Pasta With A Walnut And Zucchini Sauce Food

CAPELLINI WITH SPICY ZUCCHINI-TOMATO SAUCE

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, about 1 minute. Crush the tomatoes into the skillet with your hands and add the juice. Add 1/2 teaspoon salt and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Add the zucchini and cook until crisp-tender, about 5 minutes. Season with salt.
• Meanwhile, bring a large pot of salted water to a boil. Add the capellini and cook as the label directs. Drain and add to the sauce along with the basil; toss to coat. Top with parmesan.

PASTA WITH WALNUT SAUCE

Steps:

• Put a large saucepan of water on to boil, and toast the walnuts in a dry frying pan until they begin to make a nutty aroma. Put the bread in a bowl and cover with the milk. Put most of the toasted walnuts (reserving about 1 ounce for garnish) into a blender along with the garlic, bread soaked in milk, and Parmesan. Blend until it turns smooth and creamy, then pour in the oil and season well with salt and pepper before blending again.
• Pour into a bowl, and set aside.
• Add pasta to boiling water with salt and cook for the required amount of time. When pasta is al dente, reserve a cup of the pasta cooking liquid and then drain the pasta, but put it in to a large bowl while it's still dripping slightly with water. Sprinkle a little olive oil over the pasta to prevent it sticking together, and then add the walnut sauce, mixing it into the pasta (splash in a little pasta cooking liquid to make the sauce less thick if needed).
• Roughly chop the remaining walnuts and toss them over the top along with some more Parmesan and the chopped parsley.

FRESH ZUCCHINI PASTA SAUCE

Steps:

• Mix zucchini and garlic together in a large bowl; stir in olive oil and salt. Set aside for flavors to blend, about 1 hour.
• Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain and add to zucchini mixture. Toss to combine and slightly cook the zucchini.

ZUCCHINI WITH WALNUTS

Steps:

• Wash zucchini, remove ends and cut into one-inch thick slices. Sauté slices in three tablespoons hot butter until zucchini begins to soften.
• Meanwhile, brown walnuts in remaining butter.
• Combine walnuts with zucchini; season with salt and pepper and cook until zucchini is tender.

PASTA WITH A WALNUT AND ZUCCHINI SAUCE

Steps:

• Pasta -- Cook the pasta according to directions. When it is done, just drain reserving 1 cup of the pasta water and return the pasta to the pot. NOTE: Whole wheat pasta does make a difference in this dish.
• Sauce -- In a large sauce pan, add the butter and saute the onions for about 5 minutes until soft but not caramelized. Then add in the zucchini and cook another few minutes. They take just minutes to cook. Then add the walnuts, cream, parsley, rosemary, salt and pepper.
• Combine -- Add the pasta to the sauce along with the parmesan and some of the pasta water and toss well. Garnish with some extra parmesan if you want. ENJOY!

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.

ZUCCHINI "PASTA"

Steps:

• In a bowl, combine tomatoes, garlic, walnuts, basil, and oil. Season with salt. Let stand 20 minutes. Toss with zucchini and garnish with basil.