PARMESAN AND GARLIC PASTA WITH ZUCCHINI
Pasta with Parmesan and Garlic Zucchini - light, delicious, Summer recipe. I use regular spaghetti pasta, cook sliced zucchini in olive oil and garlic and then combined cooked pasta with garlic zucchini and lots of shredded Parmesan cheese!
Provided by Julia
Categories Main Course
Time 30m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 438 kcal, Carbohydrate 50 g, Protein 18 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 17 mg, Sodium 420 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
ZITI WITH ROASTED ZUCCHINI AND GARLIC
Roasting the zucchini takes a little bit of time, but changes everything about this dish! Well worth the wait.
Provided by sjw7997
Categories Fruits and Vegetables Vegetables Squash
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss zucchini, shallots, 5 tablespoons oil, garlic, and crushed red pepper in a bowl until coated. Spread on rimmed baking sheets and sprinkle with salt and pepper.
- Roast vegetables in the preheated oven, turning occasionally, until tender, about 30 minutes.
- While vegetables are roasting, bring a large pot of lightly salted water to a boil. Cook ziti pasta at a boil, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes. Drain, reserving 3/4 cup cooking water.
- Toss cooked pasta with 1 tablespoon oil. Transfer to a large pot. Add roasted vegetables, 1/4 cup cooking water, and remaining 1 tablespoon oil; stir over medium heat until heated through. Add 3/4 cup basil and Parmesan cheese. Toss, adding remaining cooking water, 1 tablespoon at a time, if dry. Season with salt and pepper. Serve with remaining basil sprinkled on top.
Nutrition Facts : Calories 555.9 calories, Carbohydrate 77.7 g, Cholesterol 8.8 mg, Fat 20.2 g, Fiber 4.9 g, Protein 18.2 g, SaturatedFat 4.2 g, Sodium 209.7 mg, Sugar 7.4 g
SPAGHETTI WITH ZUCCHINI AND GARLIC
Savor this garlicky pasta recipe - it is tossed in sautéed zucchini and topped with shredded parmesan. My pasta with zucchini recipe makes a quick and light summer dinner.
Provided by Dina
Categories Main Course
Time 25m
Number Of Ingredients 6
Steps:
- Using a box grater, shred the zucchini, then squeeze out the juices using your hands.
- Heat the olive oil in a pan over medium heat, then add the minced garlic. Stir until the garlic gives off an aroma and begins to sizzle.
- Add the shredded zucchini and season with salt a pepper. Sauté for about 5-7 minutes. Cook the pasta al dente and add the hot, drained pasta to the pan.
- Give the pasta and zucchini a toss and add additional salt if need be.
Nutrition Facts : Calories 333 kcal, Carbohydrate 45 g, Protein 12 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 8 mg, Sodium 209 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
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.
ROASTED VEGETABLE PASTA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini and asparagus with 1 1/2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes. Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 30 more seconds. Increase the heat to medium high, add the tomatoes and simmer, stirring occasionally, 15 minutes. Remove from the heat and stir in the cheese. Meanwhile, add the linguine to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and add to the skillet with the sauce. Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil. Divide among bowls and top with more cheese.
TOMATO BASIL PENNE WITH ZUCCHINI & GARLIC | BARILLA
Need a quick, tasty penne recipe for dinner? Try Barilla's wholesome penne pasta with zucchini, tomato, basil & garlic!
Provided by Barilla
Categories Blue Box
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil.
- Meanwhile, heat olive oil in a large skillet over medium heat.
- Add garlic and sauté 1-2 minutes or until garlic turns golden in color.
- Add zucchini to skillet and sauté for an additional 3 minutes.
- Add the tomatoes and basil; simmer 2 minutes, season with salt and pepper.
- Cook pasta according to package instructions.
- Drain pasta and toss with sauce.
- Sprinkle with cheese and serve.
ROASTED GARLIC PASTA
This is such an easy recipe to pull together and you likely already have everything you need in the kitchen. Very versatile and delicious with or without meat. Great base recipe to be creative or leave it as is for a tasty, easy, and quick recipe that looks impressive. Can also sprinkle parmesan and fresh basil to garnish.
Provided by jocelyntcn
Categories Main Dish Recipes Pasta
Time 1h20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. Brush the cut cloves with a small amount of olive oil and nestle the head into a piece of aluminum foil.
- Bake in the preheated oven until cloves are tender and browned, about 45 minutes. Remove from the oven. Increase temperature to 450 degrees F (230 degrees C).
- Place 6 to 8 cloves in a blender or food processor. Add butter, salt, and pepper and blend until smooth. Scoop about 2 tablespoons of the mixture into a saucepan over medium heat. Add mushrooms and cook until softened, about 5 minutes. Remove from heat.
- Place cherry tomatoes in a bowl, toss with remaining olive oil, and season with salt and pepper. Spread over a baking sheet.
- Roast in the oven until soft and browned, about 10 minutes.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 9 to 13 minutes. Drain and toss with the mushrooms, roasted tomatoes, and remaining butter-garlic sauce.
Nutrition Facts : Calories 930.2 calories, Carbohydrate 93.4 g, Cholesterol 122 mg, Fat 55 g, Fiber 4.3 g, Protein 18 g, SaturatedFat 30.4 g, Sodium 385.2 mg, Sugar 1.1 g
ROTELLE WITH ROASTED CORN, BRAISED ZUCCHINI, ROASTED GARLIC, OREGANO AND FETA
Provided by Robin Miller : Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Wrap corn in foil and roast in preheated oven for about 1 hour. This can be done in advance on a prep day.
- Cook rotelle according to package directions. Drain and reserve 1 cup of the cooking water. Transfer pasta to a large bowl.
- Meanwhile, heat oil in a large skillet over medium heat. Add corn cut from cob, zucchini and onion and saute for 3 minutes, until golden brown. Add oregano and cook 1 minute. Add broth and roasted garlic and bring to a simmer. Simmer 5 minutes. Pour mixture over pasta and toss to combine, adding cooking water, if necessary, to moisten pasta. Fold in parsley and season, to taste, with salt and black pepper. Transfer pasta to a serving platter and top with feta cheese.
CREAMY PASTA WITH ROASTED ZUCCHINI, ALMONDS AND BASIL
Whole-grain pasta offerings on supermarket shelves have expanded with gusto. Unlike the gluey, good-for-you-but-not-your-tastebuds pastas of yore, the best whole-grain brands are firm-textured and tasty. The warm, nutty flavor of varieties like these is robust enough to stand up to intense, complicated sauces, yet satisfying with just a little butter and Parmesan shaved over the top. Here, pasta with creamy goat cheese and a bite of citrus is enough to keep even the most staunch of whole-wheat opponents satisfied.
Provided by Melissa Clark
Categories dinner, easy, weekday, pastas, main course
Time 45m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat oven to 500 degrees. Toss the zucchini and oil with 1/2 teaspoon salt and pepper to taste. Arrange zucchini on a baking sheet in a single layer. Roast, tossing occasionally, until golden and tender, 20 to 30 minutes.
- Meanwhile, toast the almonds in a skillet over medium heat until golden, 3 to 4 minutes. Transfer to a small bowl.
- Simmer the cream and basil sprig in a small saucepan over medium heat until reduced to 1/4 cup, about 7 minutes. Whisk in the goat cheese until the sauce is smooth. Remove from heat; stir in lemon zest and 1/4 teaspoon salt. Cover and keep warm.
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain well. Toss the pasta with the cream sauce. Serve topped with the zucchini and almonds.
Nutrition Facts : @context http, Calories 642, UnsaturatedFat 18 grams, Carbohydrate 73 grams, Fat 34 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 14 grams, Sodium 821 milligrams, Sugar 6 grams, TransFat 0 grams
ZUCCHINI-GARLIC PASTA
My Italian neighbor gave me the ingredients for this salad, but he didn't have the measurements written down. I experimented and came up with this recipe, which is a nice side dish with many meals. There are many garlic producers here in California, so I think this recipe represents our area well.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, 2 tablespoons of drippings. In same skillet, saute onion and garlic in reserved drippings for 3 minutes or until tender. Add the zucchini and salt; cook 6 minutes longer or until tender., Drain pasta and add to the zucchini mixture. Add lemon juice and bacon; toss. Transfer to a serving bowl or platter; sprinkle with cheese.
Nutrition Facts : Calories 293 calories, Fat 7g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 354mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 3g fiber), Protein 13g protein.
FIRE ROASTED TOMATO AND ZUCCHINI VEGAN PASTA
This fantastic blend of fresh vegetables, fire roasted tomatoes and peppers, and pasta can be modified to include any seasonal vegetables. It's easy, healthy and delicious! You can find fire-roasted tomatoes and fire-roasted peppers at most grocery store olive bars, including Whole Foods. If you don't have access to these, you can make your own, substitute sun-dried tomatoes, or substitute fresh versions. The beautiful thing about veggies is that there's no "right" way to do things! You can also substitute basil or oregano paste or powder for the fresh version, if you need to - but fresh is best!
Provided by Mountain Bike Mom
Categories One Dish Meal
Time 15m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 15
Steps:
- Cook pasta according to directions on box. Do not overcook.
- Saute onions in olive oil in large sauce pan.
- When onions begin to brown, add mushrooms, zucchini and squash. Add garlic, basil and oregano. Continue to lightly saute.
- Add fire-roasted tomatoes and peppers and stir.
- Add tomato paste, red wine and Italian dressing. Turn to low and simmer for three to five minutes.
- Serve over bow tie pasta.
Nutrition Facts : Calories 469.5, Fat 12.9, SaturatedFat 2.4, Cholesterol 63.8, Sodium 582.1, Carbohydrate 72.8, Fiber 6.5, Sugar 11.9, Protein 15.3
PASTA WITH MUSHROOM, ROASTED GARLIC, AND ARUGULA
Provided by Feta Topalu
Time 35m
Number Of Ingredients 12
Steps:
- Cook pasta according to cooking instructions until al dente. Drain and set aside in a large bowl.
- Heat 2 tbsp olive oil in skillet over medium heat. Sauté mushrooms for 7-8 minutes, or until almost cooked all the way. Add in shallots, walnuts, roasted garlic, rosemary and salt and pepper. Sauté for 3-4 minutes or until shallots are translucent. Add arugula, stir to combine, and remove from heat.
- Toss the mushroom garlic mixture together with the pasta. Drizzle with remaining 2 tbsp olive oil. Garnish with chives and Parmesan. Serve immediately.
PASTA WITH ZUCCHINI AND ROASTED GARLIC
Make and share this Pasta with Zucchini and Roasted Garlic recipe from Food.com.
Provided by Barb G.
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven or toaster oven to 450 degrees.
- Lay a 12-inch square piece of foil on the counter and put the garlic on it.
- Sprinkle the thyme and rosemary over the garlic.
- pour the oil over the garlic and herbs.
- Draw up the edges of the foil and make a sealed packet; bake 20 minutes.
- While the garlic is baking, Cook Pasta according to package directions.
- Two minutes before Pasta is done ADD the Zucchini to the cooking pasta, Cook 2 minutes.
- Drain Zucchini and Pasta.
- Open the foil and MASH the garlic lightly with a spoon.
- Toss mashed garlic with the pasta and zucchini.
- Season with salt and pepper and serve.
PASTA WITH ZUCCHINI AND ROASTED GARLIC
Steps:
- 1. Preheat oven or toaster oven to 450 degrees.
- 2. Lay a 12-inch square piece of foil on the counter and put the garlic on it.
- 3. Sprinkle the thyme and rosemary over the garlic.
- 4. Pour the oil over the garlic and herbs.
- 5. Draw up the edges of the foil and make a sealed packet.
- 6. Bake 20 minutes.
- 7. While the garlic is baking, cook pasta according to package directions.
- 8. Two minutes before pasta is done, add the zucchini to the pasta cooking water.
- 9. Cook two minutes.
- 10. Drain zucchini and pasta.
- 11. Open the foil and mash the garlic lightly with a spoon.
- 12. Toss with the pasta and zucchini, season with salt and pepper and serve.
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- Bring a large pot of water to a boil. Salt the water well, and boil pasta per package instructions. Drain, reserving some pasta water, and set aside.
- In the meantime, slice the zucchini in half lengthwise and use a spoon to remove most of the seeds. Cut into 1/4-inch pieces. Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, a minute or so. Stir in the chopped zucchini and 1 1/3 cups water, cover, and simmer until the zucchini absorbs most of the water and softens, roughly 8-10 minutes. Remove from heat, and carefully, with a fork or (even better) a potato masher, smash the zucchini until creamy.
- Transfer the zucchini to a large serving bowl. Add most of the cheese and most of the basil, and lots of pepper. Stir in the pasta, and a splash of the pasta water if you want to thin it out at all. Taste, and add salt if needed. Finish by topping with lots of toasted almonds, and the remaining cheese and basil.
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5/5 (27)Category DinnerCuisine UkrainianCalories 369 per serving
- Cook pasta as per package instructions undercooking by 2-3 minutes or until pasta is al dente, cooked but firm.
- While pasta is cooking, preheat large ceramic non-stick skillet on medium-high heat and swirl 1 tbsp of oil to coat. Add zucchini and cook for 5 minutes, stirring occasionally. Transfer to a bowl and set aside.
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3.1/5 (7)Total Time 2 hrsServings 6
- Preheat oven to 400°F. Toss zucchini, garlic, shallots, 5 tablespoons oil, and crushed red pepper in bowl. Spread on 2 large rimmed baking sheets; sprinkle with salt and pepper. Roast vegetables until tender, turning occasionally, 30 to 35 minutes.
- Toss cooked pasta in large bowl with 1 tablespoon oil. Transfer half of pasta (8 cups) to another bowl; cool, stirring occasionally. Cover; chill (reserve for mac and cheese).
- Place remaining pasta in large pot. Add roasted vegetables, 1/4 cup pasta cooking liquid, and 1 tablespoon oil; stir over medium heat until heated through. Add 3/4 cup basil and cheese. Toss, adding reserved cooking liquid by tablespoonfuls to moisten if dry. Season with salt and pepper. Transfer pasta to large platter. Sprinkle pasta with remaining 1/4 cup basil.
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Reviews 2Servings 4Cuisine AmericanCategory Main Course
- In a large 8-quart stock pot bring water and salt to a boil. Add spaghetti noodles and cook until al dente, about 10 minutes.
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