CAPELLINI WITH SPICY ZUCCHINI-TOMATO SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, about 1 minute. Crush the tomatoes into the skillet with your hands and add the juice. Add 1/2 teaspoon salt and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Add the zucchini and cook until crisp-tender, about 5 minutes. Season with salt.
- Meanwhile, bring a large pot of salted water to a boil. Add the capellini and cook as the label directs. Drain and add to the sauce along with the basil; toss to coat. Top with parmesan.
PENNE WITH CHORIZO, ZUCCHINI & CHERRY TOMATOES
Steps:
- Cook pasta, as directed on packet.
- Meanwhile, heat oil in a large non-stick frying pan over a medium heat. Add onion and capsicum. Cook, stirring occasionally until soft. Add garlic, zucchini and chorizo and stir for 2 minutes longer. Add undrained Mutti Cherry Tomatoes, sugar, chilli flakes and rosemary. Simmer, stirring occasionally, for 8 minutes or until thick.
- Drain pasta and return to pan. Stir chorizo sauce and parsley through pasta.
- Divide between plates and top with rocket.
ZUCCHINI "FETTUCCINE" WITH TOMATO SAUCE
Skip the carbs and choose raw zucchini pasta, Food Network Magazine's Zucchini "Fettuccine" with Tomato Sauce recipe, as a healthy pasta alternative.
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Trim and peel the zucchini, then use a mandoline or a vegetable peeler to thinly slice lengthwise into wide ribbons (stop when you get to the seeds). Cut the ribbons into 1/4-to-1/2-inch-wide strips to make them look like fettuccine. Transfer to a colander and toss with 3/4 teaspoon salt; let drain in the sink, tossing occasionally, about 30 minutes. Rinse well and pat dry.
- Meanwhile, peel the tomatoes using a sharp vegetable peeler, then halve horizontally and squeeze out the seeds. Puree 1 tomato with the olive oil, garlic, jalapeno, and 1/4 teaspoon each salt and pepper in a food processor or blender. Transfer to a bowl. Chop the remaining 4 tomatoes and add to the bowl; add the pine nuts, basil, oregano, and salt to taste.
- Divide the zucchini among bowls and top with the tomato sauce. Top with more pine nuts and drizzle with olive oil.
Nutrition Facts : Calories 250 calorie, Fat 20 grams, SaturatedFat 2.5 grams, Cholesterol 0 milligrams, Sodium 161 milligrams, Carbohydrate 14 grams, Fiber 3.5 grams, Protein 5 grams, Sugar 8 grams
ZUCCHINI, TOMATO AND CHORIZO PASTA SAUCE
Steps:
- Saute onions and peppers in olive oil over high heat until begin to caramelize. Add sliced chorizo, zucchini and tomatoes and wine, cover and simmer for 40 minutes. Uncover, and simmer until not too runny. Serve over polenta or pasta sprinkled with sliced olives, drizzled with olive oil and shaved Parmesan.
CHORIZO PASTA WITH ZUCCHINI
This chorizo pasta with zucchini is easy to make and the perfect family meal packed with hearty ingredients. It's a delicious recipe made with spicy Spanish chorizo and zucchini in a white wine cream sauce over pasta in just 30 minutes using only one skillet!
Provided by Ben Rayl
Time 30m
Number Of Ingredients 10
Steps:
- In a medium sized sauce pan, melt the butter and olive oil together over medium low heat. Add the onion and cook until translucent, about 4 - 5 minutes. Season with salt and pepper.
- Increase the heat a bit and add the zucchini. Cook and stir until softened - about 4 minutes more.
- Pour in the white wine and increase the heat a bit more to cook out the alcohol, then stir in the chorizo. Allow this to cook together for about 5 minutes, for the flavor to combine, then stir in the cream and lower the heat to a simmer until the sauce thickens.
- Remove from heat and grate the parmesan cheese over the top - stir together until melted, then toss with the pasta of your choice. Garnish with a bit more parmesan and serve hot!
Nutrition Facts : Calories 649 kcal, Sugar 5 g, Sodium 682 mg, Fat 43 g, SaturatedFat 20 g, Carbohydrate 44 g, Fiber 4 g, Protein 19 g, Cholesterol 114 mg, ServingSize 1 serving
ROASTED TOMATO AND ZUCCHINI PASTA
The roasting is an extra step that makes a world of difference in this recipe. I didn't use as much oil in this as the recipe states - using cooking spray on the roasting pan and on the vegetables worked very well to replace much of it. From Everyday Food Magazine March/April 2003
Provided by Vino Girl
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 450°.
- On rimmed baking sheet, toss zucchini, tomatoes, and garlic with 5 tablespoons oil; season with salt and pepper.
- Spread into single layer; roast until zucchini is lightly browned, 20 to 25 minutes.
- Meanwhile, in large pot of boiling salted water, cook pasta until al dente, about 12 minutes.
- Drain pasta, reserving 1/2 cup cooking water.
- Return pasta to pot. Toss with remaining tablespoon oil; cover.
- Pour reserved pasta water onto baking sheet of cooked vegetables; scrape with a wooden spoon to loosen browned bits.
- Stir vegetables and juices into pasta.
- Add parsley and Parmesan; toss to combine.
- Serve with more Parmesan.
ZUCCHINI PARMESAN WITH TOMATO SAUCE
This is my favorite side dish that goes great with chicken or fish or served over rice or pasta.
Provided by MW09
Categories Side Dish Vegetables Squash Zucchini
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over medium-high heat; saute zucchini until softened, 5 to 10 minutes. Season zucchini with oregano and basil. Add tomato sauce; cook and stir until heated through, about 5 minutes. Sprinkle Parmesan cheese over zucchini mixture.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 9.8 g, Cholesterol 4.4 mg, Fat 8.6 g, Fiber 3.1 g, Protein 4.8 g, SaturatedFat 1.9 g, Sodium 570.1 mg, Sugar 5.8 g
ZUCCHINI "PASTA" WITH FRESH TOMATO SAUCE
Nice light luncheon or side dish or even a first course for a dinner party. from Canadian Living mag.
Provided by Derf2440
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In saucepan, heat 1 tablespoon of the oil over medium heat.
- Add tomatoes, thyme, bay leaf, sugar, salt and pepper, cook, uncovered, for 7 to 10 minutes or until excess moisture has evaporated.
- Remove bay leaf.
- Meanwhile, slice unpeeled zucchini lengthwise into long wide strips about 1/8 inch thick.
- (Use a veggie slicer or I find a veggie peeler is best, in long single swipes.) In a large frypan, heat 1 tablespoon of the remaining oil over high heat.
- Add half of the zucchini strips and half of the garlic, sprinkle with a pinch of cayenne, cook, stirring almost constantly for about 3 minutes or until zucchini is tender and golden, being careful not to break it.
- Remove to paper towel lined baking sheet and keep warm in low oven.
- Repeat with remaining oil, zucchini, garlic and cayenne.
- Arrange zucchini mixture on warmed serving platter.
- Pour sauce over and sprinkle with parmesan.
- Serve immediately.
ROASTED ZUCCHINI AND TOMATO PASTA
Roasting the zucchini and tomatoes rather than sauteing them intensifies their flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees. On rimmed baking sheet, toss zucchini, tomatoes, and garlic with 5 tablespoons oil; season with salt and pepper. Spread into single layer; roast until zucchini is lightly browned, 20 to 25 minutes.
- In large pot of boiling salted water, cook pasta until al dente, about 12 minutes. Drain pasta, reserving 1/2 cup cooking water. Return pasta to pot. Toss with remaining tablespoon oil; cover.
- Pour reserved pasta water onto baking sheet of cooked vegetables; scrape with a wooden spoon to loosen browned bits. Stir vegetables and juices into pasta. Add parsley and Parmesan; toss to combine. Serve with more Parmesan.
ZUCCHINI-TOMATO PASTA SAUCE
"I came up with this recipe after planting too many zucchini plants in our vegetable garden," writes Joy Turner of Amherst, Ohio. "My husband loved it the first time I served it and now we make it quite often."
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 5 cups.
Number Of Ingredients 10
Steps:
- In a large saucepan, melt butter with oil over medium heat. Add onions, cook and stir until tender, 5-7 minutes. Stir in tomatoes, zucchini, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until zucchini is tender and sauce reaches desired consistency, 50-60 minutes. Serve with pasta.
Nutrition Facts : Calories 89 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 266mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
ZUCCHINI 'PASTA' WITH FRESH TOMATO SAUCE
Provided by Molly O'Neill
Categories main course, side dish
Time 20m
Yield Four servings
Number Of Ingredients 10
Steps:
- To make the sauce, heat the olive oil in a medium nonstick skillet over medium heat. Add the diced zucchini and cook until browned, about 4 minutes. Stir in the garlic and cook for 1 minute. Add the tomatoes, parsley, basil, salt and pepper and cook until heated through, about 1 minute longer.
- To make the pasta, bring a large pot of lightly salted water to a boil. Place the halved zucchini on a work surface, cut side down, and slice lengthwise into thin strips. Place in the pot and cook for 3 minutes. Drain well. Place in a large bowl, sprinkle with the salt and toss with the tomato sauce. Taste and adjust seasoning if needed. Divide among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 59, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 1 gram, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 611 milligrams, Sugar 7 grams
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