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
SUMMER BOUNTY 'PASTA'
This is a quick dish using fresh produce. Serve hot with some crusty bread for a delicious end-of-summer meal that's ready in minutes.
Provided by 2ys4you
Categories Fruits and Vegetables Vegetables Squash
Time 25m
Yield 3
Number Of Ingredients 9
Steps:
- Heat butter and olive oil together in a deep large skillet over medium heat; cook and stir mushrooms and shallots until slightly softened, about 5 minutes. Add cherry tomatoes and cook until tomatoes begin to cook down, about 5 minutes.
- Reduce heat to medium-low and add cream to mushroom mixture. Stir zucchini noodles and basil into mushroom mixture; cook and stir until heated through and zucchini are slightly tender, about 5 minutes. Season mixture with salt and pepper.
Nutrition Facts : Calories 549.9 calories, Carbohydrate 17 g, Cholesterol 173.2 mg, Fat 53 g, Fiber 2.8 g, Protein 6.7 g, SaturatedFat 30.6 g, Sodium 147.9 mg, Sugar 4 g
RUSTIC SUMMER VEGETABLE PASTA
My veggie pasta proves you can't have too much of a good thing. Feel free to change it up with whatever fresh veggies are in the garden or farmers market. -Bryn Namavari, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add zucchini and yellow squash; cook and stir until tender. Remove from pan., In same pot, heat 1 tablespoon oil over medium-high heat. Add onion, eggplant and mushrooms; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Add tomatoes, salt and pepper. Stir in oregano, parsley and half of the basil; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally., Meanwhile, cook spaghetti according to package directions. Drain; add spaghetti and squash to vegetable mixture. Drizzle with remaining oil; toss to combine. Top with cheese and remaining basil.
Nutrition Facts : Calories 315 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 445mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 8g fiber), Protein 15g protein.
SUMMER ZUCCHINI PASTA
I'm always experimenting when my garden is cranking out zucchini and summer squash. This simple and healthy summer zucchini pasta is one of my latest wins. It's meatless, but you can add shredded chicken or grilled salmon for a heartier dish. -Beth Berlin, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, in a Dutch oven, heat oil over medium-high heat. Add zucchini and yellow squash; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes, basil, rosemary, salt and pepper flakes; heat through. Drain pasta; serve with zucchini mixture. If desired, top with additional basil.
Nutrition Facts : Calories 254 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 505mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein.
ZUCCHINI SUMMER PASTA
This is a fast, cheap, warm, summer main dish -- angel hair, yellow squash and zucchini in a tomato sauce -- and a great way to use up your summer squash. Top with cheddar cheese!
Provided by BMBLOCK
Categories Side Dish Vegetables Squash Summer Squash
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- In large skillet, over medium heat, saute garlic and onion in butter and oil about 2 minutes. Reduce heat, and layer zucchini and yellow squash slices on top of onion and garlic. Add salt and pepper, cover and steam 10 minutes, or until squash is tender.
- While vegetables are steaming, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Add the crushed tomatoes to the zucchini mixture, stir and heat slightly, but do not cook the tomatoes. Serve the zucchini sauce over the pasta.
Nutrition Facts : Calories 486.5 calories, Carbohydrate 86.7 g, Cholesterol 7.6 mg, Fat 10.3 g, Fiber 10.8 g, Protein 17.7 g, SaturatedFat 2.5 g, Sodium 513.8 mg, Sugar 6.7 g
30 BEST SUMMER PASTAS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a pasta dish in 30 minutes or less!
Nutrition Facts :
THIS EASY SUMMER ZUCCHINI PASTA
This Easy Summer Zucchini Pasta is one of my go-to's for a simple summer meal, or a busy weeknight! It's filled with so much flavor, and only requires 7 ingredients! Thinly sliced garlic, good quality olive oil, pasta, zucchini, yellow squash, parmesan, and fresh basil are all you need!
Provided by Molly | Spices in my DNA
Categories Main Course Pasta Side Dish
Time 25m
Number Of Ingredients 9
Steps:
- Bring a pot of water to a boil for the pasta. Generously salt the water. (It gives your pasta a ton of flavor!)
- Meanwhile, heat a large skillet over medium to medium-high heat and add the olive oil. Once hot, add the garlic and red pepper flakes and sauté for 30 seconds to 1 minute or until fragrant. (You don't want the garlic to brown at all). Add the zucchini and squash and sauté for 4-5 minutes or until tender. Season with salt and pepper. (Cook pasta until al dente if you haven't done so at this point).
- Once pasta is cooked, drain thoroughly and add back into the pot. Add the zucchini mixture to the pasta and toss until coated. Add the parmesan and toss, as well as the chopped basil. Season to taste with additional salt and pepper. Serve with extra parmesan and fresh basil!
SUMMER SQUASH AND BASIL PASTA
Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta.
Provided by Chris Morocco
Categories Bon Appétit Summer Pasta Yellow Squash Squash Zucchini Garlic Dinner Quick & Easy Quick and Healthy Vegetarian Parmesan Basil
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash; season with salt. Cook, tossing occasionally, until squash begins to break down and gets jammy (they may start to stick to the skillet a bit, which means you are there!), 12-15 minutes. Toss in 1 tsp. Aleppo-style pepper.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.
- Transfer pasta to skillet using a slotted spoon or spider and add 1/2 cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.
- Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.
More about "summer zucchini pasta food"
SIMPLEST ZUCCHINI PARMESAN PASTA. - HALF BAKED HARVEST
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CHUNKY SUMMER VEGGIE PASTA FOR BABY + TODDLER - BABY FOODE
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Reviews 10Servings 12Cuisine Baby FoodCategory Main Course
- { "@type": "HowToSection", "name": "Instructions using Beaba's Babycook Pro", "itemListElement": [ { "@type": "HowToStep", "text": "Chop the zucchini, asparagus and leek into 1" pieces. Roughly chop the basil.", "name": "Chop the zucchini, asparagus and leek into 1" pieces. Roughly chop the basil.", "url": "https://babyfoode.com/blog/chunky-summer-veggie-pasta/#wprm-recipe-16557-step-0-0" }, { "@type": "HowToStep", "text": "Fill one basket with the zucchini, asparagus and leek. Using the measuring bowl, fill the correlating heating tank to a level 3 with water.", "name": "Fill one basket with the zucchini, asparagus and leek. Using the measuring bowl, fill the correlating heating tank to a level 3 with water.", "url": "https://babyfoode.com/blog/chunky-summer-veggie-pasta/#wprm-recipe-16557-step-0-1" }, { "@type": "HowToStep", "text": "Fill the grain insert with the pasta and water. Using the measuring bowl, fill the correlating heating tank to a level 3 with water.", "name": "Fill the
- { "@type": "HowToSection", "name": "Instructions for Regular Cook Method", "itemListElement": [ { "@type": "HowToStep", "text": "Chop the zucchini, asparagus and leek into 1" pieces. Roughly chop the basil.", "name": "Chop the zucchini, asparagus and leek into 1" pieces. Roughly chop the basil.", "url": "https://babyfoode.com/blog/chunky-summer-veggie-pasta/#wprm-recipe-16557-step-1-0" }, { "@type": "HowToStep", "text": "In a medicum saucepan, bring 2" of water to a boil over medium heat. Place the zucchini, asparagus and leek into a steamer basket over the boiling water, cover, and cook for 15 minutes.", "name": "In a medicum saucepan, bring 2" of water to a boil over medium heat. Place the zucchini, asparagus and leek into a steamer basket over the boiling water, cover, and cook for 15 minutes.", "url": "https://babyfoode.com/blog/chunky-summer-veggie-pasta/#wprm-recipe-16557-step-1-1" }, { "@type": "HowToStep", "text": "Meanwhile, cook pasta according to package directions.", "name"
SUMMER ZUCCHINI NOODLE SALAD - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
5/5 (1)Total Time 15 minsEstimated Reading Time 3 mins
- First, make the dressing. In a small bowl, whisk together the olive oil, vinegar, garlic, salt, and pepper. Set aside.
- Use a spiralizer to make the zucchini noodles, according to manufacturer's instructions. Alternately, you can use a mandoline or vegetable peeler.
- In a large bowl, combine zucchini noodles, corn, tomatoes, avocado, goat cheese, and basil. Toss to combine. When ready to serve, drizzle dressing over salad and season with salt and pepper, to taste. Serve.
CREAMY LEMON ZUCCHINI PASTA RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (132)Estimated Reading Time 7 minsServings 4
- Meanwhile, place a clean kitchen towel in a large bowl (or on a large cutting board). Trim 2 lb. zucchini or summer squash (4–6), then grate on the large holes of a box grater directly into towel. Peel 1 large shallot and grate on the large holes of grater into towel. Peel 4 large garlic cloves and grate on the small holes of grater into towel.
- Gather ends of towel together, then squeeze over bowl (or the sink) with all your might to extract water from the zucchini. Squeeze until it’s hard to get out any more liquid. You should have extracted about ⅔ cup zucchini liquid, just FYI; discard.
- Heat 3 Tbsp. extra-virgin olive oil in a medium Dutch oven or very large skillet over medium-high. Add ¼ tsp. crushed red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add zucchini mixture (unwrap the balled-up towel over the pot for easiest transfer) and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and stir to coat. Season generously with freshly ground black pepper. Cook, stirring occasionally, until zucchini mixture is jammy, thick, and starting to stick to bottom of pot, 15–20 minutes.
SUMMER PASTA WITH ZUCCHINI - A COUPLE COOKS
From acouplecooks.com
4.1/5 (7)Category Main DishCuisine Italian InspiredTotal Time 20 mins
- Bring a large pot of salted water to a boil; cook the pasta until al dente, following the package instructions (but start taste testing the pasta a few minutes earlier than instructed).
- Meanwhile, core and finely chop the tomatoes. Thinly slice the zucchini. Chop the basil and parsley. Mince the garlic. If not already grated, grate the Parmesan cheese.
- In a large bowl, combine the tomatoes, basil, parsley, and garlic, along with kosher salt and olive oil.
- When the pasta is done, drain it and add it to the bowl of tomatoes; add the zucchini and toss well. Add the Parmesan cheese and toss again.
SUMMER PASTA SALAD WITH ZUCCHINI RECIPE | GLUTEN-FREE
From sweetcayenne.com
5/5 (1)Total Time 28 minsCategory Salad, Side DishCalories 419 per serving
- Put a large stockpot of water on to boil for the pasta. While the water comes to a boil, cut the zucchini into 2-inch long strips, about ¼-inch thick. Chop your basil and dill, and grate your Parmesan (this is also a good time to lightly toast your chickpea breadcrumbs if you have made them ahead. Just use the large skillet to toast them, then reuse it to continue with this recipe).
- Cook the pasta noodles according to package directions, being sure to salt the pasta water thoroughly (it should be almost as salty as seawater). While the pasta is cooking, place a large skillet over medium heat. Add a drizzle of olive oil to the pan to coat the bottom of the pan. Add the zucchini and saute for about 2-4 minutes, until the zucchini is just slightly tender - it should still have a bit of crispness to it. Remove the pan from heat, then sprinkle on salt and pepper to taste.
- Drain the pasta, then add it to the still-warm zucchini in the skillet. Add the lemon zest and juice, chopped herbs, Parmesan, crushed red pepper, and about ½ cup of toasted chickpea breadcrumbs. Toss to combine. Serve warm, at room temperature, or chilled.
6 BEST ZUCCHINI NOODLE RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Cathy JacobsPublished 2019-06-26Estimated Reading Time 4 mins
- Spiralized Zucchini With Garlic and Basil. Craving garlicky pasta on your low-carb diet? Try this tasty, healthful spiralized zucchini recipe that borrows the flavor of a summer pasta.
- Cold 5-Spice Zucchini Noodle Salad. Enjoy chicken "pasta" salad on a Paleo diet with this clever zucchini noodle version that's loaded with palate-pleasing flavors.
- Zucchini Noodles With Shrimp Scampi. Sweet, juicy shrimp mingle with zucchini noodles in this healthy weeknight dinner that mimics the classic seafood pasta.
- Spiralized Zucchini Noodle Salad. Makeover your usual brown bag lunch with this vegetarian salad that takes only a few minutes to assemble and can be toted to work in a mason jar or a glass container.
- Gluten-Free Jewish Zoodle Kugel. Kugels are a classic Jewish holiday dish that is traditionally made with egg noodles. This clever healthier recipe uses spiralized zoodles instead, for a kugel that can be completely gluten-free if you use gluten-free matzo meal and matzo.
- Spiralizer Asian Chicken Vegetable Soup. Udon soup is a Japanese restaurant favorite that you can recreate inexpensively at home with this simple Asian chicken zoodle soup recipe.
ZUCCHINI PARMESAN PASTA {BREADCRUMB TOPPING} - TWO PEAS ...
From twopeasandtheirpod.com
5/5 (1)Total Time 35 minsCategory Main CourseCalories 389 per serving
- For the Brown Butter Breadcrumbs: Melt the butter in a medium skillet over medium heat and continue to cook, until the butter turns light brown in color. You will want to stir the butter occasionally as it is browning. As soon as it starts to smell nutty and is light golden brown, add in the breadcrumbs and garlic. Don't let it get too brown or it will burn. The butter will keep cooking as you toast the breadcrumbs. Stir until the breadcrumbs are moist with the butter. Add in the basil, lemon zest, and salt. Keep stirring and cooking until the breadcrumbs are toasted and golden brown in color. Set aside.
- For the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Make sure you reserve a 1/2 cup of the pasta water before draining.
- While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the zucchini and yellow squash and cook for 5 minutes, stirring occasionally. Add in the shallot, garlic, and crushed red pepper flakes. Cook until the vegetables are tender, but not mushy, about 3 more minutes.
- Stir in the cooked pasta. Add in about 1/4 cup of the reserved pasta water and let simmer for 1 minute. Add in the butter and Parmesan cheese and stir until melted. Add the fresh basil, lemon juice, and season with salt, to taste. If the pasta seems dry, you can add in a little more pasta water and stir.
SUMMER PENNE WITH ZUCCHINI - SWEET SAVORY AND STEPH
From sweetsavoryandsteph.com
5/5 (18)Category Dinner, Lunch, PastaCuisine ItalianCalories 284 per serving
- In a large frying pan over medium high heat, add olive oil spray and a layer of zucchini. make sure it’s just one layer in the pan- this will be done in batches.
ZUCCHINI PASTA SALAD - NIBBLE AND DINE - AN EASY SUMMER ...
From nibbleanddine.com
5/5 (1)Category Side DishCuisine AmericanTotal Time 40 mins
- Preheat the oven to 450 degrees. Set a large stock pot of water on the stove to boil for the pasta.
- Meanwhile, begin prepping the vegetables: Thinly slice the onion. If desired, place in cold water to reduce the sharp flavor. Chop the parsley, set aside.
- Cut the zucchini into quarters lengthwise, then cut crosswise into 1 inch pieces (see note 1). Place the zucchini on a parchment-lined baking sheet. Drizzle the zucchini with olive oil and toss to coat. Spread the zucchini out evenly on the baking sheet and sprinkle with kosher salt and black pepper.
- Once the oven is preheated, bake the zucchini for 20 minutes. Remove the tray from the oven and flip the zucchini pieces. Bake for an additional 10 minutes, or until the zucchini is deep golden brown. Let the zucchini cool down on the tray for a few minutes.
COLD SUMMER ZUCCHINI NOODLE PASTA SALAD | FOOD FAITH FITNESS
From foodfaithfitness.com
Estimated Reading Time 6 mins
- Pre heat your grill to high heat. Rub the corn with the oil. Grill until charred on all sides, about 20-25 minutes, rotating every 8-10 minutes. Set aside until cool enough to handle.
- Put the zucchini noodles in a strainer over a bowl and toss with a pinch of salt.. Let them sit while the corn cooks, so they begin to release their water, tossing occasionally.
- Once the zoodles have sat, press out as much moisture as your possibly can, and discard it. Then, cover the zucchini noodles with paper towel and press out more moisture. Do this one more time. It seems excessive, but it's key to a non-watery salad!
- Toss the zoodles with the feta cheese and blueberries in a large bowl. Using a sharp knife, scrape off the grilled corn kernels and toss them in.
SIMPLE FRESH ZUCCHINI PASTA SAUCE - SALT & LAVENDER
From saltandlavender.com
4.9/5 (9)Total Time 30 minsCategory Main CourseCalories 382 per serving
- Boil a salted pot of water for your pasta. Cook the pasta al dente according to package directions.
- Add the olive oil and one tablespoon of the butter to a skillet over medium-high heat. Add the onion and sauté for 5 minutes.
- Add the zucchini, garlic, and Italian seasoning to the pan. Cook for 5 minutes, stirring occasionally.
19 SUMMER PASTA RECIPES FOR EASY DINNERS AT HOME | …
From epicurious.com
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- Pasta With 15-Minute Burst Cherry Tomato Sauce. This is one of our most popular easy pasta recipes of all time. And if you have a pint of cherry tomatoes sitting around right now, it's absolutely what you should make for dinner tonight.
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- Romesco Pasta Salad with Basil and Parmesan. The secret to this pasta salad? Dress it twice. The pasta absorbs the first round of sauce completely, while the second dose keeps it glossy and bold.
- Zucchini "Noodles" with Eggplant and Tomatoes. If you somehow ended up with too much zucchini, add this ratatouille-inspired dinner to your meal plan. Fresh mozzarella contributes a bit of creamy richness to the dish.
- Spaghetti with No-Cook Puttanesca. This recipe packs in all the punches puttanesca is known for—salty! briny! olive-y!— without the need to cook a sauce. Two types of tomatoes are involved: beefsteaks get blended until smooth, and then tossed with cherry tomato halves.
SUMMER SQUASH PASTA RECIPE | LAURA IN THE KITCHEN ...
From laurainthekitchen.com
- Fill a large pot with water, add a generous amount of salt and bring to a boil. In a small bowl, add all the ingredients for the salsa verde (make sure it's all super finely chopped to resemble almost a paste, you can do this in the food processor) season well with salt and set aside while you prepare the squash.
- In a large skillet over medium heat, add the olive oil, once hot, add the thinly sliced squash (doesn't matter if it overlaps) and slowly start to saute until the squash caramelizes and cooks down quite a bit, this will take about 20 minutes, when the squash is a little more than half way done, add the pasta to the boiling water.
- At the last couple minutes add the garlic to the squash, cook for a bit, then before you drain the pasta, reserve some of the starchy cooking water.
- Add the cooked pasta to the skillet with the squash (remove some of the oil if necessary, you need a few tablespoons in the pan) along with a splash of the starchy cooking water. Cook, stirring for about a minute, grate in a good amount of fresh parm, remove from the pan onto a platter and drizzle over the salsa verde.
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