Zucchini And Penne Toss Food

ONE-POT PENNE WITH ZUCCHINI AND PARMESAN

Steps:

• Shred zucchini on the large holes of a box grater. (You should have about 4 cups.) Toss with 1/2 teaspoon salt in a colander set over a bowl. Let stand 10 minutes.
• Meanwhile, cook pasta in a pot of generously salted boiling water until al dente. Drain pasta directly over zucchini in colander set in sink. Transfer both to pot; toss with olive oil, Parmesan, garlic, and red-pepper flakes. Season with coarse salt and freshly ground pepper. Serve, dressed with more oil and cheese.

ZUCCHINI AND PENNE TOSS

Steps:

• Over medium heat, saute the garlic along with the herb seasoning and pepper in the oil for 4 minutes.
• Add the peppers and saute another 4 minutes stirring occasionally.
• Increase heat to medium high, add the shredded zucchini and saute until heated through.
• Season with salt to taste.
• Toss the mixture with the warm pasta and cheese of choice.
• Serve warm or cold.
• Note: If using Feta it does not need to be grated just crumbled to the size you like.

ZUCCHINE SOTT'OLIO (ZUCCHINI PRESERVED IN OIL WITH HOT PEPPERS, GARLIC, AND MINT)

Steps:

• Cut the zucchini crosswise into 3-inch (8-centimeter) pieces. Cut each piece in half lengthwise, then cut out all the seeds and spongy pulp from the center. Slice each section crosswise 3?16 inch (41/2 millimeters) thick. (A mandoline or other manual vegetable slicer is helpful for this.)
• Make layers of sliced zucchini and salt in a large bowl, then toss well. Macerate for 12 hours to draw the water out of the zucchini. Drain the zucchini, then squeeze a handful at a time to remove excess water.
• Place the zucchini in a heavy nonreactive pot and add the vinegar and 1 cup (250 milliliters) water. The liquid should barely cover the zucchini.
• Bring to a boil over high heat. Stir to redistribute the zucchini, then reduce the heat to medium and cook until the zucchini slices are cooked through but still whole, about 5 minutes. Do not allow them to break apart. Smaller zucchini will take less time.
• Drain the zucchini and put them in a large colander. Top them with a heavy weight, such as a pot filled with water, to squeeze out the liquid. Let the zucchini drain under the weight for 15 minutes.
• Lay several clean kitchen towels on a table covered with cardboard. Arrange the zucchini slices on the towels, spreading the slices apart. Let dry at room temperature until they feel a little leathery and are no longer damp, 24 to 48 hours. They will shrivel considerably.
• Place the zucchini in a bowl and toss with the mint, garlic, hot peppers, and the 1/2 cup (125 milliliters) olive oil. Taste for salt and let the mixture marinate at room temperature for a day.
• Transfer the zucchini to a 1-pint (1/2-liter) glass jar. Pack them in tightly, pushing them down with a fork or spoon to remove any air gaps. Top with olive oil so they are completely submerged. Cover and refrigerate for at least 2 weeks before sampling to give the zucchini time to absorb the seasonings.
• Bring them out of the refrigerator about an hour before you plan to serve them to allow the oil to liquefy. Return any leftover zucchini to the refrigerator, topping with oil so the zucchini remain completely submerged. If kept submerged in olive oil and refrigerated, the zucchini will last for up to 6 months.

PENNE WITH ZUCCHINI AND SAUSAGE

Steps:

• Pre-heat oven to 325 degrees.
• Heat a heavy skillet, preferably cast iron over medium to high heat.
• Add the Olive Oil and Italian Sausage.
• Brown Sausage for 5 minutes on each side.
• Add 1/4 to 1/2 cup of water to the skillet, cover with foil and place in oven.
• Cook for 35 minutes or until sausage is cooked.
• While the sausage cooks heat a large skillet and add the chopped onion, garlic and Zuchinni.
• Cook until tender, approximately 10 minutes.
• Add the tomatoes and oregano.
• Bring to a boil, reduce heat to a simmer and cook for approximately 20 minutes or until the sauce is slightly thickned.
• You may add some pasta water if the sauce gets to thick.
• Remove sauce from heat.
• Season with pepper to taste and add the cooked pasta and toss.
• Cover the pan and let sit a few minutes.
• Slice the sausage and mix with pasta.
• Serve with Grated Romano Cheese.

PENNE WITH SUMMER SQUASH, ZUCCHINI AND SUGAR SNAP PEAS

Steps:

• Bring 1/2 gallon of salted water to a boil. Add the penne and cook until al dente, about 7 to 9 minutes. Drain and set aside.
• Meanwhile, bring the chicken stock to a boil in a skillet large enough to hold the vegetables. Add the vegetables to the chicken stock and steam, covered for about 3 to 4 minutes.
• When the vegetables are just tender, add the cooked penne and the olive oil and toss until it is heated through.
• Divide the pasta and vegetables evenly among 4 warmed plates or bowls. Sprinkle with Parmesan cheese and basil.
• Adjust the salt and pepper to taste.

PENNE WITH ZUCCHINI, SWORDFISH, AND HERBS

Steps:

• In a big skillet, heat 1 tablespoon oil over medium heat.
• Add in the swordfish; cook until the fish loses its pink color, about 5 minutes.
• Remove the swordfish and transfer to a plate; sprinkle with salt and pepper.
• To the skillet, add in the remaining 3 tablespoons oil; heat over medium heat.
• Add in zucchini, green onion, and salt to taste; cook/stir often, until the zucchini are just tender, about 10 minutes.
• Return the swordfish to the pan; stir in the herbs and lemon zest; remove from the heat.
• Bring at least 4 quarts water to a boil in a big pot; add in 2 tablespoons salt, then the pasta; stir well.
• Cook over high heat, stirring often, until the pasta is al dente.
• Drain pasta, reserving some of the cooking liquid.
• Add the pasta to the skillet and toss over high heat 1 minute to combine.
• Add some of the reserved pasta water, if needed; serve immediately.

PENNE WITH EGGPLANT, ZUCCHINI, AND YELLOW SQUASH

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.

ZUCCHINI NOODLES WITH BASIL, LIME, AND GINGER

Steps:

• Cut zucchini in half to help it fit in the spiralizer. Run each half through the large teeth of a vegetable spiralizer. Put zucchini noodles into a glass bowl and sprinkle with salt. Toss with your hands to mix. Let rest for 10 minutes to remove excess water. Rinse and pat dry.
• Heat oil in a skillet over medium-high heat. Add zucchini noodles, basil leaves, and ginger. Cook, tossing occasionally, until the noodles are tender but not mushy, about 5 minutes. Do not stir so zucchini noodles stay intact. Drizzle with lime juice and toss to coat. Serve hot.

ZUCCHINI PASTA

Steps:

• 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 and reserve.
• Fill a medium sauce pan with lightly salted water. Add zucchini and bring to a boil; boil for 10 minutes or until tender.
• In a large skillet, saute garlic in oil and hot pepper flakes. Add drained zucchini and parsley, then mix all together and simmer for 5 to 10 minutes. Toss with pasta; then add cheese and salt and pepper to taste, and serve.

PASTA WITH TOMATOES, ZUCCHINI AND PESTO

Steps:

• Heat oil in heavy large pot over medium-high heat. Add zucchini, onion and garlic and saut until zucchini is crisp-tender, about 5 minutes. Add tomatoes with juices and simmer until almost all liquid evaporates, about 8 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain; return to pot.
• Add pesto to pasta and toss to coat. Add zucchini mixture and toss over low heat to combine. Mix in basil. Season pasta with salt and pepper. Transfer pasta to large bowl. Serve, passing Parmesan cheese separately.

PENNE WITH ZUCCHINI, ASPARAGUS AND PARMIGIANO REGGIANO CHEESE

Steps:

• Bring a large pot of water to a boil.
• In a large skillet saute garlic and oregano in olive oil until slightly yellow in color.
• Add zucchini and asparagus and saute for 3-4 minutes. Season with salt and pepper.
• Cook pasta 1 minute less than package directions. Drain pasta, reserving 1 cup cooking water.
• Add cooking water to sauce and bring to a simmer.
• Add pasta to sauce and toss.
• Remove from the heat and add Parmigiano Reggiano cheese. Toss to combine and serve.