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
ZUCCHINI SUMMER PASTA
This is a fast, cheap, warm, summer main dish -- angel hair, yellow squash and zucchini in a tomato sauce -- and a great way to use up your summer squash. Top with cheddar cheese!
Provided by BMBLOCK
Categories Side Dish Vegetables Squash Summer Squash
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- In large skillet, over medium heat, saute garlic and onion in butter and oil about 2 minutes. Reduce heat, and layer zucchini and yellow squash slices on top of onion and garlic. Add salt and pepper, cover and steam 10 minutes, or until squash is tender.
- While vegetables are steaming, 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. Add the crushed tomatoes to the zucchini mixture, stir and heat slightly, but do not cook the tomatoes. Serve the zucchini sauce over the pasta.
Nutrition Facts : Calories 486.5 calories, Carbohydrate 86.7 g, Cholesterol 7.6 mg, Fat 10.3 g, Fiber 10.8 g, Protein 17.7 g, SaturatedFat 2.5 g, Sodium 513.8 mg, Sugar 6.7 g
SUMMER ZUCCHINI PASTA
I'm always experimenting when my garden is cranking out zucchini and summer squash. This simple and healthy summer zucchini pasta is one of my latest wins. It's meatless, but you can add shredded chicken or grilled salmon for a heartier dish. -Beth Berlin, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, in a Dutch oven, heat oil over medium-high heat. Add zucchini and yellow squash; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes, basil, rosemary, salt and pepper flakes; heat through. Drain pasta; serve with zucchini mixture. If desired, top with additional basil.
Nutrition Facts : Calories 254 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 505mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein.
ZUCCHINI PASTA
Pasta with zucchini in a garlicky sauce. Serve with crusty bread and a chilled white wine, if desired.
Provided by ELLENC
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 319.8 calories, Carbohydrate 44.7 g, Cholesterol 4.4 mg, Fat 11.9 g, Fiber 2.9 g, Protein 10.5 g, SaturatedFat 2.4 g, Sodium 88.6 mg, Sugar 3.3 g
PASTA CON ZUCCHINI
When your palate is looking for something comforting and satisfying, take out some of your pantry staples and try this dish. It's savory, sweet and simple to make. It can be served as a casual dinner or you can serve it to impress your friends.
Provided by lanapolitana
Time 35m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Grate the onion and zucchini in a seperate bowl.
- In large skillet warm the olive oil and add the grated onion to the skillet. Cook at medium heat until they become translucent then just barely golden.
- Next add the zudchini and cook until barely golden also. For the first minute or two raise the heat a bit then turn it back to medium. Don't burn the zuchinni they may turn bitter. Cook for 8-12 minutes.
- Salt and pepper to taste. If the sauce is a little too dry add a little more olive oil.
- Add the finely chopped garlic in the center of the skillet give it a minute or so then add the fresh chopped rosemary herb and cook for a minute. Fold gently and turn off the heat.
- Meanwhile you should have your pasta boiling and ready for the sauce. Add the cooked al dente pasta to the sauce and mix gently. Add just a little pasta water if needed. Plate each dish and drizzle a little olive oil, freshly grated romano, parmesan or even gorganzola cheese on top. Che buono!
PASTA WITH ZUCCHINI AND PARMESAN
This pasta with zucchini is your go-to recipe when you want a delicious, satisfying pasta dish loaded with vegetables. It's ready in about 15 minutes, it requires only 5 ingredients and turns plenty of zucchini into a perfect summer meal.
Provided by Katia
Categories pasta
Time 15m
Number Of Ingredients 7
Steps:
- Cook your pasta in a large pot of salted boiling water according to the packet instructions, but drain 1 minute before the end of the cooking time.
- Before draining, reserve about 1/2 of cooking water.
- While the pasta is cooking, in a large pan (see notes) heat the olive oil, add the garlic and gently fry for about 30 seconds, until golden and fragrant.
- Add the zucchini to the pan, add salt and pepper and toss to combine. Start with 1/2 tsp of salt and a good pinch of pepper, but after a few minutes check if you're happy with the seasoning.
- Fry the zucchini gently over medium-high heat, stirring frequently. You want the zucchini to turn slightly brown and absorb the flavor from the garlic, the oil, and the seasoning. Make sure you don't steam them. Cook until soft, 8-10 minutes should be enough.
- Add pasta to the zucchini, stir to combine. Then add parmesan, cream cheese, (or ricotta). Stir well to combine for about 1 minutes over medium-high heat. Add a few Tbsps of pasta cooking water to make it moist, if needed (see notes).
- Serve immediately with grated parmesan cheese, freshly ground black pepper or chili flakes, if you like.
Nutrition Facts : Calories 482 kcal, Carbohydrate 62 g, Protein 15 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 28 mg, Sodium 183 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
30 BEST SUMMER PASTAS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a pasta dish in 30 minutes or less!
Nutrition Facts :
THIS EASY SUMMER ZUCCHINI PASTA
This Easy Summer Zucchini Pasta is one of my go-to's for a simple summer meal, or a busy weeknight! It's filled with so much flavor, and only requires 7 ingredients! Thinly sliced garlic, good quality olive oil, pasta, zucchini, yellow squash, parmesan, and fresh basil are all you need!
Provided by Molly | Spices in my DNA
Categories Main Course Pasta Side Dish
Time 25m
Number Of Ingredients 9
Steps:
- Bring a pot of water to a boil for the pasta. Generously salt the water. (It gives your pasta a ton of flavor!)
- Meanwhile, heat a large skillet over medium to medium-high heat and add the olive oil. Once hot, add the garlic and red pepper flakes and sauté for 30 seconds to 1 minute or until fragrant. (You don't want the garlic to brown at all). Add the zucchini and squash and sauté for 4-5 minutes or until tender. Season with salt and pepper. (Cook pasta until al dente if you haven't done so at this point).
- Once pasta is cooked, drain thoroughly and add back into the pot. Add the zucchini mixture to the pasta and toss until coated. Add the parmesan and toss, as well as the chopped basil. Season to taste with additional salt and pepper. Serve with extra parmesan and fresh basil!
PASTA WITH SUMMER SQUASH AND ZUCCHINI
Another simple but tasty recipe from Leanne Ely's Menu Mailers (savingdinner.com). I love a quick, healthy meal especially when it gets me compliments from my hubby. I used wholemeal spirals instead of the linguine the original called for, and simplified the instructions to avoid dirtying an extra pan unnecessarily.
Provided by Gingernut
Categories European
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, saute zucchini, yellow squash, onion and garlic in olive oil until vegetables are almost tender. Add basil and spaghetti sauce and stir until warmed through.
- Spoon sauce over hot linguini. Toss to coat well. Top with cheeses.
More about "zucchini summer pasta food"
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SUMMER PASTA WITH ZUCCHINI AND ONIONS - GLUTEN-FREE LIVING
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28 EASY AND DELICIOUS ZUCCHINI RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Cathy JacobsPublished 2011-07-12
- Spiralized Zucchini 'Pasta' With Tomato, Corn, and Goat Cheese. Are you a pasta lover who's trying to cut back on carbs and calories? If you love your noodles, this light, fresh, and fast zucchini noodle "pasta" recipe will brighten your day.
- Skillet Zucchini With Onions and Bacon. Zucchini is made savory and so delicious when it's cooked in bacon drippings. Zucchini, onions, and bacon are a fabulous flavor combination, and so easy to cook up on your stovetop.
- Savory Zucchini Pancakes. These tasty, savory little zucchini pancakes may remind you of those irresistible green onion pancakes you find at some Chinese restaurants.
- Zucchini and Summer Squash Casserole. Here's a simple, baked casserole that's a delicious way to celebrate a garden full of zucchini and summer squash. It's also lighter than many casseroles since it omits the usual heavy sauce.
- Banana Zucchini Bread. You'll never know there's zucchini in this deliciously moist banana bread. Eat it warmed up and slathered with some butter for an almost dessert-like treat, that makes a super-delicious breakfast or snack at any time of day.
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CHUNKY SUMMER VEGGIE PASTA FOR BABY + TODDLER - BABY FOODE
From babyfoode.com
Reviews 10Servings 12Cuisine Baby FoodCategory Main Course
- { "@type": "HowToSection", "name": "Instructions using Beaba's Babycook Pro", "itemListElement": [ { "@type": "HowToStep", "text": "Chop the zucchini, asparagus and leek into 1" pieces. Roughly chop the basil.", "name": "Chop the zucchini, asparagus and leek into 1" pieces. Roughly chop the basil.", "url": "https://babyfoode.com/blog/chunky-summer-veggie-pasta/#wprm-recipe-16557-step-0-0" }, { "@type": "HowToStep", "text": "Fill one basket with the zucchini, asparagus and leek. Using the measuring bowl, fill the correlating heating tank to a level 3 with water.", "name": "Fill one basket with the zucchini, asparagus and leek. Using the measuring bowl, fill the correlating heating tank to a level 3 with water.", "url": "https://babyfoode.com/blog/chunky-summer-veggie-pasta/#wprm-recipe-16557-step-0-1" }, { "@type": "HowToStep", "text": "Fill the grain insert with the pasta and water. Using the measuring bowl, fill the correlating heating tank to a level 3 with water.", "name": "Fill the
- { "@type": "HowToSection", "name": "Instructions for Regular Cook Method", "itemListElement": [ { "@type": "HowToStep", "text": "Chop the zucchini, asparagus and leek into 1" pieces. Roughly chop the basil.", "name": "Chop the zucchini, asparagus and leek into 1" pieces. Roughly chop the basil.", "url": "https://babyfoode.com/blog/chunky-summer-veggie-pasta/#wprm-recipe-16557-step-1-0" }, { "@type": "HowToStep", "text": "In a medicum saucepan, bring 2" of water to a boil over medium heat. Place the zucchini, asparagus and leek into a steamer basket over the boiling water, cover, and cook for 15 minutes.", "name": "In a medicum saucepan, bring 2" of water to a boil over medium heat. Place the zucchini, asparagus and leek into a steamer basket over the boiling water, cover, and cook for 15 minutes.", "url": "https://babyfoode.com/blog/chunky-summer-veggie-pasta/#wprm-recipe-16557-step-1-1" }, { "@type": "HowToStep", "text": "Meanwhile, cook pasta according to package directions.", "name"
SUMMER PASTA WITH ZUCCHINI, RICOTTA AND BASIL • TASTEANDCRAZE
From tasteandcraze.com
5/5 (1)Category Side DishCuisine ItalianTotal Time 30 mins
- 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.
PASTA WITH ZUCCHINI AND TOMATOES {20 MINUTE DINNER ...
From ifoodreal.com
5/5 (27)Category DinnerCuisine UkrainianCalories 369 per serving
- Cook pasta as per package instructions undercooking by 2-3 minutes or until pasta is al dente, cooked but firm.
- While pasta is cooking, preheat large ceramic non-stick skillet on medium-high heat and swirl 1 tbsp of oil to coat. Add zucchini and cook for 5 minutes, stirring occasionally. Transfer to a bowl and set aside.
- Return skillet to the stove and swirl 1 tbsp of oil to coat, add tomatoes and cook for 3 minutes, stirring occasionally. Add garlic and cook for 1 minute, stirring a few times.
- Turn off heat and add cooked pasta and zucchini, remaining 1 tbsp of oil, salt, pepper, cheese and parsley or basil; stir and serve. Adjust any seasonings to taste and enjoy this 20 minute amazingness!
ZUCCHINI PARMESAN PASTA {BREADCRUMB TOPPING} - TWO PEAS ...
From twopeasandtheirpod.com
5/5 (1)Total Time 35 minsCategory Main CourseCalories 389 per serving
- For the Brown Butter Breadcrumbs: Melt the butter in a medium skillet over medium heat and continue to cook, until the butter turns light brown in color. You will want to stir the butter occasionally as it is browning. As soon as it starts to smell nutty and is light golden brown, add in the breadcrumbs and garlic. Don't let it get too brown or it will burn. The butter will keep cooking as you toast the breadcrumbs. Stir until the breadcrumbs are moist with the butter. Add in the basil, lemon zest, and salt. Keep stirring and cooking until the breadcrumbs are toasted and golden brown in color. Set aside.
- For the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Make sure you reserve a 1/2 cup of the pasta water before draining.
- While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the zucchini and yellow squash and cook for 5 minutes, stirring occasionally. Add in the shallot, garlic, and crushed red pepper flakes. Cook until the vegetables are tender, but not mushy, about 3 more minutes.
- Stir in the cooked pasta. Add in about 1/4 cup of the reserved pasta water and let simmer for 1 minute. Add in the butter and Parmesan cheese and stir until melted. Add the fresh basil, lemon juice, and season with salt, to taste. If the pasta seems dry, you can add in a little more pasta water and stir.
CHERRY TOMATO & SUMMER SQUASH PASTA - COOKIE AND KATE
From cookieandkate.com
4.9/5 (103)Total Time 35 minsCategory EntreeCalories 357 per serving
- Preheat oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup. On the baking sheet, toss the whole cherry tomatoes and sliced zucchini and squash with 2 tablespoons olive oil. Sprinkle with salt and pepper and arrange in a single layer (or as close to a single layer as possible). Roast for about 25 minutes, tossing halfway, until the cherry tomatoes have burst and the squash is tender.
- Meanwhile, bring a pot of salted water to boil and cook the pasta until al dente, according to package directions. Before draining the pasta, reserve about 1 cup of the pasta cooking water. Drain the pasta and return it to the pot.
- While the pasta is hot, add the lemon juice, butter, goat cheese, garlic and red pepper flakes to the pot. Add about 1/4 cup of the reserved pasta cooking water and gently toss the pasta until the ingredients are evenly mixed together and the pasta is coated in a light sauce (add more reserved cooking water if the pasta seems dry).
- Once the tomatoes and squash are out of the oven, add them to the pot along with all of the tomato juices. Gently toss once again to combine. Season to taste with salt (I added more than 1/2 teaspoon) and freshly ground pepper, then sprinkle chopped basil over the pasta and divide into individual serving bowls. Serve immediately.
6 BEST ZUCCHINI NOODLE RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Cathy JacobsPublished 2019-06-26Estimated Reading Time 4 mins
- Spiralized Zucchini With Garlic and Basil. Craving garlicky pasta on your low-carb diet? Try this tasty, healthful spiralized zucchini recipe that borrows the flavor of a summer pasta.
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- Gluten-Free Jewish Zoodle Kugel. Kugels are a classic Jewish holiday dish that is traditionally made with egg noodles. This clever healthier recipe uses spiralized zoodles instead, for a kugel that can be completely gluten-free if you use gluten-free matzo meal and matzo.
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SUMMER ZUCCHINI NOODLE SALAD - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
5/5 (1)Total Time 15 minsEstimated Reading Time 3 mins
- First, make the dressing. In a small bowl, whisk together the olive oil, vinegar, garlic, salt, and pepper. Set aside.
- Use a spiralizer to make the zucchini noodles, according to manufacturer's instructions. Alternately, you can use a mandoline or vegetable peeler.
- In a large bowl, combine zucchini noodles, corn, tomatoes, avocado, goat cheese, and basil. Toss to combine. When ready to serve, drizzle dressing over salad and season with salt and pepper, to taste. Serve.
SUMMER PASTA WITH ZUCCHINI - A COUPLE COOKS
From acouplecooks.com
4.1/5 (7)Category Main DishCuisine Italian InspiredTotal Time 20 mins
- Bring a large pot of salted water to a boil; cook the pasta until al dente, following the package instructions (but start taste testing the pasta a few minutes earlier than instructed).
- Meanwhile, core and finely chop the tomatoes. Thinly slice the zucchini. Chop the basil and parsley. Mince the garlic. If not already grated, grate the Parmesan cheese.
- In a large bowl, combine the tomatoes, basil, parsley, and garlic, along with kosher salt and olive oil.
- When the pasta is done, drain it and add it to the bowl of tomatoes; add the zucchini and toss well. Add the Parmesan cheese and toss again.
ZUCCHINI TOMATO PASTA - AMANDA'S COOKIN' - PASTA
From amandascookin.com
5/5 (31)Total Time 30 minsCategory DinnerCalories 307 per serving
- Put a pot of water on the stove to bring to a boil. While you wait for the water to boil, melt the butter and olive oil in a large pan over medium heat. Add the zucchini and tomatoes to the pan and cook them, stirring occasionally. Once the pasta water is boiling, add the pasta and cook until very al dente, about two minutes less cooking time than the package suggests.
- While the pasta boils, continue cooking the vegetables. The tomatoes will start to break down and their juices will combine with the moisture released from the zucchini. Add the parsley and lemon juice. Add the pasta and toss to combine. Let the pasta cook with the vegetables for another two minutes or so. It will absorb the light sauce as it cooks.
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ZUCCHINI AND CORN PASTA (VEGGIE CACIO E PEPE) - OUR SALTY ...
From oursaltykitchen.com
Reviews 2Category PastaCuisine AmericanTotal Time 30 mins
- Bring four quarts of water to a boil in an 8-quart pot. Add the salt and pasta. Cook pasta to 1 min below al dente (see package instructions). Reserve 1 cup pasta water, then drain.
- Heat a 12" skillet over medium high heat. Add the olive oil and heat until it shimmers. Add the diced zucchini and corn kernels. Sautee, stirring frequently, until the vegetables are bite tender, about 5 minutes. Add garlic and sautee 1 minute more. Remove vegetables using a slotted spoon and set aside in a large serving bowl.
- Add butter to the skillet and heat until it melts. Add the black pepper to the butter and toast for 1 minute. Add 1/2 cup reserved pasta water to the butter and pepper. Simmer for one minute.
- Add the cooked pasta and sautéed vegetables to the pan sauce. Toss to coat, cook for 1 minute, then remove from heat.
19 SUMMER PASTA RECIPES FOR EASY DINNERS AT HOME | …
From epicurious.com
- Summer Squash and Basil Pasta. This summer pasta recipe is the answer to excess zucchini and summer squash, which cooks until saucy and deeply tender, which takes under 15 minutes of total time while you boil the pasta.
- Pasta With 15-Minute Burst Cherry Tomato Sauce. This is one of our most popular easy pasta recipes of all time. And if you have a pint of cherry tomatoes sitting around right now, it's absolutely what you should make for dinner tonight.
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- Pasta with 10-Minute Pesto. This weeknight-friendly dinner takes only 10 minutes of prep time, so you can have it on the table in a flash. Get This Recipe.
- Pasta with Swordfish and Cherry Tomato Sauce. Golden raisins add a sweet burst of flavor to this elegant-but-easy 30-minute seafood pasta dinner. Get This Recipe.
- Romesco Pasta Salad with Basil and Parmesan. The secret to this pasta salad? Dress it twice. The pasta absorbs the first round of sauce completely, while the second dose keeps it glossy and bold.
- Zucchini "Noodles" with Eggplant and Tomatoes. If you somehow ended up with too much zucchini, add this ratatouille-inspired dinner to your meal plan. Fresh mozzarella contributes a bit of creamy richness to the dish.
- Spaghetti with No-Cook Puttanesca. This recipe packs in all the punches puttanesca is known for—salty! briny! olive-y!— without the need to cook a sauce. Two types of tomatoes are involved: beefsteaks get blended until smooth, and then tossed with cherry tomato halves.
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