Pasta With Zucchini Sauce Food

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.

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.

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.

ZUCCHINI MEAT SAUCE WITH PASTA

Steps:

• Cook pasta in 8-quart pot according to package directions; drain. Keep pasta hot.
• Brown meat in 6-quart pot over medium-high heat. Season with salt and pepper, if desired; drain. Add onions; cook until tender. Stir in spaghetti sauce and undrained tomatoes; cook 5 minutes, stirring occasionally. (Pour half of sauce into freezer container; cool, cover and freeze for another meal.).
• Add zucchini to remaining sauce; cover and cook over medium heat 7 to 10 minutes or until zucchini is tender. Serve sauce over hot pasta. Sprinkle with grated Parmesan cheese and garnish, if desired.

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!

ZUCCHINI PASTA SAUCE WITH MEAT

Steps:

• Cook the ground beef in a heavy skillet until browned, about 5-10 minutes, chopping and stirring often. (I love my cast iron skillet!)
• When the ground beef is browned, drain off the excess fat.
• With the pan on low-medium heat, add garlic, oregano, onion powder, and paprika and cook until garlic softens (about 2 minutes).
• Add black pepper, tomato paste, beef broth and stir to mix together. I like to use my silicone spatula for this, but you could also use a whisk to get the tomato paste smooth.
• Once mixed together, add corn and zucchini and stir in. Cover and simmer on low-medium for 20-30 minutes, stirring occasionally.
• While sauce is simmering, cook your pasta according to package directions. This sauce is enough for one pound of pasta.
• After 20-30 minutes of simmering, uncover sauce, turn off heat, and let sit 5 minutes before serving over pasta (or mixed in if you prefer).
• Enjoy with my yummy Cheese Toast and side salad for a complete, wholesome, satisfying meal!

ZUCCHINI-TOMATO PASTA SAUCE

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.

PASTA WITH ZUCCHINI SAUCE

Steps:

• cook pasta according to the box instructions. while pasta is cooking, gently heat oil and garlic over medium heat.
• slice zucchini, thin, using a slicer.
• place zucchini in a collander and salt heavily. allow to sweat for 10 minutes and rinse thoroughly. dry well.
• fry zucchini in garlic oil until lightly golden; do not crowd the pan, take your time and fry in small batches.
• the zucchini should take about the same amount of time as the pasta. when pasta is ready to be drained, reserve a 1/4 cup of the cooking liquid.
• strain pasta and return to the cooking pot. add zucchini and garlic oil. add water depending on how dry the pasta looks. it could take the whole 1/4 cup depending on how much oil evaporated while frying.
• add cheese and gently toss.
• serve immediately.

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.