Zucchinieggplantfeta Pastahomade Sauce Food

SAUTEED ZUCCHINI WITH FETA

Sauteed Zucchini with Feta image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
2 large zucchini, thinly sliced in rounds
2 garlic cloves, chopped
Salt and pepper, to taste
1/4 cup chopped parsley or basil
1 tablespoon chopped cilantro
1/2 cup crumbled feta

Steps:

In a 12-inch skillet, heat the oil on low. Slowly saute the zucchini and garlic, with a little salt, until golden and slightly caramelized, about 20 minutes. Season with salt and pepper. Mix in parsley or basil, cilantro and feta.

EASY HOMEMADE SPAGHETTI SAUCE RECIPE

Easy Homemade Spaghetti Sauce Recipe image

My family's secret homemade spaghetti sauce is easy to make using a few staple ingredients you may already have on hand! Perfectly thick and packed with flavor, you'll be ditching that store bought pasta sauce!

Provided by Suzy

Categories Main Course

Time 35m

Number Of Ingredients 13

Ingredients

1/4 cup extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)
1 medium yellow onion, grated
3 garlic cloves, finely minced
2 carrots, finely grated (use a food processor or a grater)
28 oz canned crushed tomatoes
1/2 cup water (pasta cooking water, preferred)
Kosher salt and black pepper
1 tbsp dried oregano
1 tsp sweet Spanish paprika
Pinch red pepper flakes, optional
Handful fresh basil, about ½ cup packed, torn
Handful fresh parsley, about ½ cup packed, chopped
3/4 lb to 1 lb of cooked pasta of your choice

Steps:

In a large pan heat the extra virgin olive oil over medium heat until just shimmering. Add the onions, garlic, and finely grated carrots. Cook for about 5 minutes, stirring regularly until softened.
Add the crushed tomatoes and about 1/2 cup water. Add a generous pinch of salt and pepper. Stir in oregano, paprika, crushed pepper flakes, if using. Finally, stir in the fresh basil and parsley.
Bring the sauce to a boil, then turn heat to low. Cover and let simmer for about 15 to 20 minutes. Check partway through, and if you feel the sauce is too thick, you can add a bit more water (preferably some of your pasta cooking water). When sauce is ready, throw in more fresh basil, if you like.
If serving for dinner, add cooked pasta of your choice to the sauce. Mix to combine and let the pasta cook in the sauce over low heat for about 5 minutes.

Nutrition Facts : Calories 148 calories, Sugar 7.8 g, Sodium 268 mg, Fat 10 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 15.4 g, Fiber 4.3 g, Protein 3.1 g, Cholesterol 0 mg

ZUCCHINI TOMATO SAUCE WITH FAT SPAGHETTI

Zucchini Tomato Sauce with Fat Spaghetti image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/4 cup EVOO
3 small, firm zucchini, seeded and chopped
1 small onion, finely chopped
4 cloves garlic, chopped
1 chile pepper, seeded and finely chopped or 1 teaspoon crushed red pepper flakes
1 tablespoon fresh rosemary, finely chopped
Salt and pepper
2 tablespoons tomato paste
1/2 cup dry red or white wine
One 28- to 32-ounce can San Marzano tomatoes
1 cup passata or tomato sauce
A few leaves fresh basil, torn
1 pound pici or bucatini pasta
2 tablespoons butter
Grated Pecorino cheese (tangy) or Parmigiano-Reggiano (buttery, nutty)

Steps:

Heat a Dutch oven or pot over medium to medium-high heat. Add the zucchini and lightly brown a few minutes. Then add the onion, garlic, chile and rosemary. Season with salt and pepper and cook 7 to 8 minutes more. Add the tomato paste and stir for 1 minute. Stir in the wine, then add the tomatoes and passata. Stir in the basil and simmer over low heat for 20 minutes more. Cool and store. Reheat over medium heat.
To serve, bring a large pot of pasta water to a boil, salt the water and cook the pasta until al dente. (Save a cup of the starchy cooking water.) Drain the pasta and toss it with the butter, half the sauce, 1/2 cup of the starchy pasta water and some cheese. Serve in shallow bowls and top with more sauce and cheese. Use more of the starchy pasta water to loosen up the pasta if it gets tight.

EGGPLANT AND ZUCCHINI PASTA WITH FETA AND DILL

Eggplant and Zucchini Pasta With Feta and Dill image

This simple yet hearty weeknight pasta is packed with two whole pounds of vegetables. Meaty eggplant makes this vegetarian meal satisfying, while zucchini adds texture and a touch of natural sweetness. Since eggplant tends to absorb oil like a sponge, the key here is to sauté it slowly in a nonstick skillet until it softens and caramelizes without adding too much oil. The feta does double duty, adding bright tang to the dish and creating a creamy sauce. Fragrant dill is a natural pairing for eggplant and zucchini, but fresh parsley or basil would also be great.

Provided by Kay Chun

Categories dinner, easy, quick, pastas, vegetables, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

6 tablespoons extra-virgin olive oil
1 pound eggplant (about 2 small eggplants), cut into 1-inch cubes (about 7 cups)
Kosher salt and black pepper
1 pound green zucchini or yellow squash, halved lengthwise and sliced into 1/4-inch-thick half-moons (about 5 cups)
1 pound mezze rigatoni or any short pasta
8 ounces crumbled feta (about 1 1/2 cups)
1/4 cup chopped fresh dill

Steps:

Heat 3 tablespoons oil in a large nonstick skillet over medium heat. Add eggplant, season with salt and pepper and cook, stirring occasionally, until golden and tender, about 10 minutes. Transfer to a bowl.
Add 2 tablespoons oil and zucchini to skillet and season with salt and pepper. Cook, stirring occasionally, until tender but not mushy, about 5 minutes.
While the vegetables cook, boil the pasta in a pot of salted water until al dente. Reserve 1 1/2 cups cooking water and drain pasta. Return pasta and reserved cooking water to pot over medium heat. Add remaining 1 tablespoon oil and 1 cup of cheese and cook, stirring, until the cheese melts and forms a sauce, about 2 minutes. Stir in zucchini, eggplant and dill; season with salt and pepper.
Serve pasta in bowls and top with remaining cheese.

ROASTED EGGPLANT AND ZUCCHINI SAUCE FOR PASTA

Roasted Eggplant and Zucchini Sauce for Pasta image

Eggplant, zucchini, sweet onions, and tomatoes all roasted together thicken by themselves to make a deeply flavored sauce for pasta. It's a meal that's ready in less than half an hour.

Yield makes 6 servings

Number Of Ingredients 10

Ingredients

1 eggplant, cut into 2-inch pieces
3 small zucchini, cut into 2-inch pieces
3 large garlic cloves, minced
1 large sweet onion, cut into 2-inch chunks
4 medium tomatoes, cored and left whole
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Fresh or dried pasta, such as fettuccine, or small pasta, such as ziti or penne
1/2 cup freshly grated Parmesan

Steps:

Position the oven racks so that they are evenly spaced. Preheat the oven to convection roast at 450°F. Cover a large, rimmed pan with foil and coat with nonstick spray.
In a large bowl, combine the eggplant, zucchini, garlic, onion, and tomatoes and drizzle with the olive oil, salt, and pepper. Spread the vegetables on the prepared pan and roast in the center or top of the oven until the vegetables are soft, about 15 minutes.
With tongs, lift the skins off the tomatoes. Return the tomatoes to the pan with the vegetables and roast for 5 more minutes. Scoop the hot vegetables into a food processor or blender fitted with the steel blade. Process just until the vegetables are coarsely chopped and pour them into a serving bowl. You may need to do this in batches.
Meanwhile, cook the pasta according to the package directions. Put the pasta into a serving bowl and top it with the vegetable sauce. Serve with the Parmesan.