Pasta And Zucchini Food

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.

SPAGHETTI WITH FRIED ZUCCHINI (SPAGHETTI ALLA NERANO)

Steps:

• Wash and cut the zucchini into thin slices, then fry them in extra virgin olive oil until browned.
• Once fried, put the slices on paper towels to remove the excess oil.
• Meanwhile boil the pasta in plenty of lightly salted water until al dente and drain, keeping aside a cup of the cooking water.
• Heat some more olive oil in a frying pan with the 2 garlic cloves and cook taking care not to burn the garlic.
• Immerse the zucchini slices in boiling water for 4 or 5 seconds, then cream 1/3 of them either by mashing through a sieve or briefly liquidizing in a food blender with some of the pasta cooking water.
• Remove the garlic and add the cream of zucchini and the zucchini slices to the pan and then stir in the cooked spaghetti. If the dish appears too dry add some of the saved pasta cooking water. Continue to stir over a low heat for a minute.
• Remove the pan from the heat, stir in the grated provolone until it starts to melt and become creamy. Season with a sprinkling of pepper and salt as required, Serve decorated with the basil leaves cut into pieces and some extra grated provolone to taste.

PARMESAN AND GARLIC PASTA WITH ZUCCHINI

Steps:

• Heat olive oil in a large skillet on medium-high heat. Add sliced zucchini and minced garlic and saute for about 5-7 minutes, occasionally stirring, until zucchini softens and browns a bit, uncovered. Midway through cooking, season with salt.
• Note: Depending on the size of your skillet, you might have to cook zucchini in 2 separate batches.
• Cook pasta according to pasta instructions. Drain and rinse with cold water (to stop pasta from cooking).
• Add cooked pasta into the skillet with zucchini and garlic, on low heat.
• Add freshly shredded Parmesan cheese into the skillet and stir pasta on low heat to melt the cheese. Add salt and pepper, to taste.

PASTA WITH ZUCCHINI AND PARMESAN

Steps:

• Cook your pasta in a large pot of salted boiling water according to the packet instructions, but drain 1 minute before the end of the cooking time.
• Before draining, reserve about 1/2 of cooking water.
• While the pasta is cooking, in a large pan (see notes) heat the olive oil, add the garlic and gently fry for about 30 seconds, until golden and fragrant.
• Add the zucchini to the pan, add salt and pepper and toss to combine. Start with 1/2 tsp of salt and a good pinch of pepper, but after a few minutes check if you're happy with the seasoning.
• Fry the zucchini gently over medium-high heat, stirring frequently. You want the zucchini to turn slightly brown and absorb the flavor from the garlic, the oil, and the seasoning. Make sure you don't steam them. Cook until soft, 8-10 minutes should be enough.
• Add pasta to the zucchini, stir to combine. Then add parmesan, cream cheese, (or ricotta). Stir well to combine for about 1 minutes over medium-high heat. Add a few Tbsps of pasta cooking water to make it moist, if needed (see notes).
• Serve immediately with grated parmesan cheese, freshly ground black pepper or chili flakes, if you like.

ZUCCHINI PASTA

Steps:

• Cook linguine according to package directions. In a sieve or colander, drain the zucchini, squeezing to remove excess liquid. Pat dry. , In a large nonstick skillet, saute zucchini in oil for 2 minutes. Add garlic; saute 1-2 minutes longer or until zucchini is tender. Transfer to a large bowl. Add the yogurt, cheese, salt and pepper. Drain linguine; add to zucchini mixture and toss to coat.

SPAGHETTI WITH ZUCCHINI AND GARLIC

Steps:

• Pile up 2 or 3 layers of paper towels on a work surface. Working on the paper towels, shred zucchinis using a box grater holding the zucchini at an angle.
• Heat a large skillet over moderate heat. Add extra-virgin olive oil to the pan Add chopped garlic to the oil. When garlic speaks by sizzling in oil, add shredded zucchini. Season zucchini with salt and pepper. Saute shredded zucchini 7 to 10 minutes. Add hot, drained pasta to the pan. Toss spaghetti with zucchini and garlic oil. Add a couple of handfuls of grated cheese to the pan. Adjust seasoning and serve.

ZUCCHINI PASTA

Steps:

• Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add zucchini, onion and thyme, and cook, stirring occasionally. Add salt and pepper and adjust heat so onion and zucchini release their liquid without browning. Cook for about 20 minutes, or until very tender.
• Add tomatoes and their liquid to zucchini and raise heat a bit so mixture bubbles. Cook pasta until it is nearly but not quite tender. If sauce threatens to dry out, add a little pasta cooking water.
• Drain pasta and finish cooking it in sauce. Serve, garnished with parsley or Parmesan.

LEMONY COURGETTE LINGUINE

Steps:

• Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
• 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!).
• Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil, then add the courgettes.
• Cook for 4 minutes, tossing regularly, while you finely slice the mint leaves, then stir them into the pan.
• Toss the drained pasta into the courgette pan with a splash of reserved cooking water.
• 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.
• Dish up, finely grate over the remaining Parmesan and drizzle with 1 teaspoon of extra virgin olive oil before tucking in.

PASTA WITH MUSHROOM AND ZUCCHINI SAUCE

Steps:

• Roughly chop zucchini and onion and process mushrooms, zucchini and onion in a food processor until finely chopped.
• Melt butter in a large skillet over medium heat. Stir in garlic and chopped vegetables. Reduce heat, cover and simmer 20 minutes, until tender and juicy.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Stir flour into vegetables. Stir in cream or milk and season to taste. Let simmer 10 minutes more, then toss with cooked 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.

PASTA CON ZUCCHINI

Steps:

• Grate the onion and zucchini in a seperate bowl.
• In large skillet warm the olive oil and add the grated onion to the skillet. Cook at medium heat until they become translucent then just barely golden.
• Next add the zudchini and cook until barely golden also. For the first minute or two raise the heat a bit then turn it back to medium. Don't burn the zuchinni they may turn bitter. Cook for 8-12 minutes.
• Salt and pepper to taste. If the sauce is a little too dry add a little more olive oil.
• Add the finely chopped garlic in the center of the skillet give it a minute or so then add the fresh chopped rosemary herb and cook for a minute. Fold gently and turn off the heat.
• Meanwhile you should have your pasta boiling and ready for the sauce. Add the cooked al dente pasta to the sauce and mix gently. Add just a little pasta water if needed. Plate each dish and drizzle a little olive oil, freshly grated romano, parmesan or even gorganzola cheese on top. Che buono!

PASTA AND ZUCCHINI

Steps:

• Bring the water to a boil in a large saucepan. Add the farfalle, bring back to a boil, and boil for 13 to 15 minutes, until done as desired.
• Meanwhile, wash and trim the zucchini, cut them in half crosswise, and then cut them lengthwise into 1/4-inch slices. Stack the slices, and cut them lengthwise into 1/4-inch sticks that are 2 1/2 to 3 inches long. (You should have 2 cups.)
• Heat the oil in a skillet. When hot, sauté the zucchini sticks over high heat for 4 minutes, until lightly browned and cooked through. Add the garlic, and sauté for 30 seconds longer.
• When the pasta is cooked, remove 1/3 cup of the cooking liquid, and place it in a bowl large enough to hold the pasta. Drain the pasta through a colander, and add it to the bowl. Add the zucchini, salt, and pepper, and toss to combine.
• Serve with the grated cheese.

ZUCCHINI, FENNEL & WHITE BEAN PASTA

Steps:

• Preheat oven to 400 degrees F.
• Cut fennel bulb in half lengthwise and then slice lengthwise into 1/2-inch-thick wedges. Quarter zucchini lengthwise. Toss the fennel and zucchini with 1 tablespoon oil and salt. Arrange in a single layer on a large baking sheet. Roast, turning once, until soft and beginning to brown, about 20 minutes.
• Meanwhile, bring a large pot of water to a boil. Add pasta; cook until just tender, 8 to 10 minutes or according to package directions.
• Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add garlic and cook, stirring, for 30 seconds. Remove from the heat.
• When the vegetables are cool enough to handle, coarsely chop. Add the vegetables, beans and bean-cooking liquid (or other liquid) to the pan with the garlic and place over medium-low heat. Drain the pasta and immediately add it to the pan. Toss thoroughly and add tomatoes; toss until just warm. Remove from the heat and stir in cheese and mint. Season with pepper.

ZUCCHINI PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and reserve.
• Fill a medium sauce pan with lightly salted water. Add zucchini and bring to a boil; boil for 10 minutes or until tender.
• In a large skillet, saute garlic in oil and hot pepper flakes. Add drained zucchini and parsley, then mix all together and simmer for 5 to 10 minutes. Toss with pasta; then add cheese and salt and pepper to taste, and serve.

PASTA WITH TOMATOES AND ZUCCHINI

Steps:

• Fill a large pot with salty water and place over high heat to bring it to a boil. Add the pasta to the pot while you're cooking the zucchini.
• Cook until al dente according to the package directions. Reserve about ½ cup of cooking water when you drain the pasta.
• Cut the tomatoes in half, and dice onion and zucchini. If zucchini is large, cut it lengthwise, than cut each half into three long batons. Then slice off the seeds from each baton and cut it into ½-inch cubes.
• Heat the olive oil over medium heat in a large non-stick sauté pan. Add the red onions and cook, stirring frequently, until very soft and pale purple in color, 5-6 minutes. Do not brown.
• Add the zucchini, chili flakes, about ¼ tsp of salt and freshly ground black pepper. Give a good stir and cook over medium-high heat for about 10 minutes or until the zucchini are cooked but still crisp, not mushy.
• Add the tomatoes, stir and cook until the skins burst and the tomatoes begin to release their juices, about 4 minutes. Taste and adjust the seasoning according to your taste.
• Add pasta and parsley to the pan and toss gently to combine. Add a touch of pasta cooking water if the pasta dries out (you don't need all of it, but use just as much as you need to keep everything moist and juicy).
• Taste again and make sure you're happy with the seasoning.
• Remove from the stove and serve immediately with a drizzle of extra virgin olive oil, black pepper and garnished with fresh parsley and parmesan cheese, if you wish.