled chicken and tomato salsa with pita bread.
Provided by Philreb Wright
Categories Vegetable
Time 19m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium heat.
- Cut zucchini into 1/4-inch slices.
- Add oil, garlic, and zucchini to pan and saute 7 to 8 minutes, turning occasionally with a firm shake of the skillet, until zucchini are just tender.
- Add mint, parsley, salt, and pepper, and cook 1 minute longer.
- Remove from heat and serve.
Nutrition Facts : Calories 117, Fat 10.4, SaturatedFat 1.5, Sodium 18.3, Carbohydrate 5.7, Fiber 2, Sugar 2.1, Protein 2
PAPPARDELLE WITH PANCETTA AND PEAS
The very notion of buttery noodles and fresh sweet peas is enough to make anyone swoon. As a meal, it is the essence of simplicity. But no one will complain if there is also a whisper of new green garlic, a dab of herby pesto and a dollop of ricotta. Oh, and a touch of lemon zest. Add tender mustard greens and a few bites of pancetta or bacon to round it all out.
Provided by David Tanis
Categories dinner, lunch, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Set a small saucepan of water over high heat and bring to a boil. Add pancetta and cook for 1 minute, then drain and set aside.
- Bring a large pot of well-salted water to a boil on the back burner, for cooking the pasta.
- Meanwhile, put basil, parsley and mint in a mortar or mini food processor and mash to a coarse paste with about 1/4 cup oil. Set aside.
- Warm 2 tablespoons olive oil in a wide skillet over medium-high heat. Add green garlic and peas, and sprinkle with salt and pepper. Allow garlic and peas to sizzle without browning for about 1 minute. Add reserved pancetta and 1/2 cup water, and bring to a simmer for 1 minute more. Stir in mustard greens to wilt slightly, then add herb paste, ricotta and lemon zest. Turn off the heat
- Cook the pasta at a brisk simmer until al dente. Drain and toss gently with ingredients in skillet. Taste and adjust seasoning. Transfer to a warm platter or individual dishes and serve immediately. Pass grated cheese at the table.
Nutrition Facts : @context http, Calories 869, UnsaturatedFat 17 grams, Carbohydrate 112 grams, Fat 31 grams, Fiber 13 grams, Protein 37 grams, SaturatedFat 11 grams, Sodium 968 milligrams, Sugar 12 grams, TransFat 0 grams
MINT AND PARSLEY PESTO
Parsley and mint work in tandem in this unexpected take on pesto to add brightness to any dish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 7
Steps:
- Pulse mint, parsley, garlic, pine nuts, and Parmesan ina food processor until coarsely chopped. With machinerunning, add oil in a steady stream. Season with 1/4 teaspoonsalt and pepper to taste.
Nutrition Facts : Calories 395 g, Fat 12 g
PARSLEY PESTO
A twist on the typical basil recipe, this pesto combines flat-leaf parsley and some mint. It's marvelous on sandwiches and pizza and, if you thin it out with a little pasta water, it's a great addition to spaghetti. Shower the dressed bowl with Parmesan and serve.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, condiments, dips and spreads, sandwiches
Time 5m
Yield About 1/2 cup / 5 ounces/ 150 g
Number Of Ingredients 7
Steps:
- Turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl stop the machine and scrape down the bowl. Alternatively, mash with a generous pinch of salt in a mortar and pestle. Add the parsley and mint to the food processor (or to the mortar and pestle) and process until finely chopped or grind to a paste. With the machine running slowly add the olive oil and process until the mixture is smooth (or slowly work into the mixture using a mortar and pestle). Stop the machine, scrape down the sides of the bowl and add the cheese. Pulse to combine.
Nutrition Facts : @context http, Calories 1024, UnsaturatedFat 68 grams, Carbohydrate 13 grams, Fat 95 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 24 grams, Sodium 1242 milligrams, Sugar 2 grams
More about "pappardelle with zucchini and mint parsley pesto food"
PAPPARDELLE WITH ZUCCHINI AND MINT-PARSLEY PESTO RECIPE ...
From foodandwine.com
Servings 6Total Time 20 minsAuthor Matthew O'connell
- 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.
FRIED ZUCCHINI AND MINT PISTACHIO PESTO PAPPARDELLE PASTA ...
From punchfork.com
FRIED ZUCCHINI + MINT AND PISTACHIO PESTO PAPPARDELLE ...
From halfbakedharvest.com
PAPPARDELLE WITH ZUCCHINI AND MINT-PARSLEY PESTO RECIPE ...
From pinterest.com
SPIRALIZED ZUCCHINI NOODLES WITH MINT PARSLEY PEPITA PESTO ...
From goop.com
FRIED ZUCCHINI + MINT AND PISTACHIO PESTO PAPPARDELLE ...
From pinterest.com
RECIPE PAIRINGS - FOOD&WINE - BISCI WINES – NEWS
From biscivini.info
SPAGHETTINI OF ZUCCHINI, MINT, CURRANTS, PINE ... - GOOD FOOD
From goodfood.com.au
ZUCCHINI CASSEROLE WITH MINT AND PARSLEY RECIPE
From crecipe.com
PAPPARDELLE WITH PISTACHIO PEA PESTO, ASPARAGUS, AND ...
From spicesinmydna.com
PAPPARDELLE PASTA WITH PARSLEY PESTO SAUCE - FAMILYSTYLE …
From familystylefood.com
PAPPARDELLE AND ZUCCHINI PASTA RECIPE - CHATELAINE
From chatelaine.com
ZUCCHINI WITH MINT AND PARSLEY RECIPES
From tfrecipes.com
FRIED ZUCCHINI + MINT AND PISTACHIO PESTO PAPPARDELLE ...
From pinterest.co.uk
FRIED ZUCCHINI + MINT AND PISTACHIO PESTO PAPPARDELLE ...
From pinterest.ca
PAPPARDELLE WITH PESTO, ZUCCHINI AND GOATS CHEESE ...
From warnersbayvillage.com
JESSICAGLASSCOE, AUTHOR AT SHADOWPROOF
From shadowproof.com
PAPPARDELLE WITH CHICKEN AND PISTACHIO-MINT PESTO RECIPE ...
From foodandwine.com
PAPPARDELLE WITH ZUCCHINI AND MINT - PARSLEY PESTO - FULL ...
From fullbellyfarm.com
PAPPARDELLE WITH PESTO — ARTSAVOR® | EASY, FAST & FABULOUS ...
From artsavors.com
ENTERTAINING | RECIPES
From jayandmalika.wordpress.com
WALNUTS ARCHIVES - FULL BELLY FARM
From fullbellyfarm.com
PESTO PAPPARDELLE RECIPE - OLIVEMAGAZINE
From olivemagazine.com
CULINARY ARTS SCHOOLS
From culinaryartsschools.blogspot.com
PAPPARDELLE WITH PARSLEY PESTO + OTHER STUFF | TOMATOES ...
From tomatoeswitheverything.wordpress.com
PESTO PAPPARDELLE (PASTA WITH PESTO AND TOMATOES) - MY ...
From mycasualpantry.com
LINGUINE WITH COURGETTE PESTO, ALMONDS AND MINT PASTA WITH ...
From worthyrecipe.com
KITCHEN HEAT: WHEN THE GARDEN RUNNETH OVER
From bringingtheheat.blogspot.com
HOMEMADE PAPPARDELLE WITH PESTO, ZUCCHINI & GOATS CHEESE ...
From thebrickkitchen.com
PAPPARDELLE WITH ZUCCHINI AND MINT PARSLEY PESTO RECIPES
From tfrecipes.com
ZUCCHINI PAPPARDELLE “PASTA” WITH A VEGAN PISTACHIO MINT PESTO
From vegetariandude.com
FRIED ZUCCHINI + MINT AND PISTACHIO PESTO PAPPARDELLE ...
From pinterest.ca
PAPPARDELLE WITH ZUCCHINI AND MINT-PARSLEY PESTO | RECIPES
From jayandmalika.wordpress.com
PESTO PAPPARDELLE PASTA WITH ZUCCHINI RIBBONS - PROUD ...
From prouditaliancook.com
PAPPARDELLE WITH ZUCCHINI AND MINT-PARSLEY PESTO RECIPE ...
From keeprecipes.com
ZUCCHINI PAPARDELLE WITH VEGAN PESTO | LOW CARB GLUTEN ...
From eatwellenjoylife.com
FRIED ZUCCHINI MINT PESTO PAPPARDELLE PASTA - YUMMI RECIPES
From yummirecipes.blogspot.com
OUR BEST PESTO RECIPES | MYRECIPES
From myrecipes.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