FARFALLE WITH EGGPLANT YOGURT SAUCE
Bowtie pasta is tossed with a fresh herbed-yogurt sauce and topped with roasted eggplant and tomatoes.
Provided by Food Network Kitchen
Time 40m
Yield 4-6
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Toss the eggplant with the oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast, stirring occasionally, until browned and tender, about 25 minutes. Add the tomatoes and continue to roast until the tomatoes begin to burst, 5 to 10 minutes more.
- Mash the anchovy and garlic to a paste with 1/2 teaspoon salt and transfer to a large bowl. Whisk in the yogurt, dill, some salt and few grinds of pepper.
- Add the pasta to the boiling water and cook according to package directions. Reserve 1 1/2 cups of the pasta cooking water, then drain the pasta. Add the pasta along with 1 cup of the cooking water to add the yogurt sauce and toss to combine. Thin with more cooking water until everything is evenly coated. Season with salt and pepper. Serve topped with the roasted vegetables, basil and dill fronds.
ZUCCHINI AND YOGURT FARFALLE
Make and share this Zucchini and Yogurt Farfalle recipe from Food.com.
Provided by Boomette
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan with salted boiling water, cook pasta until al dente. Drain and lightly oil. Set aside.
- In a large skillet, brown the zucchini at high heat in oil until lightly golden. Add garlic, rosemary and keep cooking 1 minute. Add pasta and remaining ingredients. Stir well and reheat. Adjust seasoning. You can serve with lamb chops.
FARFALLE WITH YOGURT AND ZUCCHINI
One of the best and simplest of pasta dishes! Cookbok authors Johanne Killeen and George Germon, chefs and owners of Al Forno in Providence, RI and the authors of "On Top of Spaghetti" have made this even simpler! You boil the shredded zuchini in the same pot as the pasta and then toss everything in a sauce made with yogurt instead of cream. For a touch of heat - I added crushed red pepper flakes, a pinch or two; whichever, suits your fancy! F&W June 07 edition.
Provided by Manami
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook the farfalle until al dente; about 1 minute before the farfalle is done, add the shredded zucchini to the pot.
- Drain the farfalle and zucchini, reserving 1/4 cup of the pasta cooking water.
- Meanwhile, in a large, deep skillet, melt the butter.
- Remove from the heat.
- Stir in the Greek yogurt and the 1 cup of grated Parmigiano-Reggiano and season the yogurt sauce with freshly grated nutmeg, salt and pepper.
- Add the farfalle, zucchini and reserved pasta water to the saucepan and cook over low heat, tossing, until the sauce coats the pasta; transfer to warmed bowls and serve with the extra cheese.
- WINE This clean, tangy pasta dish pairs well with Grüner Veltliner, an Austrian white variety that often has an intriguing green edge to its taste-many people describe it as a note of spring peas.
Nutrition Facts : Calories 639.1, Fat 19.1, SaturatedFat 11.2, Cholesterol 44.9, Sodium 366.1, Carbohydrate 92.4, Fiber 5.8, Sugar 5.4, Protein 24.9
FARFALLE WITH ZUCCHINI, YELLOW SQUASH AND MINT
Steps:
- Cook the pasta in plenty of boiling, salted water, stirring occasionally, until al dente, or firm to the bite, 10 to 12 minutes. Before draining, ladle out 1/2 cup of the boiling cooking water and reserve.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the scallion and garlic; cook, stirring, for 2 minutes. Add the zucchini and yellow squash and cook, stirring, over medium-low heat just until wilted, about 3 minutes.
- Toss the pasta with the zucchini mixture and stir in the basil, mint, reserved cooking water and 1 tablespoon of the cheese. Spoon onto plates, and serve with a light sprinkling of cheese over each serving.
ZUCCHINI IN YOGURT
This is a simple Bulgarian recipe and nice when served with grilled meats. If you want you can spice it up by adding some hot sauce to the yogurt.It is difficult to give the right amount of yogurt, it will depend on the size of zucchini. Cooling time not included.
Provided by PetsRus
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place the zucchini in a colander, sprinkle with salt and leave in the sink or over a plate for approx 20 minutes Dry the zucchini slices on kitchen paper then toss and coat with flour on all sides.
- Heat the oil in a large frying pan until very hot then add the zucchini slices and fry on both sides until golden brown.
- Drain on kitchen paper.
- Place the garlic, dill, hot sauce if using, yogurt in a mixing bowl and mix well.
- Place the yoghurt in a wide shallow serving dish and top with the drained zucchini.
- Gently mix.
- Taste or you want to add more salt.
- Chill in the refrigerator for at least 2 hours before serving.
FRIED ZUCCHINI WITH GARLIC YOGURT
Make and share this Fried Zucchini With Garlic Yogurt recipe from Food.com.
Provided by Elmotoo
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine garlic and 1 teaspoon salt in small bowl. Mix in yogurt. (Can be prepared 3 hours ahead. Cover and refrigerate.)
- Pour oil into heavy medium saucepan to depth of 1 1/2 inches and heat to 350°F
- Place 1 1/2 cups flour in medium bowl. Whisk in enough water to form smooth medium-thin batter. Place remaining 1 cup flour in large bowl. Working in batches, add zucchini to flour in bowl and toss, separating slices to coat well. Dip zucchini into batter and fry until golden, about 3 minutes per side. Transfer to paper towels and drain.
- Place yogurt in center of large platter. Surround with zucchini and serve.
Nutrition Facts : Calories 419.4, Fat 5.8, SaturatedFat 3, Cholesterol 15.9, Sodium 668.7, Carbohydrate 76.6, Fiber 5.4, Sugar 14, Protein 16.5
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