Raw Angel Hair Zucchini Pasta With Fresh Pesto Food

CHICKEN WITH ZUCCHINI AND PESTO OVER ANGEL HAIR PASTA

Steps:

• 1. Put a small amount of olive oil in a large frying pan. Heat pan to medium-high and add chicken. Saute until almost done, 5 to 10 minutes.
• 2. Add onion and zucchini and cook for 3 to 5 minutes.
• 3. Add garlic and cook for 1 more minute.
• 4. Add tomatoes with liquid and Italian seasoning. Cook for about 5 minutes.
• 5. Taste. Add salt and pepper if needed.
• 6. While chicken mixture is cooking, bring 8 cups of salted water to a boil.
• 7. Add pasta and cook according to package directions (usually 7 to 9 minutes).
• 8. When done, drain and put in a large bowl. Add pesto.
• 9. Toss.
• 10. To serve, put pasta on plates and spoon chicken mixture over top.
• 11. Grate fresh Parmesan cheese over top. Serve immediately.

ANGEL-HAIR PASTA WITH CORIANDER AND CHILLI

Steps:

• Cook the pasta in a large pan of boiling water uncovered until just tender, drain While the pasta is cooking heat oil in a large pan, cook the chiles and garlic stirring about 3 minutes until nice and fragrant.
• Remove the pan from the heat; stir in the coriander and salt.
• Gently toss the coriander mixture with the pasta and lemon juice in the pan.
• Sprinkle with parmesan just before serving.

ANGEL HAIR WITH ZUCCHINI AND TOMATOES

Steps:

• In a large pot of salted boiling water, cook pasta according to instructions.
• While pasta is cooking, in a large saute pan, heat pan on medium-high flame, add oil when pan is hot.
• Add garlic and shallots to the pan and saute about 1 minute, until soft.
• Add zucchini and season with salt and pepper. Cook about 1 1/2 minutes, add tomatoes, crushed red pepper flakes, parsley, chicken broth and adjust salt and pepper. Stir and cook for 1 more minute.
• Remove from heat.
• Drain pasta when done reserving some of the water and and toss the pasta well with zucchini and tomatoes. Add pasta water if needed and serve with grated Parmesan (optional).

ANGEL-HAIR PASTA WITH CRAB AND COUNTRY HAM

Steps:

• In a deep skillet, heat the oil.
• Add the ham and cook over moderate heat, tossing, until hot; using tongs, transfer to a paper-lined plate.
• Melt 1 tablespoon of butter in the skillet.
• Add the shallots and cook over moderate heat until softened, 4 minutes.
• Add the garlic and cook until fragrant.
• Add the wine and boil until reduced by half, 2 minutes.
• Add the crab and thyme and toss until hot.
• Meanwhile, cook the pasta in a large pot of boiling salted water until al dente; drain, reserving 2/3 cup of the cooking water.
• Add the ham, pasta, reserved cooking water, crushed red pepper flakes (if using) and remaining 2 tablespoons of butter to the skillet; toss.
• Season with salt and pepper.
• Garnish the pasta with the parsley and serve in bowls.

(RAW) ANGEL-HAIR ZUCCHINI "PASTA" WITH FRESH PESTO

Steps:

• Using a vegetable peeler or a spiral vegetable slicer, slice the outer zucchini flesh into lenthwise strips, discaring any seeds.
• Stack the strips and then slice them into thinner "noodles".
• Place the zucchini noodles in a medium bowl and add chopped tomato, olive oil, sea salt, and pepper.
• Place all pesto ingredients in a blender and puree until smooth, with just a few nuts visible for texture.
• Gently toss the zucchini and tomato mixture with just enough pesto to coat.
• Season with additional salt and pepper if desired.
• Garnish with pine nuts and basil leaves and serve.

RAW ZUCCHINI NOODLE MARINARA

Steps:

• Use a spiralizer or mandolin set to julienne cut, and run all the zucchini through it. Put zucchini noodles in a strainer and toss with 1 teaspoon of salt. Let the excess water drain while you make the sauce.
• Add the tomatoes and rest of ingredients to a blender, and puree until smooth. Check for seasoning, you may need more lemon juice or soy sauce, you want the sauce to pop and be aggressively seasoned since it's raw.
• Add the zucchini noodles to a large bowl along with 1 teaspoon of fresh lemon juice and toss to combine. Add enough of the marinara sauce to coat the noodles and toss well. Plate the noodles and garnish with a good drizzle of extra virgin olive oil and some fresh chopped basil. Sauce can be made 1 day ahead and stored in the fridge.