Spaghetti With Zucchini And Almonds Food

SPAGHETTI WITH ZUCCHINI AND ALMONDS

Steps:

• Heat a small pan over medium heat. Add almonds and toast, about 2 minutes. Let cool slightly and roughly chop.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• While pasta cooks, add olive oil to a saucepan over medium heat. Add zucchini, garlic, salt, and pepper and fry until tender, 3 to 5 minutes.
• Reserve 1/4 cup of the pasta cooking water and drain. Add cooked spaghetti to the saucepan with the zucchini. Add butter, parsley, lemon zest, lemon juice, and toasted almonds and stir to coat.

SPAGHETTI WITH ZUCCHINI

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 9 to 11 minutes. Reserve 1 cup pasta water, then drain the pasta.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic; when it begins to sizzle, add the zucchini and saute for a couple of minutes. Add 1/4 cup of the pasta water and cook until the zucchini is tender, about 5 minutes. Add 1/4 teaspoon salt and half of the basil. Remove the garlic.
• Add the pasta to the skillet along with about 1/2 cup of the reserved cooking water; shake the pan vigorously, adding a little more cooking water if the pasta looks dry. Cook, tossing, until the liquid is absorbed, 3 to 4 minutes. Remove from the heat and add the parmigiano, pecorino and the remaining basil; toss. Top with more Parmesan.

QUICK ZUCCHINI SIDE DISH WITH TOASTED ALMONDS

Steps:

• Heat olive oil in a pan and add almonds. Cook and stir until almonds start to brown slightly, 1 to 2 minutes. Add zucchini and toss with olive oil and almonds. Cook briefly until zucchini are tender, about 5 minutes. Season with salt and pepper.

LINGUINE WITH TOASTED ALMONDS, PARSLEY, AND LEMON

Steps:

• Cook pasta in generously salted water until al dente. Reserve 1 cup pasta water. Toss pasta with remaining ingredients. Adjust consistency with reserved pasta water as desired. Season with salt and pepper. Serve with cheese.

CREAMY PASTA WITH ROASTED ZUCCHINI, ALMONDS AND BASIL

Steps:

• Heat oven to 500 degrees. Toss the zucchini and oil with 1/2 teaspoon salt and pepper to taste. Arrange zucchini on a baking sheet in a single layer. Roast, tossing occasionally, until golden and tender, 20 to 30 minutes.
• Meanwhile, toast the almonds in a skillet over medium heat until golden, 3 to 4 minutes. Transfer to a small bowl.
• Simmer the cream and basil sprig in a small saucepan over medium heat until reduced to 1/4 cup, about 7 minutes. Whisk in the goat cheese until the sauce is smooth. Remove from heat; stir in lemon zest and 1/4 teaspoon salt. Cover and keep warm.
• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain well. Toss the pasta with the cream sauce. Serve topped with the zucchini and almonds.

FARFALLE PASTA WITH ZUCCHINI, MINT, AND ALMONDS

Steps:

• Set the pasta water to boil.
• Place zucchini in saucepan, cover with water, bring to a boil and cook till tender. Drain.
• Place mint, almonds, garlic and olive oil in a food processor. Mince finely.
• Add zucchini. Puree.
• Add salt and pepper to taste.
• Cook and drain the pasta, pour into serving bowl.
• Add zucchini mixture and toss well.