Whole Wheat Spaghetti With Zucchini Sauce Food

SPAGHETTI WITH LEMON AND ZUCCHINI

Steps:

• Bring a large pot of water to a boil over high heat. Season it generously with salt. Add the sliced lemons and blanch for 30 seconds. Using tongs, remove the lemons to a paper towel-lined plate to drain. Dry well.
• Heat a large skillet over medium-high heat. Add the olive oil and heat another 30 seconds. Add the shallots and garlic to the skillet and season with 1/2 teaspoon salt. Cook, stirring often with a wooden spoon, until fragrant and beginning to brown slightly, about 2 minutes. Add the capers, anchovy paste, red pepper flakes and the blanched lemon slices and cook, stirring occasionally with a wooden spoon to dissolve the anchovy paste and brown the lemons, for another 2 minutes. Add the zucchini and remaining teaspoon salt. Cook, stirring occasionally, until parts of the zucchini turn deep brown while some parts remain al dente, about 10 minutes.
• Meanwhile, add the pasta to the boiling water and cook for 2 minutes less than package directions, about 8 minutes. Add 1/3 cup pasta water to the skillet with the zucchini and stir to deglaze. Use a pair of tongs to remove the pasta directly to the skillet. Sprinkle the bare pasta with the Parmesan and toss well to coat the pasta with the zucchini sauce. (Some of the zucchini should have gotten rather soft, which helps to create a silky sauce.) Add another 1/2 cup pasta water if needed to maintain the sauce. Top the pasta with the herbs and feta and serve.

WHOLE WHEAT SPAGHETTI WITH ZUCCHINI SAUCE

Steps:

• Saute onion in oil in large skillet.
• Add remaining ingredients (except spaghetti).
• Simmer, covered, for 15 minutes; uncover and simmer 10 minutes more.
• Cook pasta according to package directions.
• Discard bay leaf. Toss hot cooked pasta with zucchini sauce and serve with grated Parmesan cheese.

WHOLE WHEAT SPAGHETTI WITH ZUCCHINI AND CAPERS

Steps:

• In a large mesh colander, toss the zucchini with the salt.
• Let sit 15 minutes.
• Pick up handfuls and gently squeeze out the moisture.
• Pat dry and return to the colander.
• Cut the tomatoes in half at the equator.
• Squeeze the seeds and juice into a medium sieve over a medium bowl.
• Chop the tomatoes coarsely and add to the bowl with the juice.
• Press the pulp in the sieve to extract the juice and discard the solids.
• Add the capers, garlic, red pepper flakes and dried oregano to the bowl.
• Stir in the vinegar, then 3 tablespoons of the oil.
• Marinate 15 to 20 minutes.
• Meanwhile, bring a large pot of water to a boil on high heat.
• Cook the spaghetti until tender but firm, about 10 minutes.
• Drain.
• Meanwhile, heat the remaining 2 tablespoons of oil in a large skillet on medium-high.
• Add the zucchini and cook, stirring frequently, until lightly browned, about 3 to 5 minutes.
• Stir in the tomato mixture.
• Scrape the bottom of the pan and remove from the heat.
• When the spaghetti is cooked, add it to the skillet.
• Sprinkle in the pepper.
• Toss to coat with the zucchini mixture.
• Adjust the salt and scatter oregano leaves over the top for a garnish.
• Serve with parmesan cheese.

WHOLE WHEAT PASTA AND ZUCCHINI BAKE

Steps:

• Heat Olive Oil in a skillet on medium heat.
• Mix Bread Crumbs, Italian Seasoning, and Garlic Powder together in a dish.
• Take Zucchini and dip into Egg Whites, coating both sides, then into Bread Crumb Mixture.
• Place Coated Zucchini in skillet, and let brown on both sides.
• When Zucchini is done place on Paper Towels to soak up extra oil.
• Cook pasta per directions on box.
• Mix the four cheeses together in a seperate bowl.
• In a greased 6x6 baking dish place a layer of zucchini slices, pour 1/3 cup of the pasta sauce over slices evenly and coat with a handful of the cheese blend.
• Then place drained pasta on top, and add another 1/3 cup of pasta sauce, and another handful of cheese.
• You will then place the remaining Zucchini, sauce, and cheese as the top (and final) layer.
• Cover with Tin foil, and bake at 350 degrees for 35-45 minutes.