LEMON PASTA-STUFFED ZUCCHINI
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler and line a baking sheet with foil. Scoop out the seeds from the zucchini, leaving a 1/4-inch-thick shell. Brush the zucchini all over with 1 tablespoon olive oil and season with salt and pepper. Transfer to the baking sheet and broil until just soft, about 1 minute per side; set aside.
- Meanwhile, bring a saucepan of salted water to a boil. Add the pasta and cook as the label directs; drain. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the shallot and cook, stirring, until tender, about 1 minute. Add the heavy cream and chicken broth, bring to a simmer and cook until slightly thickened, 5 to 6 minutes.
- Add the havarti, 2 tablespoons parmesan, 1/2 teaspoon salt and a few grinds of pepper to the saucepan; stir until the cheese melts. Remove from the heat and stir in the egg yolk, pasta, parsley and lemon zest.
- Combine the breadcrumbs and the remaining 1 tablespoon parmesan in a small bowl. Fill the zucchini halves with the pasta mixture and sprinkle with the parmesan breadcrumbs. Return to the broiler until golden brown, about 1 minute.
Nutrition Facts : Calories 339 calorie, Fat 25 grams, SaturatedFat 14 grams, Cholesterol 108 milligrams, Sodium 356 milligrams, Carbohydrate 19 grams, Fiber 2 grams, Protein 10 grams, Sugar 4 grams
LEMONY PASTA WITH ZUCCHINI AND FRESH HERBS
This simple pasta comes together quickly and makes use of what can sometimes be an overwhelming bumper crop of zucchini and other summer squash come August. Browning the squash in two batches is the only semi-fussy request, and it pays off by giving the squash an almost crunchy texture. Lemon and an abundance of fresh herbs provide brightness to this soon-to-be summer staple. Serve it with a tomato and onion salad dressed with plenty of grassy olive oil.
Provided by Colu Henry
Categories dinner, lunch, weekday, weeknight, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta and cook until it is just under al dente, 1 minute less than package directions. Drain, reserving 1 cup of the pasta cooking water.
- Meanwhile, prepare the zucchini or other squash: Season chunks with salt and pepper. Heat 3 tablespoons of olive oil in a large skillet over medium heat and add the squash in one layer (you may need to do this in two batches) and cook undisturbed until it begins to turn golden brown, about 3 minutes. Flip and cook 2 to 3 minutes more. Remove from the pan and set aside. Taste and season again, if necessary.
- Add the remaining 1 tablespoon oil to the pan. Add the garlic and red-pepper flakes and cook until the garlic becomes translucent, about 30 seconds. Add the squash back to the pan along with the lemon juice and half the lemon zest. Toss to combine.
- Add the pasta to the skillet, and toss to combine. Add 1/2 cup of the pasta water and the grated cheese, and toss until the cheese emulsifies and is silky. If needed, add an additional 1/4 cup pasta water or more to loosen. Add the fresh herbs and toss again. Top with additional herbs and the remaining lemon zest. Serve in bowls, and pass grated cheese at the table. Season with flaky salt, if desired.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 9 grams, Carbohydrate 62 grams, Fat 13 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 509 milligrams, Sugar 5 grams
SPAGHETTI WITH LEMON AND ZUCCHINI
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
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.
HERB, ZUCCHINI AND LEMON PASTA
Make and share this Herb, Zucchini and Lemon Pasta recipe from Food.com.
Provided by Carrlin
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook rotino according to package directions. Drain.
- Meanwhile, melt light butter in a 12-inch skillet over medium heat; add onion and zucchini. Cook, stirring occasionally, until zucchini is crisply tender (5 to 7 minutes). Add cooked rotino and all remaining ingredients. Cover; let stand 2 minutes or until tomatoes are heated through.
Nutrition Facts : Calories 243.4, Fat 7.4, SaturatedFat 4.2, Cholesterol 13.9, Sodium 315.7, Carbohydrate 36.8, Fiber 3.3, Sugar 4.8, Protein 8.7
ZUCCHINI AND LEMON LINGUINE
This also makes a great pasta salad to serve with simply cooked salmon or leftover roast chicken. Just swap the linguine for a pasta shape like bows or spirals, drain well then mix with the other ingredients and cool before serving - the pasta will absorb the flavors while it cools.
Provided by English_Rose
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the linguine following the packet instructions, then drain quickly so some cooking water is still clinging to the strands.
- Tip back into the cooking pan with the grated zucchini, olive oil, garlic, lemon zest, chili flakes and most of the basil.
- Season generously and toss everything together using tongs.
- Scatter with the remaining basil leaves and serve.
Nutrition Facts : Calories 491.7, Fat 12.2, SaturatedFat 1.8, Sodium 19.2, Carbohydrate 80.9, Fiber 5.2, Sugar 6.7, Protein 15.2
LEMON-GARLIC ZUCCHINI NOODLES
These quick and easy noodles (also known as zoodles) partner perfectly with just about any entree. The fresh lemon really brightens the flavor of this low-carb side dish which is a healthy option for a decadent pasta dish.
Provided by lutzflcat
Categories Fruits and Vegetables Vegetables Squash
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Use a spiralizer to cut zucchini into thick or thin ribbons, your preference.
- Melt butter in a large skillet over medium heat. Add olive oil and garlic, and cook until the garlic is fragrant, about 1 minute. Add zucchini and toss to coat with the butter-garlic sauce. Saute until zucchini noodles are slightly softened or have reached desired tenderness, 3 to 5 minutes.
- Stir in lemon juice, lemon-pepper, red pepper flakes, and salt, and remove from the heat. Garnish with a sprinkle of parsley and lemon zest, and serve.
Nutrition Facts : Calories 77.2 calories, Carbohydrate 4.9 g, Cholesterol 7.6 mg, Fat 6.5 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 2.3 g, Sodium 78.6 mg, Sugar 1.9 g
PASTA WITH ZUCCHINI, FETA AND FRIED LEMON
This is a less saucy, more pasta-salad-like pasta, which is to say it's best served at room temperature after being carted to an outdoor location and eaten directly from the container. The zucchini mixture should be deeply flavorful and concentrated, rather than loose or watery. If you're looking for something saucier, add more olive oil (not pasta water) as needed to coat each piece of pasta before serving.
Provided by Alison Roman
Categories dinner, lunch, weekday, pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook pasta in a large pot of salted boiling water until al dente. Drain and rinse pasta with cool water to stop cooking and toss with a drizzle of olive oil to prevent sticking; set aside.
- Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add walnuts, if using, and toss to coat. Cook, stirring occasionally, until walnuts are toasted and golden brown, 3 to 4 minutes. Using a slotted spoon or strainer, transfer the walnuts to a small bowl (leaving the oil behind) and season with salt; set aside.
- Add shallots and lemon to the oil and season with salt and pepper. Cook, stirring occasionally, until both the shallots and lemons are totally softened and have begun to caramelize, 5 to 8 minutes. Add capers and stir to coat in the oil, letting them sizzle a minute or two.
- Add zucchini and season with salt and pepper. (Do not be alarmed at the amount of zucchini in the skillet; it will cook down by about half.) Cook, stirring occasionally, until much of the water has evaporated from the zucchini and it has totally softened, become translucent and is beginning to brown at the edges, 10 to 15 minutes. (This mixture should be very flavorful and lightly saucy.)
- Remove pan from heat and add pasta, tossing to coat. (If your skillet is very full, you can always transfer everything to a large bowl and toss to coat there.) Season with salt and pepper.
- Transfer pasta to a large serving bowl and top with toasted walnuts, feta and herbs, finishing with a drizzle of olive oil.
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- When the water is boiling, add your pasta and cook to al dente (according to package directions).
- Meanwhile, start a saucepan over medium heat. Add the lemon zest and the heavy cream. Whisk often till bubbles begin to form.
- Add 1 tablespoon of butter at a time to the cream. Whisking till it’s combined. Repeat until all the butter has been added.
CREAMY LEMON ZUCCHINI PASTA RECIPE | BON APPéTIT
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- 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.
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