Pasta With Zucchini Zucchini Blossoms And Caramelized Onions Food

PASTA WITH ZUCCHINI, ZUCCHINI BLOSSOMS, AND CARAMELIZED ONIONS

Steps:

• Gently rinse and dry zucchini blossoms. Melt butter in large skillet over medium heat. Add onion, sprinkle with salt, and sauté until deep golden, about 20 minutes; set aside.
• Cook penne in large pot of boiling salted water until just tender but firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking liquid. Return pasta to pot.
• Meanwhile, heat 1 1/2 tablespoons oil in large nonstick skillet over medium-high heat. Add zucchini blossoms and sauté until wilted, turning, about 1 minute. Transfer to paper towels and gently blot. Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add zucchini cubes; sprinkle with salt and sauté until crisp-tender, about 3 minutes. Add tomatoes, caramelized onion, and crushed red pepper to zucchini mixture; sauté 2 minutes. Season with salt and pepper.
• Add vegetable mixture and 1/4 cup reserved pasta cooking liquid to pasta and toss to coat, adding more liquid if dry. Stir in cheese. Transfer pasta to large serving bowl; top with blossoms and sprinkle with parsley.

ZUCCHINI PASTA (BAKED)

Steps:

• Preheat oven to 350 degrees.
• Grease a oven proof baking dish, (approx. 2 qt.) with cooking spray.
• Grate zucchini, drain in colander removing excess water.
• Cook pasta in large saucepan, until al dente, drain well and set aside.
• Heat butter in frying pan, add spring onion and cook one minute.
• Add garlic and saute' for 1 minute.
• Add drained zucchini to pan, and cook for 4 minutes, or until soft. Cool slightly.
• Place eggs, cream, ricotta, mozzarella, ditalini, and half the Parmesan in a bowl and mix together well.
• Stir in zucchini mixture, adding salt, pepper, and red pepper flakes if using.
• Place this mixture in dish, (be careful not to fill to brim) add sprinkle rest of Parmesan.
• Bake 25-30 minutes, or until firm and golden.
• Add chopped parsley or cilantro for garnish after removing from oven.

PASTA AI FIORI DI ZUCCA (PASTA WITH ZUCCHINI BLOSSOMS)

Steps:

• Fill a large pot with water, stir in 1/2 teaspoon salt, and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain, reserving 1/2 cup of pasta-cooking water.
• Clean and rinse zucchini blossoms, removing the inner parts (stigma or anthers); coarsely chop the flowers.
• Heat olive oil in a large skillet over medium-low heat; cook and stir garlic in the hot oil until it begins to brown, 3 to 5 minutes. Stir parsley, saffron, and reserved 1/2 cup of pasta-cooking water into skillet; stir to combine. Add zucchini blossoms and simmer until tender, about 10 minutes. Sprinkle cornmeal into mixture and stir constantly until thickened, about 5 minutes.
• Gently fold penne pasta into zucchini blossom mixture and top with Parmesan cheese, salt, and black pepper.

CARAMELIZED ZUCCHINI WITH PASTA

Steps:

• Cook the pasta in a saucepan of salted boiling water for 10-12 minute3s or until al dente. Drain, return to saucepan and keep warm.
• Heat a medium non-stick frying pan over high heat. Add the oil and the garlic and cook for 1 minute.
• Reduce the heat to low, add the zucchini and cook for 10 minutews or until soft and caramelized.
• Add to the pasta with the mint, parmesan and tomatoes and toss to combine.

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.

PENNE WITH CARAMELIZED ONIONS

Steps:

• Cook pasta according to package directions. Meanwhile, in a small skillet, saute pine nuts and garlic in butter until golden brown; set aside. , In a large skillet, cook onion in oil over medium heat for 10-15 minutes or until golden brown, stirring frequently. Reduce heat to low. Stir in the olives, salt, basil, oregano and pepper. Drain pasta; add to onion mixture. Stir in feta cheese and pine nut mixture.