FETTUCCINE WITH ZUCCHINI
Beautiful, glossy zucchini from the farm stand are to be treasured. Here they are diced, sautéed until tender, bolstered with garlic, pine nuts and Grana Padano, and mingled with fresh pasta.
Provided by Florence Fabricant
Categories dinner, easy, pastas, appetizer, main course
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place zucchini in a colander, toss with salt and set aside to drain in sink or over a bowl 30 minutes. Meanwhile, heat 3 tablespoons oil in a heavy sauté pan, add onion, pine nuts and garlic and sauté over low heat about 10 minutes, until onion is soft and nuts start to brown. Rinse and drain zucchini and add to pan. Sauté about 20 minutes, until tender.
- Bring large pot of salted water to a boil for pasta, cook pasta about 3 minutes and drain, reserving about 1 cup pasta water. Add pasta to sauté pan, cook over low heat about 5 minutes, to blend ingredients, adding pasta water as needed. Season with salt and pepper. Fold in parsley, cheese and additional olive oil and serve.
Nutrition Facts : @context http, Calories 519, UnsaturatedFat 21 grams, Carbohydrate 52 grams, Fat 29 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 549 milligrams, Sugar 5 grams
ZUCCHINI PASTA WITH PINE NUTS
Light, summery dish that can work as a main course or a side.
Provided by nellegirl
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 35m
Yield 2
Number Of Ingredients 12
Steps:
- Heat a skillet over medium-high heat; cook and stir pine nuts in the hot skillet until toasted and fragrant, about 5 minutes.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain and return pasta to pot to keep warm.
- Heat olive oil in a skillet over medium heat; saute onion and garlic until onion softens, 5 to 10 minutes. Add zucchini, lemon juice, Italian seasoning, salt, and pepper; cook and stir until zucchini is translucent, about 5 minutes.
- Pour milk over zucchini mixture and simmer until zucchini is softened, 5 to 10 minutes; add pasta and toss. Transfer pasta mixture to plates and top each with Parmesan cheese, pine nuts, tomato, and black pepper.
Nutrition Facts : Calories 649.8 calories, Carbohydrate 61.5 g, Cholesterol 22.5 mg, Fat 35.6 g, Fiber 4.4 g, Protein 25.1 g, SaturatedFat 8.1 g, Sodium 626.4 mg, Sugar 8.4 g
PARMESAN ZUCCHINI AND SPAGHETTI SQUASH WITH PINE NUTS
Parmesan Zucchini and Spaghetti Squash with Pine Nuts - zucchini cooked in olive oil, topped with melted, freshly shredded Parmesan cheese AND then sprinkled with toasted pine nuts.
Provided by Julia
Categories Main Course
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 425 Fahrenheit.
- Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half. Spray oil over the cut sides of the squash. Spray the baking sheet with oil and place the squash on the baking sheet cut side down.
- Bake for about 30-40 minutes. Remove it from the oven when it's cooked through and soft, and let it cool. Flip the squash so that cut side faces up - that will speed up the cooling. After squash cools, scrape squash with a fork to remove flesh in long strands and transfer to a bowl.
- Heat olive oil in a large skillet on medium-high heat. Add sliced zucchini and minced garlic and saute for about 3 minutes, stirring, on medium heat, uncovered. Season with salt, stir, and continue cooking for another 3-4 minutes, covered, occasionally stirring, until zucchini softens and browns a bit. We are cooking it covered to preserve the juices. Note: Depending on the size of your skillet, you might have to cook zucchini in 2 separate batches.
- Add spaghetti squash to the skillet with zucchini and mix to combine, on low heat.
- Add freshly shredded Parmesan cheese into the skillet and stir on low heat to melt the cheese. Add salt and pepper, to taste. Top with toasted pine nuts.
Nutrition Facts : Calories 417 kcal, Carbohydrate 26 g, Protein 15 g, Fat 30 g, SaturatedFat 6 g, Cholesterol 17 mg, Sodium 458 mg, Fiber 6 g, Sugar 12 g, ServingSize 1 serving
LEMONY FUSILLI WITH CHICKEN, ZUCCHINI, AND PINE NUTS
This comes from fitnessmagazine. I haven't tried it yet, just posting so that I can add it to my menu.
Provided by Sara Morford
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of water with 2 teaspoons of the salt to a boil; add the fusilli. Cook until al dente.
- Warm 1 tablespoon of the olive oil in a large skillet over high heat. Add the zucchini, scallions, pine nuts, lemon peel, red pepper flakes, and 1/2 teaspoon of the salt; cook, tossing frequently, until zucchini is well browned and tender, about 5 minutes.
- Use a slotted spoon to transfer zucchini to a serving bowl. Remove lemon peel from pan. Mince 1/2 teaspoon of the peel and discard the rest. Squeeze half the lemon over the zucchini.
- Turn heat to medium-high and swirl in remaining olive oil. Add the chicken, minced lemon peel, and remaining salt; cook, stirring, until golden, about 7 minutes.
- Drain fusilli, reserving 1/4 cup of the cooking water. Add fusilli, zucchini, and reserved cooking water to skillet. Cook 1 to 2 minutes. Transfer to a bowl and top with the basil and, if using, Parmesan.
"BOW-TIE" PASTA WITH ZUCCHINI
Categories Pasta Vegetarian Quick & Easy Dinner Basil Zucchini Summer Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 as a main course or 6 as a first course
Number Of Ingredients 7
Steps:
- Cut zucchini crosswise into 1/8-inch-thick slices and in a colander toss with salt. Let zucchini stand to drain 45 minutes. Pat zucchini dry.
- While zucchini is draining, cut basil into thin strips and bring a 6-quart pasta pot three fourths full with salted water to a boil for farfalle. Cook pasta in boiling water until al dente and ladle out and reserve 1 cup pasta cooking water. Drain pasta in colander.
- While pasta is cooking, in a deep 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sauté zucchini, stirring occasionally, until golden and tender, about 7 minutes. Reduce heat to low and stir in half of basil. Stir in pasta and butter and gently toss until butter is melted. Stir in 1/2 cup reserved pasta water and gently toss (adding more pasta water as needed if mixture becomes too dry). Stir in 1/2 cup Parmigiano-Reggiano, remaining basil, and salt and pepper to taste.
- Serve pasta with additional cheese.
ZUCCHINI PASTA WITH PINE NUTS
Light, summery dish that can work as a main course or a side.
Provided by nellegirl
Categories Spaghetti
Time 35m
Yield 2
Number Of Ingredients 12
Steps:
- Heat a skillet over medium-high heat; cook and stir pine nuts in the hot skillet until toasted and fragrant, about 5 minutes.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain and return pasta to pot to keep warm.
- Heat olive oil in a skillet over medium heat; saute onion and garlic until onion softens, 5 to 10 minutes. Add zucchini, lemon juice, Italian seasoning, salt, and pepper; cook and stir until zucchini is translucent, about 5 minutes.
- Pour milk over zucchini mixture and simmer until zucchini is softened, 5 to 10 minutes; add pasta and toss. Transfer pasta mixture to plates and top each with Parmesan cheese, pine nuts, tomato, and black pepper.
Nutrition Facts : Calories 649.8 calories, Carbohydrate 61.5 g, Cholesterol 22.5 mg, Fat 35.6 g, Fiber 4.4 g, Protein 25.1 g, SaturatedFat 8.1 g, Sodium 626.4 mg, Sugar 8.4 g
ZUCCHINI PASTA WITH PINE NUTS
Light, summery dish that can work as a main course or a side.
Provided by nellegirl
Categories Spaghetti
Time 35m
Yield 2
Number Of Ingredients 12
Steps:
- Heat a skillet over medium-high heat; cook and stir pine nuts in the hot skillet until toasted and fragrant, about 5 minutes.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain and return pasta to pot to keep warm.
- Heat olive oil in a skillet over medium heat; saute onion and garlic until onion softens, 5 to 10 minutes. Add zucchini, lemon juice, Italian seasoning, salt, and pepper; cook and stir until zucchini is translucent, about 5 minutes.
- Pour milk over zucchini mixture and simmer until zucchini is softened, 5 to 10 minutes; add pasta and toss. Transfer pasta mixture to plates and top each with Parmesan cheese, pine nuts, tomato, and black pepper.
Nutrition Facts : Calories 649.8 calories, Carbohydrate 61.5 g, Cholesterol 22.5 mg, Fat 35.6 g, Fiber 4.4 g, Protein 25.1 g, SaturatedFat 8.1 g, Sodium 626.4 mg, Sugar 8.4 g
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- Using a vegetable peeler, press firmly and peel zucchini into long, wide ribbons. Work your way around the zucchini and stop when you get to the seeds.
- Heat the oil in a large non-stick pan over medium-high heat. Add the zucchini "noodles" to the pan and cook, stirring gently with tongs, for about 2 minutes, until just softened. Do not overcook.
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- Using a julienne peeler, cut long strips of zucchini, until you reach the seeded core (where it becomes too soft to peel). Reserve the cores to use in soups, stir fries, etc (See Note)
- Heat 1 1/2 tablespoons of olive oil in a large non stick pan. Add zucchini, grated garlic, salt and pepper and cook at medium heat for 5-10 minutes ( the times depends on the texture you prefer. For firmer, "crunchier" zucchini, cook for less time). Remove from heat and place in a shallow bowl
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