CHICKEN PESTO AND ZUCCHINI "PASTA" RECIPE BY TASTY
Here's what you need: fresh basil, grated parmesan cheese, pine nuts, garlic, lemon, salt, pepper, olive oil, oil, zucchinis, cherry tomato, boneless, skinless chicken breasts
Provided by Matthew Johnson
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a food processor, combine the basil, Parmesan, pine nuts, garlic, lemon juice, salt, pepper, and olive oil. Pulse until smooth texture. Set aside.
- With a vegetable peeler, shave ribbons of the zucchini until you reach the seeds. Set aside.
- Slice the cherry tomatoes and set aside.
- Heat a 4-quart jumbo cooker over medium-high. Add a little oil, the chicken breasts, and sprinkle with salt and pepper. Cook until the chicken is cooked through and browned on all surfaces.
- Turn off the heat and add the cherry tomatoes, pesto, and zucchini ribbons. Toss until well combined and heated through.
- Enjoy!
Nutrition Facts : Calories 677 calories, Carbohydrate 12 grams, Fat 55 grams, Fiber 3 grams, Protein 37 grams, Sugar 6 grams
PARMESAN PESTO ZUCCHINI STICKS
Steps:
- Preheat the oven to 400 degrees F. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper.
- Cut each zucchini in quarters lengthwise through the stem and then cut each quarter again in thirds lengthwise, making long skinny spears. In a medium shallow bowl, whisk together the pesto and 4 tablespoons of the olive oil and set aside. Place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they are finely minced. Add the panko, Parmesan, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper plus the remaining 4 tablespoons olive oil. Pulse only until all the panko is moistened with oil. Pour the mixture onto a dinner plate.
- Dip the zucchini spears first into the pesto mixture, turning to coat completely, then place each one in the crumb mixture, pressing and turning to coat thickly. Arrange the sticks in rows on the prepared sheet pans.
- Roast for 20 to 30 minutes, until the zucchini is tender and the crumbs have crisped to a crunchy golden brown. Sprinkle lightly with flaked sea salt and serve hot.
PESTO GARDEN PASTA FOR THE WHOLE FAMILY RECIPE BY TASTY
Here's what you need: fresh basil leaves, olive oil, grated parmesan cheese, almond butter, lemon juice, garlic, lemon zest, kosher salt, pepper, kosher salt, pasta, grape tomato, yellow cherry tomato, red onion, mozzarella ball
Provided by Greg Perez
Categories Dinner
Yield 6 servings
Number Of Ingredients 15
Steps:
- Add the basil, olive oil, Parmesan, almond butter, lemon juice, garlic, lemon zest, salt, and pepper to a blender. Blend until smooth and set aside.
- Cook the pasta according to the package instructions.
- Drain and transfer the pasta to a large serving bowl.
- Add the grape tomatoes, yellow tomatoes, red onion, and mozzarella balls to the pasta.
- Pour the pesto sauce over the pasta.
- Toss the ingredients together.
- Serve warm in a bowl.
- Enjoy! Adapted from The Minimalist Kitchen by Melissa Coleman. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.
Nutrition Facts : Calories 744 calories, Carbohydrate 88 grams, Fat 31 grams, Fiber 5 grams, Protein 26 grams, Sugar 6 grams
PESTO ONION PROSCIUTTO PASTA
This goes together quickly, and it very tasty. It is a very flexible dish, it almost never turns out the same way twice in a row when I make it. The leftovers are fantastic. I use store bought pesto in the winter and from scratch during basil season. While the recipe calls for bacon, it is more for flavor than nutrition. You can leave it out and have a complete meal. The measurement on the cannellini beans is approximate, use a full can that is close to this size. If I have leftover chicken from another meal, it goes well in here. OAMC adaptation included.
Provided by gourmetmomma
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Start the water boiling for the pasta.
- Put the olive oil in a big deep skillet and turn it on high. If you haven't chopped the veggies yet, chop them and dump them in the skillet as you go.
- Start sauteing the onions, bell peppers, garlic, and mushrooms over medium high heat. You want them to develop some golden color, not just get mushy cooked. I do this while I wait for the water to boil.
- When the water comes to a boil, add the pasta. Then add the proscuitto or bacon to the skillet with the vegetables. Stir, and then turn the heat down to medium low.
- If you are not using wine, you will need to reserve 1/4 cup of the cooking water from the pasta right before the pasta is cooked.
- When the pasta is cooked, drain. Return it to the cooking pot and cover. This will keep the pasta warm.
- It's time to deglaze the pan with the vegetables. Use either the wine or the reserved pasta water. Stir and scrape to get all the good stuff off the bottom of the pot. You may need to turn the heat back up, you want the liquid to come to a boil and reduce slightly.
- Combine the cooked vegetables and the pasta in the larger of your two cooking pots (or a big serving bowl). Add the cannellini beans, parmesean cheese and pesto. Stir. Taste. If you think you need to add salt, add it.
- Move to a big serving bowl or individual plates. Garnish with basil, tomato, pepper, and balsamic vinegar. (This works great with a thick balsamic, it doesn't work well with the cheaper thin stuff).
- Leftovers are fantastic heated or cold like a pasta salad.
- OAMC adaptation: Cook the vegetable part as directed. Add the cannellini beans, pesto, and parmesean cheese. Then freeze. When you thaw you will need to cook/drain the pasta and then add in the HEATED vegetable pesto combo. I will make up a double batch of the veggies and freeze at least half.
Nutrition Facts : Calories 389.3, Fat 10.2, SaturatedFat 2.4, Cholesterol 5.5, Sodium 479.2, Carbohydrate 58.5, Fiber 9.4, Sugar 5.9, Protein 16.3
More about "pesto and prosciutto zucchini linguine recipe by tasty food"
PASTA WITH ZUCCHINI PESTO - THE PIONEER WOMAN
From thepioneerwoman.com
Servings 4-6Estimated Reading Time 1 minCategory Weeknight Meals, Dinner, Main DishTotal Time 30 mins
- Add the pasta and cook according to the package directions, adding the green beans during the last 2 minutes.
CREAMY PESTO PASTA WITH ZUCCHINI - SLENDER KITCHEN
From slenderkitchen.com
30 MINUTE ZUCCHINI PESTO PASTA - DISHING OUT HEALTH
From dishingouthealth.com
HEALTHY PASTA RECIPES YOU CAN'T RESIST
From tasty.co
ZUCCHINI PESTO PASTA RECIPE - THE SPICE HOUSE
From thespicehouse.com
PENNE WITH PROSCIUTTO, TOMATOES AND ZUCCHINI - JO COOKS
From jocooks.com
39 NO-COOK RECIPES FOR WHEN YOU CAN'T STAND THE HEAT - TASTY
CREAMY PESTO PASTA - GRILLED CHEESE SOCIAL
From grilledcheesesocial.com
CHEESY TOMATO BROCCOLI PASTA WITH CRISPY PROSCIUTTO
From everyday-delicious.com
PESTO AND PROSCIUTTO ZUCCHINI LINGUINE RECIPE BY TASTY
From pinterest.com
HEALTHY ZUCCHINI BASIL PESTO - NOURISH AND FETE
From nourish-and-fete.com
CREAMY VEGAN ZUCCHINI PESTO PASTA - RAINBOW PLANT LIFE
From rainbowplantlife.com
SPINACH-RICOTTA PESTO PASTA WITH CRISP PROSCIUTTO AND ASPARAGUS
From cookingchanneltv.cel30.sni.foodnetwork.com
RED PESTO PASTA (QUICK & EASY!) - REAL FOOD WHOLE LIFE
From realfoodwholelife.com
EASY ZUCCHINI PESTO PASTA (FRESH AND DELICIOUS)
From insidetherustickitchen.com
PESTO PROSCIUTTO PASTA - THE FAMILY FOOD KITCHEN
From thefamilyfoodkitchen.com
PASTA WITH TOMATOES, ZUCCHINI, AND PESTO RECIPE - WOMAN'S DAY
From womansday.com
EASY VEGGIE NOODLE AND ZOODLE RECIPES | RECIPES, DINNERS AND …
From foodnetwork.cel29.sni.foodnetwork.com
EASY ZUCCHINI PESTO RECIPE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
BACKYARD PASTA WITH MINT-PEA PESTO RECIPE | PATRICK DECKER
From cookingchanneltv.cel29.sni.foodnetwork.com
25 BEST VEGGIE PASTA RECIPES | VEGETARIAN PASTA IDEAS | RECIPES ...
From foodnetwork.cel30.sni.foodnetwork.com
PROSCIUTTO RECIPES - TASTY
From tasty.co
FUSILLI WITH ZUCCHINI PESTO RECIPE | FOOD NETWORK KITCHEN | FOOD …
From foodnetwork.cel29.sni.foodnetwork.com
THIS 5-INGREDIENT SANDWICH IS STANLEY TUCCI'S "DESERT …
From allrecipes.com
PESTO AND PROSCIUTTO ASPARAGUS RECIPE | GIADA DE LAURENTIIS
From foodnetwork.cel30.sni.foodnetwork.com
ZUCCHINI PESTO PASTA WITH MUSHROOMS - DISHING OUT HEALTH - KITCHN
From thekitchn.com
20 FROZEN PEA RECIPES | WHAT TO MAKE WITH FROZEN PEAS | RECIPES ...
From foodnetwork.cel30.sni.foodnetwork.com
PROSCIUTTO-WRAPPED BAKED ZUCCHINI WITH BALSAMIC DRIZZLE - FOOD …
From foodandwine.com
GRILLED PIZZA WITH PROSCIUTTO, PESTO AND TALEGGIO CHEESE RECIPE ...
From cookingchanneltv.cel30.sni.foodnetwork.com
BEST ZUCCHINI PESTO PASTA RECIPE - HOW TO MAKE SUMMER SQUASH …
From food52.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love