Spaghetti With Zucchini And Mushrooms Food

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.

ONE-PAN PASTA WITH WILD MUSHROOMS, ZUCCHINI AND BASIL

Steps:

• Heat a 13-inch nonstick skillet over medium heat. Add the oil. Add the mushrooms in batches and cook, stirring occasionally until golden brown before adding more mushrooms, 10 to 12 minutes total. Reduce the heat to medium-low and add the garlic, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper and the crushed red pepper flakes. Stir together.
• Add the coconut milk, water and nutritional yeast to the skillet. Stir together and taste for seasoning and add more salt or black pepper, if needed. Add the pasta and zucchini and stir, making sure the pasta is submerged in the liquid.
• Cover with the lid and simmer for 12 minutes, stirring every 3 to 4 minutes. Uncover and add the basil. Stir and simmer uncovered until the sauce has thickened and the pasta is al dente, 5 to 6 minutes.
• Scoop into small shallow bowls and top with more basil and black pepper.

THAT ZUCCHINI SPAGHETTI STANLEY TUCCI LOVES (SPAGHETTI ALLA NERANO)

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.

SPAGHETTI WITH ZUCCHINI AND MUSHROOMS

Steps:

• Brown the ground beef with the pepper and salt, drain.
• Return to pot, and add sliced mushrooms, cook for 2 minutes.
• Add the tomato sauce and diced tomatoes.
• Add spices and sugar.
• Bring to a boil, and add red wine.
• Turn stove to low, and simmer uncovered for 30 minutes.
• Add zucchini, chopped into quarter sized 1/2 inch thick pieces, and the crushed or diced garlic.
• Cook for 30 minutes more.

ZUCCHINI SPAGHETTI

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix tomato sauce, tomatoes, salt, basil, oregano, garlic powder, onion powder, thyme, and red pepper flakes into ground beef; cook and stir until sauce is warmed through, about 2 minutes. Stir tomato paste into sauce.
• Mix zucchini "noodles" into sauce, pressing down to fully submerge them; simmer over medium-low heat until zucchini is tender, about 10 minutes.

SPAGHETTI WITH MUSHROOMS, ZUCCHINI, AND TARRAGON

Steps:

• Brush large deep nonstick skillet with oil; heat over medium-high heat. Add zucchini and crushed red pepper; sauté until beginning to soften, about 3 minutes. Transfer to bowl. Brush skillet again with oil; heat over medium-high heat. Add mushrooms; sauté until brown and tender, adding water by tablespoonfuls as needed if mushrooms stick to skillet, about 18 minutes. Add zucchini mixture, herbs, and garlic; stir 1 minute. Season to taste with salt and pepper.
• Add pasta and tomatoes to mushroom mixture; toss to blend, adding water by 1/4 cupfuls if mixture is dry. Season with salt and pepper. Transfer to bowl.

PASTA WITH RED BELL PEPPER, MUSHROOM, AND ZUCCHINI

Steps:

• In a large nonstick skillet, warm oil over medium heat; add in bell pepper, onion, mushrooms, zucchini, and garlic.
• Stir/saute until tender crisp, about 6-8 minutes.
• Add in tomatoes, salt, pepper, and basil; cook until flavors are blended, stirring occasionally, about 20 minutes.
• Toss with pasta, oil, cheese, and parsley until well mixed.
• Tranfer to a warm platter; serve immediately; top with more cheese, if desired.