CAPELLINI WITH SPICY ZUCCHINI-TOMATO SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
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 TOMATO CREAM SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat the butter and oil in a large skillet over medium heat. Add the garlic and onions and saute for a minute or so. Pour in the tomato sauce, add sugar, salt and pepper to taste and stir. Cook over low heat for 25 to 30 minutes, stirring occasionally.
- Cook the pasta according to the package directions. Drain, reserving 1 cup of pasta water.
- Remove the sauce from the heat and stir in the cream. Add cheese to taste, then check the seasoning. Stir in the pasta and thin with a little pasta water if needed. Add the chopped basil and serve immediately.
PASTA WITH TOMATOES AND ZUCCHINI
This quick pasta with tomatoes and zucchini is bursting with flavor, juicy, and packed with fresh vegetables. It makes a terrific vegan family meal ready in about 20 minutes!
Provided by Katia
Categories pasta
Time 30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 269 kcal, Carbohydrate 48 g, Protein 9 g, Fat 5 g, SaturatedFat 1 g, Sodium 505 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 4 g, ServingSize 1 serving
PASTA WITH SCALLOPS, ZUCCHINI, AND TOMATOES
Steps:
- In a large pot with boiling salted water cook pasta until al dente. Drain.
- Meanwhile, in a large skillet heat oil, add garlic and cook until tender. Add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes. Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque.
- Pour sauce over cooked pasta and serve with grated Parmesan cheese.
Nutrition Facts : Calories 335 calories, Carbohydrate 46.1 g, Cholesterol 19.8 mg, Fat 9.1 g, Fiber 3 g, Protein 18.7 g, SaturatedFat 1.5 g, Sodium 265.8 mg, Sugar 3.6 g
TOMATO-CREAM SAUCE FOR PASTA
Serve over your favorite pasta. Absolutely delicious and so easy to make!
Provided by Kimber
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 20m
Yield 5
Number Of Ingredients 11
Steps:
- In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.
Nutrition Facts : Calories 182 calories, Carbohydrate 6.7 g, Cholesterol 38.7 mg, Fat 16.6 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 7.7 g, Sodium 270.3 mg, Sugar 3.7 g
PASTA WITH TOMATO, ZUCCHINI AND CREAM SAUCE
Provided by John Rockwell
Categories dinner, pastas, main course
Time 20m
Yield 3 to 4 servings, depending on appetites
Number Of Ingredients 10
Steps:
- Add oil to skillet. When oil is hot, add the garlic and saute 30 seconds.
- Add zucchini and stir-fry two minutes.
- Add tomatoes and saute for three minutes. Then add tomato sauce and simmer for 10 minutes. Taste first and, if necessary, add salt and sugar. (Mr. Perlman suggests adding the sugar only to counteract the acidity of the tomatoes.)
- Just before serving, add heavy cream and Parmesan cheese; cook for five minutes. Serve with the pasta prepared al dente.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 11 grams, Carbohydrate 73 grams, Fat 17 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 900 milligrams, Sugar 7 grams
CREAM PASTA SAUCE WITH ZUCCHINI
This is AWESOME pasta sauce! Much different than alfredo-ish sauces, which I don't like. This one could be healthy, depending on which ingredients you use. I found the original version of this in a cookbook I received as a gift, but this is very different from that recipe.
Provided by spatchcock
Categories Sauces
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in saucepan.
- Cook minced garlic in butter for 3-4 minutes or until soft.
- Stir in flour; cook for one minute, stirring constantly.
- Add sour cream, milk, and lemon.
- Cook until heated through.
- Add zucchini, and cook just until bubbly.
- Add to pasta (I use this with my tortellini recipe).
- Add parmesan and black pepper to taste.
ZUCCHINI-TOMATO PASTA SAUCE
"I came up with this recipe after planting too many zucchini plants in our vegetable garden," writes Joy Turner of Amherst, Ohio. "My husband loved it the first time I served it and now we make it quite often."
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 5 cups.
Number Of Ingredients 10
Steps:
- In a large saucepan, melt butter with oil over medium heat. Add onions, cook and stir until tender, 5-7 minutes. Stir in tomatoes, zucchini, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until zucchini is tender and sauce reaches desired consistency, 50-60 minutes. Serve with pasta.
Nutrition Facts : Calories 89 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 266mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
ZUCCHINI 'PASTA' WITH FRESH TOMATO SAUCE
Provided by Molly O'Neill
Categories main course, side dish
Time 20m
Yield Four servings
Number Of Ingredients 10
Steps:
- To make the sauce, heat the olive oil in a medium nonstick skillet over medium heat. Add the diced zucchini and cook until browned, about 4 minutes. Stir in the garlic and cook for 1 minute. Add the tomatoes, parsley, basil, salt and pepper and cook until heated through, about 1 minute longer.
- To make the pasta, bring a large pot of lightly salted water to a boil. Place the halved zucchini on a work surface, cut side down, and slice lengthwise into thin strips. Place in the pot and cook for 3 minutes. Drain well. Place in a large bowl, sprinkle with the salt and toss with the tomato sauce. Taste and adjust seasoning if needed. Divide among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 59, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 1 gram, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 611 milligrams, Sugar 7 grams
ZUCCHINI "PASTA" WITH FRESH TOMATO SAUCE
Nice light luncheon or side dish or even a first course for a dinner party. from Canadian Living mag.
Provided by Derf2440
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In saucepan, heat 1 tablespoon of the oil over medium heat.
- Add tomatoes, thyme, bay leaf, sugar, salt and pepper, cook, uncovered, for 7 to 10 minutes or until excess moisture has evaporated.
- Remove bay leaf.
- Meanwhile, slice unpeeled zucchini lengthwise into long wide strips about 1/8 inch thick.
- (Use a veggie slicer or I find a veggie peeler is best, in long single swipes.) In a large frypan, heat 1 tablespoon of the remaining oil over high heat.
- Add half of the zucchini strips and half of the garlic, sprinkle with a pinch of cayenne, cook, stirring almost constantly for about 3 minutes or until zucchini is tender and golden, being careful not to break it.
- Remove to paper towel lined baking sheet and keep warm in low oven.
- Repeat with remaining oil, zucchini, garlic and cayenne.
- Arrange zucchini mixture on warmed serving platter.
- Pour sauce over and sprinkle with parmesan.
- Serve immediately.
PASTA WITH ZUCCHINI CREAM SAUCE
Make and share this Pasta with Zucchini Cream Sauce recipe from Food.com.
Provided by Sueie
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Add pasta to a large pan of boiling water and cook until just tender.
- Whilst pasta is cooking, cut zucchini in half lengthwise, cut diagonally into 5mm slices.
- Heat butter in pan, add onion and garlic, cook, stirring, until oniion is soft.
- Add zucchini cook and stir for 1 minute.
- Stir in cream and milk, simmer, uncovered, 1 minute.
- Add pasta, cheese and basil to zucchini mixture, stir until combined.
Nutrition Facts : Calories 675.9, Fat 36.4, SaturatedFat 21.8, Cholesterol 117.1, Sodium 381.4, Carbohydrate 73.8, Fiber 11.1, Sugar 4.9, Protein 18.4
ROASTED ZUCCHINI AND TOMATO PASTA
Roasting the zucchini and tomatoes rather than sauteing them intensifies their flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 9
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.
CREAMY TOMATO BASIL ZUCCHINI "LINGUINI" RECIPE BY TASTY
Here's what you need: olive oil, chicken breast, cherry tomatoes, salt, pepper, garlic powder, dried basil, zucchinis, salt, olive oil, garlic, chicken broth, greek yogurt, parmesan cheese, dried basil
Provided by Mercedes Sandoval
Categories Dinner
Yield 2 servings
Number Of Ingredients 15
Steps:
- Use a peeler to thinly slice zucchini into "linguini" noodles. Set aside in a bowl and mix with salt. Let sit for 20 minutes to draw moisture out of the noodles. Drain the zucchini with a clean dish cloth or paper towels.
- Heat olive oil in a large skillet. Add in chicken breast, salt, pepper, and garlic powder. Cook until no longer pink. Add in zucchini noodles, cherry tomatoes, and dried basil. Cook for an additional minute and remove from heat. Set aside in a bowl.
- Heat olive oil for for the creamy sauce in the skillet. Add in garlic cloves and cook for about 30 seconds. Add in chicken broth to cool skillet, and reduce heat to low. (This step is important: if skillet is too hot, the Greek yogurt will curdle, so allow it to cool down before adding it in).
- Add in Greek yogurt, parmesan, and dried basil. Mix until well combined. Add in the chicken, zoodles, and tomato mixture. Mix together and then remove from heat.
- Serve and garnish with fresh chopped basil, as desired.
- Enjoy!
Nutrition Facts : Calories 553 calories, Carbohydrate 29 grams, Fat 30 grams, Fiber 4 grams, Protein 41 grams, Sugar 16 grams
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