VEGETARIAN SQUASH SAUTE PASTA DISH
A simple and inventive way to cook zucchini and yellow squash in the summer when the vegetables are abundant. Basil adds a sweet pop of flavor to the dish. Garlic, onion salt, and Parmesan cheese add a hint of savory flavor. Combine it with your favorite pasta and sauce for an easy meal.
Provided by Rebecca Trent
Categories Vegetables
Time 15m
Number Of Ingredients 10
Steps:
- 1. Cook zucchini and squash in hot oil on medium heat for about 4 minutes in a large skillet. (If using a small skillet, you may have to cook a little longer.)
- 2. Add garlic, salt, and onion salt to the pan. Cook about another 3-4 minutes or until tender or slightly browning.
- 3. Remove from heat. Drain any excess oils.
- 4. Place back in the pan and add the basil. Stir until evenly coated. Place in serving dish. Sprinkle with Parmesan cheese to your liking and top with mozzarella cheese. Add it to your favorite saucy pasta dish!
ZUCCHINI PASTA
The taste of this rich and creamy zucchini pasta dish will have people convinced it's not low-fat, but it is! Garlicky and fresh-flavored, this will be a hit. -Maria Regakis, Saugus, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions. In a sieve or colander, drain the zucchini, squeezing to remove excess liquid. Pat dry. , In a large nonstick skillet, saute zucchini in oil for 2 minutes. Add garlic; saute 1-2 minutes longer or until zucchini is tender. Transfer to a large bowl. Add the yogurt, cheese, salt and pepper. Drain linguine; add to zucchini mixture and toss to coat.
Nutrition Facts : Calories 219 calories, Fat 7g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 395mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic exchanges
PASTA WITH SUMMER SQUASH AND ZUCCHINI
Another simple but tasty recipe from Leanne Ely's Menu Mailers (savingdinner.com). I love a quick, healthy meal especially when it gets me compliments from my hubby. I used wholemeal spirals instead of the linguine the original called for, and simplified the instructions to avoid dirtying an extra pan unnecessarily.
Provided by Gingernut
Categories European
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, saute zucchini, yellow squash, onion and garlic in olive oil until vegetables are almost tender. Add basil and spaghetti sauce and stir until warmed through.
- Spoon sauce over hot linguini. Toss to coat well. Top with cheeses.
SPAGHETTI WITH ZUCCHINI AND SQUASH
Provided by Giada De Laurentiis
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil; season well with salt. Add the pasta and stir to prevent sticking.
- Meanwhile, heat a large skillet over medium-high heat. Add the oil, pepper flakes, garlic, shallots and 1/2 teaspoon salt. Cook, stirring often, for 2 minutes. Add the zucchini and yellow squash and season with 1 teaspoon salt. Toss well to coat in the flavors and cook another 3 minutes.
- Using a pair of tongs, check the pasta. If it is just under al dente, it is ready to transfer. Using the tongs or a pasta fork, transfer the pasta from the water directly to the skillet with the squash and toss well to coat. Add the lemon zest and juice and 1/2 cup of the pasta water and toss well. Sprinkle with the arugula and toss to wilt slightly. Finish with the ricotta salata and a drizzle of olive oil before serving.
ZUCCHINI AND YELLOW SQUASH WITH QUINOA
I love the flavors in this dish, and it is very quick and easy to make. It makes a good side dish, or can stand on its own. It is quite healthful as well, suitable for a diabetic diet, or vegetarian diet. Search online for 'quinoa', and you will learn its nutritional benefits if you have not already discovered them.
Provided by broc.seib
Categories One Dish Meal
Time 30m
Yield 6-8 cups, 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Dice onion. Peel zucchini. Quarter the zucchini and squash lengthwise, then slice at approx 1 inch intervals to obtain somewhat large chunks. The sizes for the zucchini and squash should be big enough to survive some heat without getting flimsy. We also want them to physically be the star of our dish. The onion has a supporting role in flavor, and should be small enough to blend into the background.
- Dissolve the chicken bullion into the 1 1/2 cup of water.
- In a large pan over medium to high heat, begin to sautee the onion, zucchini, and squash using the butter (or oil). When the zucchini and squash just begin to soften, add freshly cracked pepper and salt. Continue cooking for one minute.
- Add the water/bullion. Add the quinoa. Mix uniformly. Cover pan with a lid. Let the liquid just come to boil, then reduce heat to low. Cook for about 15 minutes, covered and unstirred. Expect all the moisture to be absorbed by the quinoa when it is done. (Quinoa will cook like rice; one cup dry plus two cups wet yields 3 cups.). The squash and zucchini should still be sturdy, but cooked. Otherwise it was sauteed too long at the beginning.
- Garnish with fresh parsley. Serve with freshly cut tomatoes, or cucumbers. I like to serve this dish with recipezaar recipe # 15580, Grilled Moroccan Chicken, as shown in the photo.
Nutrition Facts : Calories 275.1, Fat 7.4, SaturatedFat 2.8, Cholesterol 10.2, Sodium 253.1, Carbohydrate 45.5, Fiber 5, Sugar 3, Protein 9.1
PENNE WITH EGGPLANT, ZUCCHINI, AND YELLOW SQUASH
From Weight Watchers Make It In Minutes. Per serving: 236 calories, 5 g fat, 2 mg cholesterol, 40 mg total carb. 4 g fiber, 8 g protein.
Provided by ratherbeswimmin
Categories Penne
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the broiler.
- Prepare 2 baking pans with nonstick cooking spray.
- On the baking pans, place the eggplant, zucchini, yellow squash, onion, and bell pepper in a single layer.
- Spray to coat well with nonstick cooking spray.
- Broil, 7 inches from the heat, for about 15-20 minutes or until the vegetables are tender and browned; transfer to a large bowl.
- Bring a large pot of water to boiling; add in penne and cook according to package directions; drain.
- Add penne to the bowl with the vegetables; add in basil, parmesan, and oil; toss to coat.
SUMMER ZUCCHINI PASTA
I'm always experimenting when my garden is cranking out zucchini and summer squash. This simple and healthy summer zucchini pasta is one of my latest wins. It's meatless, but you can add shredded chicken or grilled salmon for a heartier dish. -Beth Berlin, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, in a Dutch oven, heat oil over medium-high heat. Add zucchini and yellow squash; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes, basil, rosemary, salt and pepper flakes; heat through. Drain pasta; serve with zucchini mixture. If desired, top with additional basil.
Nutrition Facts : Calories 254 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 505mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein.
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