SUMMER PENNE PASTA
This is an excellent recipe by itself but can easily be personalized. Try different combinations of vegetables or experiment with different pasta shapes.
Provided by STACY D.
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 12
Steps:
- In a large pot cook penne pasta in boiling salted water until al dente. Drain the pasta, leaving it slightly wet.
- While pasta is cooking, wash the bell peppers and cut them into 1/4 inch strips. In a large skillet over medium heat place 2 tablespoons of olive oil and saute the pepper until soft. Do not allow peppers to brown.
- To the skillet, add the sliced zucchini and yellow squash and saute for 2 minutes. Add chopped mushrooms and minced garlic and saute an additional 2 minutes, stirring frequently. Add the chopped tomatoes and remove from heat.
- Dish pasta portions onto warmed plated. Add sauce to top. Sprinkle with salt and pepper to taste.
Nutrition Facts : Calories 263.8 calories, Carbohydrate 47.6 g, Fat 5 g, Fiber 3.9 g, Protein 9.5 g, SaturatedFat 0.8 g, Sodium 10.2 mg, Sugar 5.7 g
SHRIMP WITH PENNE AND SQUASH
You can vary this recipe to your own tastes. I most always add onions to the garlic when frying and skip the minced green onions. I have used baby portobello mushrooms also. I always use fresh garlic! This is hubby's favorite meal.
Provided by Grumpy's Honeybunch
Categories Seafood Shellfish Shrimp
Time 35m
Yield 5
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and pour into a large bowl.
- Meanwhile, warm oil in a large skillet over medium heat. Stir in squash and zucchini, and cook 10 minutes. Stir in shrimp, and cook 3 minutes. Stir in lemon juice, basil, oregano, salt, pepper, and garlic. Cook 2 minutes more.
- Pour shrimp and sauce into large bowl with pasta. Sprinkle with chives and Parmesan, and stir to combine.
Nutrition Facts : Calories 364.6 calories, Carbohydrate 43 g, Cholesterol 141.5 mg, Fat 9.6 g, Fiber 4.8 g, Protein 28.3 g, SaturatedFat 2.1 g, Sodium 440.8 mg, Sugar 3.3 g
SUMMER SQUASH AND ZUCCHINI SALAD
I came up with this colorful and tasty zucchini salad years ago for a recipe contest and was delighted when I won honorable mention! The recipe easily doubles and is the perfect dish to take to potlucks or family gatherings. -Paula Wharton, El Paso, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Thinly slice zucchini, squash, red pepper and onion; place in a large bowl. Add snap peas. In a small bowl, whisk remaining ingredients until blended. Pour over vegetables; toss to coat. Refrigerate, covered, at least 3 hours.
Nutrition Facts : Calories 101 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 124mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
SQUASH AND SNAP PEAS MEDLEY
Makes 8 servings
Number Of Ingredients 9
Steps:
- In a large Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook, stirring constantly, for 2 to 3 minutes. Add squash; cook, stirring frequently, for 4 minutes. Add peas and next 3 ingredients; cook, stirring constantly, for 3 to 4 minutes or until peas are crisp-tender; stir in butter until melted. Serve immediately.
SNAP PEAS, YELLOW AND ZUCCHINI SQUASH
Make and share this Snap Peas, Yellow and Zucchini Squash recipe from Food.com.
Provided by MizzNezz
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut squash in 1 inch chunks.
- In lg skillet, melt butter.
- Saute squash, peas and rosemary until vegetables are crisp-tender.
- Sprinkle with salt and pepper.
PENNE WITH SUMMER SQUASH, ZUCCHINI AND SUGAR SNAP PEAS
Make and share this Penne With Summer Squash, Zucchini and Sugar Snap Peas recipe from Food.com.
Provided by pEa_NuT
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring 1/2 gallon of salted water to a boil. Add the penne and cook until al dente, about 7 to 9 minutes. Drain and set aside.
- Meanwhile, bring the chicken stock to a boil in a skillet large enough to hold the vegetables. Add the vegetables to the chicken stock and steam, covered for about 3 to 4 minutes.
- When the vegetables are just tender, add the cooked penne and the olive oil and toss until it is heated through.
- Divide the pasta and vegetables evenly among 4 warmed plates or bowls. Sprinkle with Parmesan cheese and basil.
- Adjust the salt and pepper to taste.
Nutrition Facts : Calories 532.2, Fat 6.9, SaturatedFat 2.8, Cholesterol 12.8, Sodium 289.9, Carbohydrate 93.9, Fiber 5.9, Sugar 5.8, Protein 23.2
ROSEMARY PEAS 'N' SQUASH
The beauty of this recipe is that I can substitute any vegetables and still have a terrific side dish. I grow fresh rosemary and use it to season whatever garden bounty I harvest. Since zucchini is abundant almost every year, this recipe puts that to good use.-Emily R Chaney, Blue Hill, Maine
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cut squash into 1-in. chunks. In a large skillet, melt butter. Saute squash, peas and rosemary for 5 minutes or until vegetables are crisp-tender. Sprinkle with salt and pepper.
Nutrition Facts : Calories 55 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 33mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.
ONE-POT PENNE WITH ZUCCHINI AND PARMESAN
This simple summer pasta dish is the perfect way to dispatch that bumper crop of zucchini.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 7
Steps:
- Shred zucchini on the large holes of a box grater. (You should have about 4 cups.) Toss with 1/2 teaspoon salt in a colander set over a bowl. Let stand 10 minutes.
- Meanwhile, cook pasta in a pot of generously salted boiling water until al dente. Drain pasta directly over zucchini in colander set in sink. Transfer both to pot; toss with olive oil, Parmesan, garlic, and red-pepper flakes. Season with coarse salt and freshly ground pepper. Serve, dressed with more oil and cheese.
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- Cook the pasta in a large pot of boiling salted water until al dente. Drain, reserving 1 cup of the cooking water.
- Meanwhile, heat 1/4 cup of the olive oil in each of 2 large skillets. Add half of the zucchini to each skillet, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes.
- Return the pasta to the pot and add the butter and zucchini along with any olive oil in the skillets. Add 1/2 cup of the reserved pasta cooking water and half of the Parmesan and season with salt and pepper. Cook over moderate heat, stirring, until the liquid is creamy and slightly absorbed, 1 to 2 minutes. Add more of the pasta cooking water if the pasta is dry. Stir in half of the basil and transfer the pasta to a large platter. Sprinkle with the remaining basil and Parmesan and serve immediately.
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