SUMMER PASTA WITH ZUCCHINI, RICOTTA AND BASIL
A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market. Look for the best artisanal ricotta; top-quality ingredients make all the difference here.
Provided by David Tanis
Categories dinner, lunch, quick, weeknight, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put a pot of water on to boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.
- Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor). Stir in 3 tablespoons olive oil.
- Salt the pasta water well and put in the pasta, stirring. Boil per package instructions but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water.
- Add cooked pasta to zucchini in skillet and turn heat to medium-high. Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary. Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 7 grams, Carbohydrate 66 grams, Fat 13 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 712 milligrams, Sugar 7 grams
ZUCCHINI RICOTTA PASTA SKILLET (COOKING FOR 2)
A one-pot pasta that strikes that hard-to-find balance between creamy and light, this meatless meal is satisfying without weighing you down. Fresh ricotta is the base for a silky and comforting cheese sauce, and zucchini brings texture, color and flavor that complement the pasta. Finish the dish with basil and lemon juice at the end of cooking for a bright pop of flavor that makes this dish memorable (and worthy of repeating)!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 2
Number Of Ingredients 11
Steps:
- In 10-inch skillet, heat oil over medium-high heat. Add zucchini; cook 3 to 4 minutes, stirring frequently, until zucchini begins to brown. Add garlic; cook and stir 30 seconds. Remove from skillet.
- Add pasta and broth to same skillet; heat to boiling. Reduce heat to medium-low; cover and simmer 11 to 13 minutes, stirring occasionally, until pasta is al dente. (There will be a little liquid left in the skillet.)
- Stir in ricotta cheese, Parmesan cheese, salt, pepper and sautéed zucchini. Cook 2 to 3 minutes or until heated through. Remove from heat; stir in lemon juice and basil. Transfer to serving bowl; garnish with more chopped basil, if desired. Serve with more Parmesan cheese on the side, if desired.
Nutrition Facts : Calories 580, Carbohydrate 78 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 5 g, Protein 25 g, SaturatedFat 8 g, ServingSize 1 3/4 Cups, Sodium 1120 mg, Sugar 5 g, TransFat 0 g
FETTUCCINE WITH SHREDDED ZUCCHINI, FRESH RICOTTA, AND LEMON ZEST
I realize that this seems almost too simple to mention, but it is such a perfect dish, and a good solution to a high-summer extravagance of zucchini and mint. And unlike some pasta dishes, it is light enough for a first course. I grate an additional bit of lemon zest over the finished dish.
Provided by Liz Neumark
Categories Cheese Dairy Garlic Herb Pasta Vegetarian Kid-Friendly Quick & Easy Dinner Lunch Ricotta Lemon Mint Squash Zucchini Summer Healthy Noodle Parsley Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Place a large pot of water over high heat. When the water is at a rolling boil, add a big pinch of salt, drop in the fettucine, and stir. Cook the pasta, stirring from time to time, according to package directions for al dente, usually about 12 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat. When the oil is warm, add the garlic and sauté until golden, about 1 minute. Add the lemon zest and cook for 30 seconds longer. Increase the heat to medium-high, add the zucchini, and cook, stirring, until tender, 2 to 3 minutes. Season with salt and pepper.
- Remove and reserve about 1/2 cup of the cooking water, then drain the pasta and quickly toss with the zucchini, parsley, and mint. Spoon on the ricotta and toss lightly again, add small amounts of the cooking water to lighten the cheese to the consistency you like, and serve.
PASTA SHELLS WITH ZUCCHINI & SPINACH
I've taken this dish to pot lucks & served it at many dinner parties........ always received rave reviews. It can be served as the main dish or as a side dish. Personally, I like it pared with Chicken Parmesan & garlic bread. It requires a LOT of preparation (I've estimated the time) but you will not regret it. It can be made in advance & refrigerated or frozen.
Provided by CountryLady
Categories Pasta Shells
Time 3h
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- FILLING: Melt butter over medium heat in a large, heavy dutch oven.
- Add onions& garlic; cook until onions are tender& wilted, stirring occasionally.
- PREPARE ZUCCHINI: Wash well, taste a bit of the skin from each& peel only if it tastes bitter.
- Grate& place in a colander in the sink.
- sprinkle with about 2 tsps of salt& let excess liquid drain for 30 minutes.
- Rinse with cold water to remove most of the salt& then toss on a clean tea towel (or paper towels) to dry before cooking.
- Add drained zucchini to dutch oven& cook until any moisture evaporates.
- PREPARE SPINACH: Wash well& trim off tough stems.
- Place leaves, with water from washing still clinging to them, in a large pot.
- Cook for a few minutes or just until leaves have wilted.
- Let cool, then wring dry in a clean tea towel& chop.
- Add spinach to the dutch oven and combine thoroughly.
- Remove from heat& allow the mixture to cool.
- Drain off excess liquid.
- Beat eggs in a medium sized bowl; add ricotta& beat until smooth.
- Add Parmesan and seasonings; mix well.
- Combine with vegetable mixture in the dutch oven, mix thoroughly; set aside.
- SAUCE: Melt butter in large, heavy pot; cook onions& garlic until tender and wilted.
- Add tomatoes, including their liquid, breaking up the tomatoes with a wooden spoon.
- Cook for 30- 45 minutes or until sauce has thickened.
- Purée and test for seasonings.
- Set aside.
- Pasta: Cook shells in a large pot of salted water, according to package directions until"el dente".
- Drain well and rinse with cold water to stop cooking and prevent sticking.
- Using a colander, gently shake shells to drain excess water.
- Lightly grease a 13 x 9 inch casserole dish.
- Spoon some of the filling into each shell& arrange, stuffed side up, in the casserole dish.
- Pour sauce over the shells& sprinkle with Parmesan cheese.
- (If you can only find small shells, just layer them on the bottom of the casserole dish, cover with a layer of filling, a layer of sauce and sprinkle with Parmesan).
- Bake at 350°F for 40-50 minutes or until heated through and bubbling.
ZUCCHINI & RICOTTA SHELLS
Creamy pasta shells with zucchini, ricotta cheese, and a hint of lemon, from May 2010 Canadian Living's Mother's Day special.
Provided by Katzen
Categories Low Cholesterol
Time 15m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan of boiling salted water, cook pasta according to package instructions. Drain, reserving 1/2 cup cooking liquid.
- In a large bowl, toss together pasta, ricotta, lemon zest, salt, pepper, and half of the reserved cooking liquid.
- Meanwhile, quarter each zucchini lengthwise. With knife, cut away core; cut on bias into slices.
- In a skillet, heat oil over medium-high heat; saute zucchini until tender, about 5 minutes. Add to pasta, along with mint, green onion, lemon juice, and enough cooking liquid for desired creaminess, tossing to coat.
More about "spicy zucchini and ricotta pasta shells food"
SPICY ZUCCHINI AND RICOTTA PASTA SHELLS - AUSTRALIAN …
From womensweeklyfood.com.au
Servings 4Total Time 1 hrCategory Main
- Coarsely grate the zucchini. Peel and crush garlic. Combine the zucchini, garlic, ricotta, ¾ cup of the parmesan, nuts, egg yolks, thyme and chilli in a medium bowl; season.
- Spread the pasta sauce into the dish; season. Spoon the zucchini mixture into the uncooked pasta shells; place in dish.
- Cover dish with foil; bake for 30 minutes. Uncover; bake for about 15 minutes or until pasta is tender and cheese browned. Serve sprinkled with basil and remaining parmesan.
SPICY ZUCCHINI AND PESTO CHEESE STUFFED SHELLS.
From halfbakedharvest.com
4.8/5 (53)Total Time 1 hrCategory Main CourseCalories 698 per serving
PASTA WITH ZUCCHINI AND RICOTTA - FOOD NETWORK CANADA
From foodnetwork.ca
SPICY ZUCCHINI RICOTTA LASAGNA WITH OREGANO …
From halfbakedharvest.com
SPICY ZUCCHINI AND RICOTTA PASTA SHELLS RECIPE - BETTER …
From bhg.com.au
STUFFED ZUCCHINI WITH RICOTTA - MARCELLINA IN CUCINA
From marcellinaincucina.com
CREAMY RICOTTA AND ZUCCHINI PASTA - I HEART VEGETABLES
From iheartvegetables.com
EASY ZUCCHINI PASTA WITH RICOTTA & BASIL - THE ORIGINAL DISH
From theoriginaldish.com
ZUCCHINI AND RICOTTA STUFFED PASTA SHELLS | THE HEALTHY HUNTER
From thehealthyhunterblog.com
ZUCCHINI STUFFED SHELLS WITH ITALIAN SAUSAGE - YELLOW BLISS ROAD
From yellowblissroad.com
ZUCCHINI AND RICOTTA SHELLS | CANADIAN LIVING
From canadianliving.com
INA GARTEN’S 10 BEST RECIPES, ACCORDING TO HER BIGGEST FAN
From simplyrecipes.com
18 NOODLE AND PASTA SALAD RECIPES THAT'LL WIN YOU THE POTLUCK
From bonappetit.com
SPICY ZUCCHINI AND RICOTTA PASTA SHELLS - NEW ZEALAND WOMAN'S …
From nzwomansweeklyfood.co.nz
SPINACH RICOTTA PASTA BAKE | RECIPETIN EATS
From recipetineats.com
SPICY ZUCCHINI & RICOTTA PASTA SHELLS - PRESSREADER
From pressreader.com
CHICKEN & RICOTTA STUFFED ZUCCHINI PARCELS RECIPE | 5-INGREDIENT …
From cleaneatingmag.com
PASTA CON ZUCCHINI WITH RICOTTA AND PARMESAN - DARN GOOD …
From darngoodveggies.com
SPICY ZUCCHINI AND RICOTTA PASTA SHELLS | RECIPE | VEGETARIAN …
From pinterest.co.uk
STUFFED PASTA SHELLS WITH SPINACH, RICOTTA, PISTACHIO AND CHERRY ...
From irishtimes.com
SHELLS WITH PEAS AND RAW ZUCCHINI RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love