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 ZUCCHINI PASTA NESTS
Simple and delicious pasta nests for perfect portion control, drizzled with pesto and crispy golden brown zucchini.
Provided by edlondon11
Categories European
Time 30m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Using a medium pot, add water, olive oil and salt. Bring water to a boil and add in 2 pasta nests. Reduce heat and cook until al dente.
- Using a food processor, add the fresh basil and some olive oil. Puree until soft. Using a hand held blender combine the puree basil, a clove of garlic, and a fair amount of olive oil. Once smooth add in the cheese. After cheese is properly incorporated add chopped pine nuts.
- Slice zucchini into 1/8 inch slices. Using a saute pan, add olive oil. Once oil is heated, add zucchini and sprinkle with salt. Once one side of zucchini is golden brown, flip and cook the other until even.
- Serve pasta nests with zucchini on the side, drizzle pesto sauce on top and serve immediately.
Nutrition Facts : Calories 879, Fat 92.5, SaturatedFat 14, Cholesterol 14.7, Sodium 263.3, Carbohydrate 6.8, Fiber 2, Sugar 2.7, Protein 11.2
HEATHER'S ZUCCHINI NOODLES WITH BASIL-PUMPKIN SEED PESTO
Fresh, raw zucchini noodles tossed with basil pesto and cherry tomatoes make a light, healthy meal. Make this recipe for lunch or dinner, or serve it as a side! Recipe yields 4 generous main dish servings.
Provided by Cookie and Kate
Categories Entree
Time 20m
Number Of Ingredients 12
Steps:
- To prepare the pesto: In a food processor, combine the onion (if using, see notes), garlic, basil, toasted pepitas, olive oil, vinegar and red pepper flakes. Blend until smooth and season with salt, to taste (I added about 1/2 teaspoon-if the mixture tastes overwhelmingly oniony, don't worry, it will mellow in a few minutes. I added another teaspoon of vinegar to help balance the flavors).
- To prepare the noodles: Spiralize the zucchini with a spiralizer (here's how), or turn the zucchini into noodles with a julienne peeler, or grate the zucchini the long way on a large box grater. Toss the zucchini with pesto until well coated, and season with salt (I added another 1/4 teaspoon).
- Transfer the pesto noodles to a large platter and sprinkle with the cherry tomatoes. Tuck the fresh basil in to the corners to garnish.
Nutrition Facts : Calories 221 calories, Sugar 3.4 g, Sodium 298.6 mg, Fat 19.7 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 11.1 g, Fiber 4 g, Protein 2.8 g, Cholesterol 0 mg
PASTA NESTS
These little bakes nests of spaghetti are really simple but look very impressive when served up. Fill them with your favourite roasted veg or meats
Provided by PinkCherryBlossom
Categories Spaghetti
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the spaghetti in boiling water for 8 - 10 mins so it still has some bite inches Drain and set aside.
- Mix the olive oil with the garlic.
- place the vegetables on a large tray and drizzle over the olive oil.
- Grill the veg for 10 mins until tender and lightly charred. Keep warm.
- divide the spaghetti among 4 greased tins. (I use a Yorkshire pudding pan) Curl round a fork to form nest shapes and brush with the melted butter and sprinkle with the breadcrumbs.
- bake the pasta nests for 15 mins at 200C/400F.
- Place a pasta nest on a serving plate and to with the grilled vegetables.
Nutrition Facts : Calories 508.4, Fat 31.6, SaturatedFat 9.4, Cholesterol 26.7, Sodium 108, Carbohydrate 49.6, Fiber 6.7, Sugar 5.8, Protein 9
PASTA WITH TOMATOES, ZUCCHINI AND PESTO
Provided by Jeanne Silvestri
Categories Herb Pasta Tomato Vegetable Appetizer Vegetarian Quick & Easy Spring Bon Appétit Florida Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Heat oil in heavy large pot over medium-high heat. Add zucchini, onion and garlic and saut until zucchini is crisp-tender, about 5 minutes. Add tomatoes with juices and simmer until almost all liquid evaporates, about 8 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain; return to pot.
- Add pesto to pasta and toss to coat. Add zucchini mixture and toss over low heat to combine. Mix in basil. Season pasta with salt and pepper. Transfer pasta to large bowl. Serve, passing Parmesan cheese separately.
SPAGHETTI WITH ZUCCHINI, PARSLEY PESTO AND BOTTARGA
Bottarga, the salted, cured roe of grey mullet or tuna, is a delicacy enjoyed by many. It is especially beloved in Sardinia and Sicily, but is eaten throughout the Mediterranean and around the world. Bottarga has a bright, briny flavor and is used to complement any number of dishes. Here, a simple zucchini pasta with a bright green (cheeseless, nutless) parsley pesto is showered with grated bottarga and crisp bread crumbs. Look for bottarga at Italian shops or online. It's available grated, but it is better to buy whole lobes and grate your own. Once the package is opened, it will keep for months in the refrigerator.
Provided by David Tanis
Categories dinner, weekday, pastas, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Make the pesto: Put parsley in a food processor or blender. Add garlic, a good pinch of salt, black pepper to taste, and olive oil. Whirl to make a smooth sauce. You should have about 1 cup of pesto.
- Bring a large pot of well-salted water to a boil over high heat. Cook spaghetti according to package directions until al dente, erring on the slightly underdone side.
- While the pasta cooks, put about 2 tablespoons oil in a large skillet over medium-high heat. Sauté the zucchini for about 2 minutes. Let it brown a little. Add salt, pepper, red-pepper flakes and lemon zest.
- Add drained pasta to skillet along with half the pesto. Toss everything together. Taste, and add more salt or pesto as needed. (Wrap and refrigerate any remaining pesto for up to 2 days or freeze for future use.)
- Divide pasta among individual plates and sprinkle generously with bottarga. Top with bread crumbs, and serve with lemon wedges.
More about "pesto zucchini pasta nests 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.
ZUCCHINI PESTO PASTA RECIPE - REAL SIMPLE
From realsimple.com
4/5 (9)Total Time 25 minsCategory DinnerCalories 677 per serving
- Place zucchini in a clean kitchen towel and squeeze to release as much water as possible. Transfer to a food processor or blender. Add basil, Parmesan, cashews, oil, lemon juice, garlic, and salt. Process until smooth.
- Bring a large pot of generously salted water to a boil over high. Add pasta and cook according to package directions for al dente. Drain, reserving ½ cup cooking water. Toss pasta and zucchini pesto in a large bowl, adding reserved cooking water as needed until creamy.
CREAMY PESTO PASTA WITH ZUCCHINI - SLENDER KITCHEN
From slenderkitchen.com
5/5 (1)Total Time 20 minsCategory DinnerCalories 335 per serving
- Bring a pot of salted water to a boil and cook according to the package directions, taking it out 2 minutes early so it doesn’t overcook when you add it to the sauce. Reserve 2 tbsp of the cooking water.
- In a large saute pan over medium heat add the butter and let it melt. Spray some additional cooking spray and add the onions. Cook for 3-5 minutes until they begin to soften up.
- Add the garlic and zucchini. Cook until the zucchini is tender, about 5 minutes. Add the cooked pasta, pesto, cream cheese, and pasta water to the pan. Stir together everything and serve.
ZUCCHINI PESTO PASTA RECIPE - THE SPICE HOUSE
From thespicehouse.com
EASY ZUCCHINI PESTO RECIPE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
ZUCCHINI NOODLES WITH PESTO - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
30 MINUTE ZUCCHINI PESTO PASTA - DISHING OUT HEALTH
From dishingouthealth.com
PASTA WITH TOMATOES, ZUCCHINI, AND PESTO RECIPE
From womansday.com
ZUCCHINI NOODLES WITH PESTO (KETO & VEGAN) - SWEET …
From sweetashoney.co
ZUCCHINI NOODLES WITH PESTO & PINE NUTS - ONCE UPON A CHEF
From onceuponachef.com
SPAGHETTI PESTO AND ZUCCHINI | AMERICAN HEART ASSOCIATION RECIPES
From recipes.heart.org
43 BEST ZOODLES RECIPES: ZUCCHINI NOODLES - PARADE
From parade.com
CREAMY VEGAN ZUCCHINI PESTO PASTA - RAINBOW PLANT LIFE
From rainbowplantlife.com
ZUCCHINI PASTA PESTO (PALEO, KETO, VEGAN) - COOK EAT WELL
From cookeatpaleo.com
10 MINUTE ZUCCHINI NOODLES WITH VEGAN CASHEW PESTO - THE FITCHEN
From thefitchen.com
15 BEST PENNE PASTA RECIPES - WHAT TO MAKE WITH PENNE PASTA
From thepioneerwoman.com
NATALIE'S ZUCCHINI 'PASTA' WITH PESTO - TODAY
From today.com
ZUCCHINI PESTO PASTA WITH MUSHROOMS - DISHING OUT HEALTH | KITCHN
From thekitchn.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