BAKED ZITI WITH SUMMER VEGETABLES RECIPE
We lightened up the usual baked pasta with loads of in-season squash and tomatoes-this is a delicious way to use up your farmers' market haul. When making a pasta dish, one simple trick will take the dish from good to great. Quality ingredients are a must; always choose the best cheese, sausages, and vegetables available. The key to making great tasting pasta, however, is in the cooking water. Add about 2 tablespoons of kosher salt to a large stockpot of water before boiling. Salted water flavors the pasta internally as it absorbs liquid and swells. When the pasta is cooked, reserve a couple of cups of cooking water before draining the pasta. The salty, starchy liquid seasons your homemade sauce, gives it a silky texture and helps it cling to the noodles.
Provided by Southern Living Test Kitchen
Categories Pasta
Time 50m
Yield Serves 8
Number Of Ingredients 14
Steps:
- Cook pasta in salted water according to package directions. Drain and cool slightly, about 10 minutes.
- While pasta cooks, preheat broiler with oven rack 6 inches from heat. Toss together squash, zucchini, tomatoes, garlic, 2 tablespoons of the oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper on an aluminum foil-lined rimmed baking sheet. Spread in a single layer; broil until charred and tender, about 10 minutes.
- Preheat oven to 350°F. Stir together ricotta, Romano, basil, vinegar, and remaining 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl.
- Combine pasta, cooked vegetables, and marinara sauce in a large bowl; gently stir to combine. Spoon half of pasta mixture into a 13- x 9-inch baking dish. Dollop 1 cup of ricotta mixture evenly on pasta mixture. Repeat with remaining pasta mixture and ricotta mixture. Top evenly with mozzarella.
- Bake at 350°F until lightly browned and bubbly, about 25 minutes. Let stand 5 minutes before serving. Sprinkle with 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.
YELLOW SQUASH ZITI PASTA
I had a ton of extra yellow squash from the garden this year and was looking for a good recipe in which to use it. However, there wasn't anything intriguing on the internet so I made up my own and the family loves it.
Provided by Sara Andrea
Categories Pasta
Time 25m
Number Of Ingredients 8
Steps:
- 1. Cook pasta as specified on box. Drain. Put in large bowl.
- 2. Slice squash and quarter slices. Heat cast iron skillet with 1 T olive oil. Put in squash. Add ½ t salt, ½ t pepper, ½ t chili pepper flakes, ½ t Mrs. Dash. Cook on medium high for about 4 minutes. Squash should have some charred parts, take off burner before pieces get soggy.
- 3. Add squash to pasta in large bowl. Add 1 T olive oil, ½ t salt, ½ t pepper and parmesan. Mix to combine. Serve while hot. Goes well with a glass of white wine.
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
PENNE WITH EGGPLANT, ZUCCHINI, AND YELLOW SQUASH
From Weight Watchers Make It In Minutes. Per serving: 236 calories, 5 g fat, 2 mg cholesterol, 40 mg total carb. 4 g fiber, 8 g protein.
Provided by ratherbeswimmin
Categories Penne
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the broiler.
- Prepare 2 baking pans with nonstick cooking spray.
- On the baking pans, place the eggplant, zucchini, yellow squash, onion, and bell pepper in a single layer.
- Spray to coat well with nonstick cooking spray.
- Broil, 7 inches from the heat, for about 15-20 minutes or until the vegetables are tender and browned; transfer to a large bowl.
- Bring a large pot of water to boiling; add in penne and cook according to package directions; drain.
- Add penne to the bowl with the vegetables; add in basil, parmesan, and oil; toss to coat.
SQUASH AND FETA PENNE PASTA
Make and share this Squash and Feta Penne Pasta recipe from Food.com.
Provided by LorenLou
Categories Penne
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions.
- Meanwhile, heat the olive oil in a large skillet or medium-high heat.
- Slice the squash in half, lengthwise, then cut into slices.
- Add the squash, oregano, and garlic to the skillet; sauteeing about 3 minutes.
- Add the chicken broth, lemon rind, juice and black pepper.
- Drain the cooked pasta, and add, along with the feta to the skillet.
- Toss well.
- Serve warm.
Nutrition Facts : Calories 320.4, Fat 10.1, SaturatedFat 4.4, Cholesterol 22.3, Sodium 383.1, Carbohydrate 50.7, Fiber 7.5, Sugar 2.9, Protein 9.3
TUSCAN VEGETARIAN BAKED ZITI
Serve our low-cal, low-fat Tuscan Vegetarian Baked Ziti for dinner tonight! This Healthy Living vegetarian baked ziti meal is filled with cheesy goodness.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Reserve 3/4 cup cheese; combine remaining cheese with all remaining ingredients.
- Spoon pasta mixture into 13x9-inch baking dish sprayed with cooking spray; sprinkle with reserved cheese.
- Bake 20 to 25 min. or until heated through.
Nutrition Facts : Calories 400, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 20 g
SUMMER SQUASH PASTA PRIMAVERA
SINCE I eat very little meat, I'm always on the lookout for vegetarian and low-fat recipes. I came up with this recipe after a lot of experimenting. I used tomatoes as a base for the sauce, and my version of pasta primavera has been enjoyed by both family and friends.-Clara DelVitto, Midlothian, Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion and green pepper in oil until crisp-tender. Add the zucchini, yellow squash and mushrooms; saute for 1 minute. Add tomatoes and basil. Bring to a boil; reduce heat. Cover and simmer for 8-10 minutes or until vegetables are tender. Toss with pasta; sprinkle with cheese if desired.
Nutrition Facts : Calories 296 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 170mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 5g fiber), Protein 9g protein.
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PASTA WITH YELLOW SQUASH RECIPE - TABLESPOON.COM
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Cuisine ItalianCategory EntreeServings 6Total Time 20 mins
- In a large pot bring some salted water to a boil. Add the farfalle pasta and cook uncovered over high heat, al dente, according to package directions.
- While the pasta is cooking, heat olive oil in a large saute pan over medium heat. Add the garlic and cook for 30 seconds to 1 minute. Add the squash, red pepper and salt. Cook until squash starts to soften, around 6-8 minutes.
- Add the pasta, Parmagiano-Reggiano cheese, half of the chopped basil and the reserved cooking water to the pan with the squash. Stir together over the heat until well combined.
BAKED ZITI AND SUMMER VEGGIES RECIPE
From myrecipes.com
4.5/5 (129)Calories 301 per serving
- Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.
- Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.
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