GOLDEN RIBBONS PASTA WITH ZUCCHINI AND TOMATO
Provided by Rachael Ray : Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- If using large tomatoes score the bottoms with an X cutting through outer skin only. Bring a small pot of water to boil over medium heat and submerge the tomatoes for 1 minute. Remove and let cool for 1 to 2 minutes. When cool enough to handle, peel, seed and chop them into a fine dice, about 1/4-inch. Reserve in small bowl. If using grape tomatoes, cut them in half and reserve.
- Put the stock and saffron into a small pot over medium-low heat. Simmer gently. Bring a large pot of water to a boil over medium heat for the pasta. When the water is at a full, rolling boil, salt the water and add the pasta. Cook the pasta to al dente. Drain.
- While the pasta is cooking, heat a large skillet over medium heat with extra-virgin olive oil, a couple of turns of the pan, and the butter. When the butter melts into the oil add the shallots, zucchini, garlic and thyme. Season with salt and pepper, to taste, and saute until tender, about 6 to 7 minutes. Stir in the tomatoes and let them heat through. Add the pasta and stir gently.
- Beat the egg yolks in a small bowl with 1/2 cup of the saffron stock. Pour the remaining stock and tempered eggs over the pasta and turn off the heat. Toss the pasta and the sauce for 1 to 2 minutes to thicken the sauce.
- Serve the pasta immediately in shallow bowls garnished with Parmesan.
PASTA POMODORO FOR TWO
Provided by Geoffrey Zakarian
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Puree the tomatoes using an immersion blender or food processor. Set aside.
- In a saucepot over medium heat, combine the olive oil, pepper flakes and garlic. Gently toast the garlic until golden brown, being careful not to burn it. Add the tomatoes and bring to a simmer; simmer 5 to 8 minutes.
- Bring a large pot of salted water to a boil. Add the rigatoni and cook for 2 minutes less than the package instructions. Reserve about 1/4 cup of the pasta water, then drain the pasta.
- Add the pasta to the pot with the sauce. Add 2 tablespoons of the reserved pasta water and cook until thickened, about 3 minutes. Add the butter, half of both cheeses and half of the basil and cook, tossing frequently, until the pasta is nicely coated. Season with salt if necessary.
- Transfer to a serving bowl, top with the remaining cheese and basil and drizzle with olive oil.
ZUCCHINI RIBBON SALAD
Provided by Alton Brown
Time 1h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Shave the zucchini into long wide ribbons using a vegetable peeler or mandoline, turning the squash, if necessary, to ease shaving. Discard the seedy core. Put the zucchini into a colander set inside a bowl, sprinkle with salt, toss and drain for 30 minutes. Discard the liquid.
- Whisk together the olive oil, lemon juice, mustard, and pepper in a serving bowl. Add the zucchini, onion, frisee, and radishes. Toss to combine. Sprinkle with almonds, basil, and Manchego cheese and serve. Can be stored, covered, in refrigerator for up to 3 days.
ZUCCHINI "PASTA"
If you don't eat wheat, or you're on a low-carbohydrate diet and miss pasta, this can stand in for fettucine. Be very careful not to overcook it; it will be al dente after just a few minutes of cooking, after which it will quickly fall apart. When cooked just right, it's silky and wonderful. You can eat it as is, or toss it with a fresh tomato sauce. Use a vegetable peeler or a mandolin to make the thin zucchini strips. It's easy to do with the peeler, which is what I use.
Provided by Martha Rose Shulman
Time 20m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Peel off several ribbons from one side, then turn the zucchini and peel off more ribbons. Continue to turn and peel off ribbons until you get to the seeds at the core of the zucchini. Discard the core. You can also do this on a mandolin, adjusted to a very thin slice.
- Cook the zucchini strips in 2 batches. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat and when it is hot, add the zucchini ribbons and 1/2 teaspoon kosher salt. Cook, tossing and stirring the zucchini, for 2 to 3 minutes only, just until softened and beginning to be translucent. Adjust salt and add freshly ground pepper to taste, and transfer to a serving dish. Repeat with the remaining olive oil and zucchini. Serve, topping with tomato sauce and freshly grated Parmesan if desired.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 7 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 545 milligrams, Sugar 6 grams
ZUCCHINI & CARROT RIBBON FETTUCINI
I have been making this recipe for years and years. Found it originally on a box of Mueller's pasta and it has been a hit since then. A pretty side dish to any meal - even pretty enough for guests. My daughter still requests this for her birthday dinner. It does not have a cheese sauce (see other recipes here on Zaar for that) but you do have the option of topping it with some freshly grated Parmesan cheese but we enjoy it with just a basic buttered coating more often. Hope you enjoy!
Provided by HokiesMom
Categories Vegetable
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- In preparation: using a vegetable peeler, slice wide thin strips from the zucchini and carrots, slicing the full length of the vegetable. Set aside.
- Cook pasta according to package directions in a large pasta pot.
- Heat butter in a medium skillet just until melted then stir in the zucchini and carrot ribbons; cover and cook over low heat 2 minutes. Season with salt and pepper and stir once more.
- Drain prepared fettuccine and then toss it with the vegetable ribbons and the herbs.
- If desired, sprinkle top generously with Parmesan cheese after placing it in a serving dish and serving.
ZUCCHINI RIBBONS WITH BASIL BUTTER
Found this in a magazine! Made it with the garlic excellent! Also instead of boiling the ribbons, I fried them in butter until tender. Wow! That was excellent also! Very easy either way.
Provided by Poker
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring pot of water to boil.
- Mean-while, with vegetable peeler-slice zucchini lengthwise into ribbons. Add zucchini to boiling water; cook until tender, 30-60 seconds.
- Drain and transfer zucchini to serving bowl.
- Add butter, oil, parmesan, basil, and red pepper flakes; gently toss until butter is melted and zucchini are coated.
- I also added 1/2 tsp of garlic powder to this!
Nutrition Facts : Calories 99.9, Fat 7.6, SaturatedFat 2.9, Cholesterol 9.8, Sodium 79.4, Carbohydrate 6.3, Fiber 2, Sugar 4.9, Protein 3.4
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ZUCCHINI RIBBON PASTA WITH FRIED CAPERS | FOOD & STYLE
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Reviews 24Total Time 1 hrCategory Pastas, Grains & Legumes
- Cut both ends of the zucchini and, using a vegetable hand-peeler, slice them lengthwise into ribbons. (See video for exact technique.) Set aside or refrigerate until ready to use, for up to 12 hours.
- Heat a wide heavy-bottomed skillet over medium-high heat. Add the oil, garlic, pepper flakes and basil and sauté for 2 minutes, stirring frequently, until the basil wilts and darkens slightly. Add the reserved juices and tomato pieces, stir well and sauté for an additional 4 to 5 minutes until the tomatoes start to soften, stirring only from time to time. Sprinkle with 1/2 teaspoon salt, stir well and remove pan from heat. Let the sauce stand in the pan while boiling the pasta.
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- Return the tomatoes to the stove and heat over medium-high heat. As soon as the tomatoes sizzle, add the pasta, reserved pasta water, zucchini ribbons and balance of salt. Toss quickly and turn off the heat. Divide the pasta into individual bowls or transfer into a large serving bowl. Garnish with the goat cheese and fried capers, drizzle with the lemon-infused oil and serve immediately.
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