SPAGHETTI WITH ZUCCHINI AND GARLIC
Make and share this Spaghetti with Zucchini and Garlic recipe from Food.com.
Provided by Sharon123
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pile up 2 or 3 layers of paper towels on a work surface.
- Working on the paper towels, shred zucchinis using a grater holding the zucchini at an angle.
- Heat a large skillet over moderate heat.
- Add extra-virgin olive oil to the pan Add chopped garlic to the oil.
- When garlic starts sizzling in oil, add shredded zucchini.
- Season zucchini with salt and pepper.
- Saute shredded zucchini 7 to 10 minutes.
- Add hot, drained pasta to the pan.
- Toss spaghetti with zucchini and garlic oil.
- Add a couple of handfuls of grated cheese to the pan.
- Adjust seasoning and serve.
Nutrition Facts : Calories 556.8, Fat 15.4, SaturatedFat 2.2, Sodium 12.3, Carbohydrate 88, Fiber 4.3, Sugar 4.5, Protein 15.8
SPAGHETTI WITH ZUCCHINI AND GARLIC
Savor this garlicky pasta recipe - it is tossed in sautéed zucchini and topped with shredded parmesan. My pasta with zucchini recipe makes a quick and light summer dinner.
Provided by Dina
Categories Main Course
Time 25m
Number Of Ingredients 6
Steps:
- Using a box grater, shred the zucchini, then squeeze out the juices using your hands.
- Heat the olive oil in a pan over medium heat, then add the minced garlic. Stir until the garlic gives off an aroma and begins to sizzle.
- Add the shredded zucchini and season with salt a pepper. Sauté for about 5-7 minutes. Cook the pasta al dente and add the hot, drained pasta to the pan.
- Give the pasta and zucchini a toss and add additional salt if need be.
Nutrition Facts : Calories 333 kcal, Carbohydrate 45 g, Protein 12 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 8 mg, Sodium 209 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
SPAGHETTI ALLA NERANO (SPAGHETTI WITH FRIED ZUCCHINI)
This regional pasta dish from Naples is super simple and easy.
Provided by luv2cook
Time 1h40m
Yield 8
Number Of Ingredients 8
Steps:
- Place zucchini slices on a plate and let dry for 1 hour.
- Heat 1/2 cup oil in a skillet over medium heat. Add zucchini slices in batches and deep fry until brown, 10 to 15 minutes per batch. Drain on paper towels and allow to cool. Mash 1/3 of the zucchini.
- Place 3 tablespoons olive oil and garlic cloves in a large saucepan over low heat. Watch carefully and simmer until garlic cloves are a light golden brown and oil is infused with garlic flavor, 15 to 20 minutes. Stir in mashed zucchini. Add zucchini slices.
- Meanwhile, 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. Drain spaghetti, reserving some cooking water.
- Add spaghetti and provolone cheese to the saucepan. Toss and add hot pasta water until sauce becomes creamy. Mix in basil, season with salt and pepper, and serve.
Nutrition Facts : Calories 356.8 calories, Carbohydrate 45.2 g, Cholesterol 5.7 mg, Fat 15 g, Fiber 2.8 g, Protein 10.6 g, SaturatedFat 3.2 g, Sodium 84.7 mg, Sugar 3 g
ZUCCHINI-GARLIC PASTA
My Italian neighbor gave me the ingredients for this salad, but he didn't have the measurements written down. I experimented and came up with this recipe, which is a nice side dish with many meals. There are many garlic producers here in California, so I think this recipe represents our area well.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, 2 tablespoons of drippings. In same skillet, saute onion and garlic in reserved drippings for 3 minutes or until tender. Add the zucchini and salt; cook 6 minutes longer or until tender., Drain pasta and add to the zucchini mixture. Add lemon juice and bacon; toss. Transfer to a serving bowl or platter; sprinkle with cheese.
Nutrition Facts : Calories 293 calories, Fat 7g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 354mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 3g fiber), Protein 13g protein.
PARMESAN AND GARLIC PASTA WITH ZUCCHINI
Pasta with Parmesan and Garlic Zucchini - light, delicious, Summer recipe. I use regular spaghetti pasta, cook sliced zucchini in olive oil and garlic and then combined cooked pasta with garlic zucchini and lots of shredded Parmesan cheese!
Provided by Julia
Categories Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet on medium-high heat. Add sliced zucchini and minced garlic and saute for about 5-7 minutes, occasionally stirring, until zucchini softens and browns a bit, uncovered. Midway through cooking, season with salt.
- Note: Depending on the size of your skillet, you might have to cook zucchini in 2 separate batches.
- Cook pasta according to pasta instructions. Drain and rinse with cold water (to stop pasta from cooking).
- Add cooked pasta into the skillet with zucchini and garlic, on low heat.
- Add freshly shredded Parmesan cheese into the skillet and stir pasta on low heat to melt the cheese. Add salt and pepper, to taste.
Nutrition Facts : Calories 438 kcal, Carbohydrate 50 g, Protein 18 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 17 mg, Sodium 420 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
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.
SPAGHETTI WITH ZUCCHINI AND GARLIC
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Pile up 2 or 3 layers of paper towels on a work surface. Working on the paper towels, shred zucchinis using a box grater holding the zucchini at an angle.
- Heat a large skillet over moderate heat. Add extra-virgin olive oil to the pan Add chopped garlic to the oil. When garlic speaks by sizzling in oil, add shredded zucchini. Season zucchini with salt and pepper. Saute shredded zucchini 7 to 10 minutes. Add hot, drained pasta to the pan. Toss spaghetti with zucchini and garlic oil. Add a couple of handfuls of grated cheese to the pan. Adjust seasoning and serve.
BROILED ZUCCHINI
These broiled zucchini are easy to prepare and delicious.
Provided by Teri Rose Mibelli
Categories Zucchini Side Dishes
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Slice zucchini into 3 lengthwise pieces. Spray each slice with cooking spray.
- Season with salt, garlic powder, and onion powder and set on a baking sheet.
- Broil in the preheated oven until lightly browned, about 5 minutes. Turn zucchini and broil on the other side until lightly browned, an additional 5 minutes.
Nutrition Facts : Calories 39.6 calories, Carbohydrate 8.4 g, Fat 0.4 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 0.1 g, Sodium 20.5 mg
SPAGHETTI WITH PEAS, ZUCCHINI RIBBONS, AND GARLIC SHRIMP
This is a combination of 2 recipes from the April 2007 issue of Martha Stewart Living. Each can certainly stand on its own, but together, they are a fabulous meal. Add a salad, possibly some crusty garlicky bread, and dessert and it would be complete, company worthy meal that is actually very, very simple.
Provided by Ms B.
Categories Spaghetti
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For the Spaghetti with Peas and Zucchini Ribbons:.
- Bring a large pot of water to boil; add 1 teaspoon salt.
- Add peas and cook until tender, about 1 minute.
- Using a slotted spoon, transfer peas to a medium bowl; set aside.
- Add zucchini to pot and cook 30 seconds to 1 minute.
- Using a slotted spoon, transfer to bowl with peas.
- Put yogurt and basil into a large heatproof bowl; season with salt and pepper.
- Set bowl over the boiling water, and whisk until mixture is warm, about 1 minute.
- Remove from heat.
- Add peas and zucchini to bowl; set aside.
- Cook pasta in salted boiling water until al dente; drain.
- Add pasta to vegetables and sauce; toss to combine.
- Season with salt and pepper.
- Serve topped with cheese.
- For the Garlic Shrimp:.
- While the pasta cooks, heat oil in a large skillet over medium heat.
- Add garlic and red pepper flakes.
- Cook, stirring, until garlic is fragrant and golden, but not browned, about 30 seconds.
- Add shrimp; raise heat to medium-high, and cook, stirring often, until shrimp are opaque, 1 to 2 minutes.
- Add butter, stir to coat.
- Season with salt and pepper.
- Serve immediately along side Spaghetti with Peas and Zucchini Ribbons.
Nutrition Facts : Calories 252.1, Fat 10.9, SaturatedFat 4.4, Cholesterol 162.8, Sodium 694.4, Carbohydrate 15.9, Fiber 3.7, Sugar 8.9, Protein 22.9
THAT ZUCCHINI SPAGHETTI STANLEY TUCCI LOVES (SPAGHETTI ALLA NERANO)
After listening to Stanley Tucci lose his mind about this pasta and calling it life-changing and one of the best things he's ever eaten, I decided I'd give it a try. The results were amazing and the key to getting the toasted sweet taste of the zucchini was deep-frying it!
Provided by Chef John
Categories Vegetarian Zucchini Main Dishes
Time 8h55m
Yield 2
Number Of Ingredients 9
Steps:
- Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
- Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.
- Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.
- As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.
- Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.
- Serve with more grated cheese and fresh basil.
Nutrition Facts : Calories 1016.2 calories, Carbohydrate 62.5 g, Cholesterol 56.5 mg, Fat 78.1 g, Fiber 8.3 g, Protein 23.3 g, SaturatedFat 19.6 g, Sodium 479.3 mg, Sugar 11.9 g
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