Zucchini Pasta Food

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ZUCCHINI PASTA



Zucchini Pasta image

Zucchini, not pasta, is the star of the show in this easy weeknight dish from Mark Bittman. Six zucchinis, two tomatoes and one onion for a half pound of pasta make this a vegetable-rich tangle that makes worthy use of your farmers' market haul.

Provided by Mark Bittman

Categories     pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

Salt and pepper
1/4 cup extra virgin olive oil
5 or 6 medium zucchini, rinsed, trimmed and cut into ribbons or coins
1 large onion, chopped
2 or 3 sprigs thyme
2 tomatoes, in wedges or roughly chopped, with their juice
1/2 pound cut pasta, like ziti or penne
Freshly grated Parmesan or freshly chopped parsley for garnish.

Steps:

  • Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add zucchini, onion and thyme, and cook, stirring occasionally. Add salt and pepper and adjust heat so onion and zucchini release their liquid without browning. Cook for about 20 minutes, or until very tender.
  • Add tomatoes and their liquid to zucchini and raise heat a bit so mixture bubbles. Cook pasta until it is nearly but not quite tender. If sauce threatens to dry out, add a little pasta cooking water.
  • Drain pasta and finish cooking it in sauce. Serve, garnished with parsley or Parmesan.

Nutrition Facts : @context http, Calories 407, UnsaturatedFat 12 grams, Carbohydrate 58 grams, Fat 15 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 1028 milligrams, Sugar 11 grams

ZUCCHINI PASTA



Zucchini Pasta image

This is a great way to use up all that extra zucchini you have! Turn it into pasta! This dish is so good and easy! And for all you low-carbers out there, it fits the bill perfectly!

Provided by ciao4293

Categories     Vegetable

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

4 small zucchini
2 tablespoons olive oil
1 clove garlic, pressed
1 (14 1/2 ounce) can diced tomatoes
1 teaspoon oregano
1/2 lb italian turkey sausage, cooked and sliced
salt and pepper
1 bunch fresh basil, torn
1/2 cup grated parmesan cheese

Steps:

  • Slice clean, unpeeled zucchini into ribbons, using a vegetable peeler, and turning the zucchini as you go.
  • Warm 1 TBSP olive oil in a saucepan, on medium heat.
  • Saute the garlic briefly, and add tomatoes and oregano.
  • Simmer uncovered for a few minutes.
  • Heat the remaining oil in a large skillet.
  • Add the zucchini.
  • Stir for several minutes, until zucchini is soft.
  • Add salt and pepper to taste, then mix in the sauce.
  • Add the sausage, stir well.
  • Stir in basil, and transfer to a serving dish.
  • Top with parmesan cheese.

LOW-CARB ZUCCHINI PASTA



Low-Carb Zucchini Pasta image

If you are a pasta lover and need a low-carb version closer to the real thing than spaghetti squash, you have found your match! This is a great recipe for one; super-quick and super-versatile. Serve with your favorite sauce.

Provided by DinnerMomma

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 15m

Yield 1

Number Of Ingredients 4

2 zucchinis, peeled
1 tablespoon olive oil
¼ cup water
salt and ground black pepper to taste

Steps:

  • Cut lengthwise slices from zucchini using a vegetable peeler, stopping when the seeds are reached. Turn zucchini over and continue 'peeling' until all the zucchini is in long strips; discard seeds. Slice the zucchini into thinner strips resembling spaghetti.
  • Heat olive oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. Add water and cook until zucchini is softened, 5 to 7 minutes. Season with salt and pepper.

Nutrition Facts : Calories 157.1 calories, Carbohydrate 7.9 g, Fat 13.9 g, Fiber 2.6 g, Protein 2.9 g, SaturatedFat 2 g, Sodium 180.7 mg, Sugar 4.1 g

SPAGHETTI WITH ZUCCHINI



Spaghetti with Zucchini image

Lo Scoglio in Positano, Italy, is one of Katie Lee's favorite old restaurants. After a recent trip to the Amalfi Coast, she came home with the best possible souvenir: a recipe for Lo Scoglio's famous zucchini pasta. "The owner said it wouldn't be the same because we don't have their zucchini in the States," says Katie, "but I think it's about 98 percent there!"

Provided by Katie Lee Biegel

Time 20m

Yield 2 servings

Number Of Ingredients 8

1 clove garlic, smashed
2 medium zucchini, thinly sliced
6 fresh basil leaves, torn
1/3 cup grated parmigiano-reggiano cheese, plus more for topping
Kosher salt
8 ounces spaghetti
3 tablespoons extra-virgin olive oil
1/3 cup grated pecorino cheese

Steps:

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 9 to 11 minutes. Reserve 1 cup pasta water, then drain the pasta.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic; when it begins to sizzle, add the zucchini and saute for a couple of minutes. Add 1/4 cup of the pasta water and cook until the zucchini is tender, about 5 minutes. Add 1/4 teaspoon salt and half of the basil. Remove the garlic.
  • Add the pasta to the skillet along with about 1/2 cup of the reserved cooking water; shake the pan vigorously, adding a little more cooking water if the pasta looks dry. Cook, tossing, until the liquid is absorbed, 3 to 4 minutes. Remove from the heat and add the parmigiano, pecorino and the remaining basil; toss. Top with more Parmesan.

ZUCCHINI PASTA



Zucchini Pasta image

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

1 pound rotini pasta
5 small zucchini, sliced
⅓ cup olive oil
4 cloves garlic, minced
1 pinch crushed red pepper flakes
⅓ cup chopped fresh parsley
salt and pepper to taste
½ cup grated Parmesan cheese

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

ZUCCHINI "PASTA"



Zucchini

In this dish, the zucchini IS the pasta. Enjoy it raw.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 7

8 ounces cherry tomatoes, sliced
1 clove garlic, thinly sliced
1/4 cup chopped raw walnuts
2 tablespoons torn fresh basil, plus leaves for garnish
2 tablespoons extra-virgin olive oil, plus more for drizzling
Sea salt
1 zucchini, thinly sliced lengthwise, slices cut into 1/4-inch-long strips

Steps:

  • In a bowl, combine tomatoes, garlic, walnuts, basil, and oil. Season with salt. Let stand 20 minutes. Toss with zucchini and garnish with basil.

Nutrition Facts : Calories 255 g, Fat 24 g, Fiber 3 g, Protein 5 g, Sodium 14 g

ZUCCHINI PASTA



Zucchini Pasta image

The taste of this rich and creamy zucchini pasta dish will have people convinced it's not low-fat, but it is! Garlicky and fresh-flavored, this will be a hit. -Maria Regakis, Saugus, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 8

8 ounces uncooked linguine
4 cups coarsely shredded zucchini (about 3 medium)
4 teaspoons olive oil
2 garlic cloves, thinly sliced
1/4 cup fat-free plain yogurt
3/4 cup shredded reduced-fat cheddar cheese
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook linguine according to package directions. In a sieve or colander, drain the zucchini, squeezing to remove excess liquid. Pat dry. , In a large nonstick skillet, saute zucchini in oil for 2 minutes. Add garlic; saute 1-2 minutes longer or until zucchini is tender. Transfer to a large bowl. Add the yogurt, cheese, salt and pepper. Drain linguine; add to zucchini mixture and toss to coat.

Nutrition Facts : Calories 219 calories, Fat 7g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 395mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic exchanges

ROASTED ZUCCHINI AND TOMATO PASTA



Roasted Zucchini and Tomato Pasta image

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

2 1/2 pounds zucchini, trimmed and cut into 1/2-inch pieces
1 1/2 pounds plum tomatoes, cut into 3/4-inch chunks
3 garlic cloves, thinly sliced
5 tablespoons olive oil
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
1 pound long fusilli or linquine
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving

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



Zucchini Tomato Pasta image

By making pasta out of zucchini and you have a guilt free delicious meal. This carb free meal is amazing. The Zucchini strips really taste like pasta and the sauce it fresh and perfect. Go to my Youtube or Facebook page: "Nikki Dinki Cooking" for a "How to" video on how to make this dish.

Provided by Nikki Dinki Cooking

Categories     Vegetable

Time 50m

Yield 2 large bowls of, 2-4 serving(s)

Number Of Ingredients 11

2 roasted peppers
1 medium eggplant
3 medium zucchini
1 medium onion
4 garlic cloves
1 hot red pepper or 1/2 teaspoon red pepper flakes
15 ounces tomato sauce
3 large tomatoes
1 large lemon, Zest and Juice
10 basil leaves
1/8 cup parmesan cheese

Steps:

  • Roast peppers by charing peppers under the broiler and putting them into a bowl covered with saran wrap until cool and then remove skins.
  • Roast eggplant at 400 degrees for 30 minutes.
  • Make Zucchini "pasta" by using a vegetable peeler and making thin strips of zucchini. Cut strips length wise to make them resemble fettuccine. Or use a julienne peeler and make spaghetti style strips. Put Zucchini is a colander and salt heavily. After 20 minutes rinse zucchini and squeeze out any extra water.
  • Start sauce with a spray of cooking spray and add onion and garlic (and hot pepper if desired) cook until soft.
  • Add tomato sauce and cook 10-15min.
  • Add zucchini "pasta", fresh tomatoes and let simmer together for 5 minutes.
  • Add basil, lemon zest and juice.
  • Top with cheese and enjoy!

Nutrition Facts : Calories 298.2, Fat 4.6, SaturatedFat 1.6, Cholesterol 5.5, Sodium 1267.7, Carbohydrate 60.5, Fiber 21.5, Sugar 34.8, Protein 16.2

PASTA CON ZUCCHINI



Pasta con Zucchini image

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!

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