COURGETTE & TOMATO LINGUINE
This sauce is based on the classic Italian bacon and tomato sauce, amatriciana - but it's great without the bacon for veggies, too
Provided by Barney Desmazery
Categories Dinner, Lunch, Pasta, Starter
Time 45m
Yield Serves 4 as a starter
Number Of Ingredients 10
Steps:
- Heat the olive oil in a frying pan. Cook the pancetta or bacon until crisp, add the courgettes, then sizzle for 4 mins until golden. Add the garlic and chilli to the courgettes, cook for 1 min, then sprinkle with sugar and splash in the vinegar. Tip over the canned tomatoes, turn up the heat, season with salt and pepper, then simmer for 10 mins.
- While the sauce is simmering, cook the linguine, then drain. Toss the pasta through the sauce, then scatter with parsley and drizzle with a little more olive oil.
Nutrition Facts : Calories 551 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 2.24 milligram of sodium
PASTA WITH CORN, ZUCCHINI AND TOMATOES
The two things I love most about this dish of summer vegetables and pasta are the crunch of the corn against the tenderness of the pasta and the fact that I cannot seem to settle on a combination of flavorings that I think is best. Chile powder, a little bit of cayenne, perhaps some cilantro are all excellent choices. But with pasta this seems too heretical even for a culinary atheist like me, so I usually go in a tamer direction: a suspicion of garlic with some fresh tarragon or basil. It is flexible not only in its flavorings but in its ingredients. You can use onions, garlic or shallots, singly or in combination; add string beans (or even fresh limas) to the mix; substitute eggplant for the zucchini. Think of it as a delicious mélange of whatever is on hand.
Provided by Mark Bittman
Categories easy, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Set a large pot of water to boil and salt it. Put 2 tablespoons oil in a large skillet over medium-high heat and add corn. Cook, stirring occasionally, until corn begins to brown. Add zucchini and some salt and pepper. Cook, stirring occasionally, until zucchini begins to brown.
- Add onion or shallots and garlic if you are using it. Cook, stirring occasionally, until onion softens, about 5 minutes. Add tarragon and cook for 30 seconds, then tomatoes. Put pasta in boiling water and cook until tender but not mushy, 10 to 15 minutes.
- While pasta cooks continue to cook sauce, reducing heat when tomatoes begin to break down. If sauce dries out (with plum tomatoes, this is likely), add some pasta cooking water, about 1/2 cup at a time. When pasta is done, drain it, toss with sauce and remaining oil or butter, and serve immediately.
Nutrition Facts : @context http, Calories 615, UnsaturatedFat 11 grams, Carbohydrate 101 grams, Fat 16 grams, Fiber 7 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 661 milligrams, Sugar 8 grams, TransFat 0 grams
CREAMY TOMATO BASIL ZUCCHINI "LINGUINI" RECIPE BY TASTY
Here's what you need: olive oil, chicken breast, cherry tomatoes, salt, pepper, garlic powder, dried basil, zucchinis, salt, olive oil, garlic, chicken broth, greek yogurt, parmesan cheese, dried basil
Provided by Mercedes Sandoval
Categories Dinner
Yield 2 servings
Number Of Ingredients 15
Steps:
- Use a peeler to thinly slice zucchini into "linguini" noodles. Set aside in a bowl and mix with salt. Let sit for 20 minutes to draw moisture out of the noodles. Drain the zucchini with a clean dish cloth or paper towels.
- Heat olive oil in a large skillet. Add in chicken breast, salt, pepper, and garlic powder. Cook until no longer pink. Add in zucchini noodles, cherry tomatoes, and dried basil. Cook for an additional minute and remove from heat. Set aside in a bowl.
- Heat olive oil for for the creamy sauce in the skillet. Add in garlic cloves and cook for about 30 seconds. Add in chicken broth to cool skillet, and reduce heat to low. (This step is important: if skillet is too hot, the Greek yogurt will curdle, so allow it to cool down before adding it in).
- Add in Greek yogurt, parmesan, and dried basil. Mix until well combined. Add in the chicken, zoodles, and tomato mixture. Mix together and then remove from heat.
- Serve and garnish with fresh chopped basil, as desired.
- Enjoy!
Nutrition Facts : Calories 553 calories, Carbohydrate 29 grams, Fat 30 grams, Fiber 4 grams, Protein 41 grams, Sugar 16 grams
TOMATO & COURGETTE STEW
Serve up a simple healthy side of slow-cooked vegetables with basil, garlic and Parmesan cheese
Provided by Good Food team
Categories Side dish
Time 1h10m
Number Of Ingredients 7
Steps:
- Heat the oil in a large frying pan over a medium heat. Add the onion and cook for about 10 mins until softened and starting to go golden brown. Add the garlic and cook for 5 mins more.
- Add the courgettes and cook for about 5 mins until starting to soften. Tip in the tomatoes and give everything a good stir. Simmer for 35-40 mins or until tomatoes are reduced and courgettes soft, then stir in the basil and Parmesan.
Nutrition Facts : Calories 114 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
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
VEGETARIAN LINGUINE
Looking for a tasty alternative to the usual meat-and-potatoes meals? Try this colorful pasta dish. My oldest son came up with the scrumptious supper that takes advantage of fresh mushrooms, zucchini and other vegetables as well as basil and provolone. -Jane Bone, Cape Coral, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook linguine according to package directions. Meanwhile, in a large skillet, heat butter and oil over medium heat. Add zucchini and mushrooms; saute 3-5 minutes. Add tomato, onions, garlic and seasonings. Reduce heat; simmer, covered, about 3 minutes., Drain linguine; add to vegetable mixture. Sprinkle with cheeses and basil. Toss to coat.
Nutrition Facts : Calories 260 calories, Fat 13g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 444mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges
COURGETTE & LEMON LINGUINE
The raw, zingy toppings keep this pasta dish light and summery
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 20m
Number Of Ingredients 7
Steps:
- Cook the linguine following the pack instructions, then drain quickly so some cooking water is still clinging to the strands.
- Tip back into the cooking pan with the grated courgettes, olive oil, garlic, lemon zest, chillies and most of the basil. Season generously, then use tongs to toss everything together. Scatter with remaining basil leaves and add an extra drizzle of oil, if you like.
Nutrition Facts : Calories 435 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 0.26 milligram of sodium
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.
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