Spaghettini Squared Pasta With Olive Oil Garlic And Zucchini Food

SPAGHETTI WITH ZUCCHINI AND GARLIC

Spaghetti with zucchini and Garlic image

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

Time 25m

Number Of Ingredients 6

Ingredients

3 small zucchinis
1/4 cup olive oil
4 garlic cloves (minced)
1 lb spaghetti (cooked al dente)
1 cup shredded parmesan cheese
salt and pepper to taste

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 WITH ZUCCHINI AND GARLIC

Spaghetti with Zucchini and Garlic image

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

Ingredients

2 small zucchini or 2 medium zucchini
1/4 cup extra virgin olive oil
4 cloves garlic, chopped
salt & freshly ground black pepper
1 lb spaghetti, cooked al dente or to taste
1/2 cup grated parmigiano or 1/2 cup romano cheese
salt and pepper

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 OIL AND GARLIC (AGLIO E OLIO)

Spaghetti with Oil and Garlic (Aglio e Olio) image

Provided by Food Network Kitchen

Categories main-dish

Time 26m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

Kosher salt
1 pound spaghetti
3 cloves garlic, minced
1/2 cup extra-virgin olive oil
Pinch red pepper flakes
2 tablespoons chopped flat-leaf parsley
1/2 lemon, zested, optional
Freshly grated Parmigiano-Reggiano, optional

Steps:

Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.
While the pasta cooks, combine the garlic, olive oil, 1 teaspoon salt and the red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.
Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley and lemon zest (if using). Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes. Serve topped with grated cheese, if desired.

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