LEMONY PASTA WITH ZUCCHINI AND FRESH HERBS
This simple pasta comes together quickly and makes use of what can sometimes be an overwhelming bumper crop of zucchini and other summer squash come August. Browning the squash in two batches is the only semi-fussy request, and it pays off by giving the squash an almost crunchy texture. Lemon and an abundance of fresh herbs provide brightness to this soon-to-be summer staple. Serve it with a tomato and onion salad dressed with plenty of grassy olive oil.
Provided by Colu Henry
Categories dinner, lunch, weekday, weeknight, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta and cook until it is just under al dente, 1 minute less than package directions. Drain, reserving 1 cup of the pasta cooking water.
- Meanwhile, prepare the zucchini or other squash: Season chunks with salt and pepper. Heat 3 tablespoons of olive oil in a large skillet over medium heat and add the squash in one layer (you may need to do this in two batches) and cook undisturbed until it begins to turn golden brown, about 3 minutes. Flip and cook 2 to 3 minutes more. Remove from the pan and set aside. Taste and season again, if necessary.
- Add the remaining 1 tablespoon oil to the pan. Add the garlic and red-pepper flakes and cook until the garlic becomes translucent, about 30 seconds. Add the squash back to the pan along with the lemon juice and half the lemon zest. Toss to combine.
- Add the pasta to the skillet, and toss to combine. Add 1/2 cup of the pasta water and the grated cheese, and toss until the cheese emulsifies and is silky. If needed, add an additional 1/4 cup pasta water or more to loosen. Add the fresh herbs and toss again. Top with additional herbs and the remaining lemon zest. Serve in bowls, and pass grated cheese at the table. Season with flaky salt, if desired.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 9 grams, Carbohydrate 62 grams, Fat 13 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 509 milligrams, Sugar 5 grams
PASTA WITH ZUCCHINI AND LEMON CAPER SAUCE
Once again--leftovers save the day. Leftover spaghetti, and some unused/leftover produce with no other reason to exist but to transcend the skillet.
Provided by blueberry_ricky
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cut the zucchini lengthwise into quarters, then crosswise into 1 inch chunks.
- Heat 1 Tbsp olive oil in skillet and add the zucchini.
- Sauté, tossing once or twice, for 2 minutes.
- Add a couple pinches of oregano, grind in some black pepper (a light dusting), and sauté for 1 minute longer.
- Add some kosher salt and sauté 1 minute then remove zucchini to a plate.
- Add the rest of the olive oil and sauté the garlic for a minute, or until it turns toasty color.
- Deglaze with the juice of 1 lemon and reduce by ~1/2-2/3.
- Add the stock or broth, and reduce by 1/2-2/3 again.
- Off heat, Add butter pinch of oregano, a couple grinds of pepper, and capers.
- Return to heat, add the zucchini back in and cook for 1 minute.
- Add pasta just to reheat.
- Grind in some more pepper.
- Serves 2 for a light lunch.
Nutrition Facts : Calories 327.4, Fat 8.2, SaturatedFat 4.2, Cholesterol 17.1, Sodium 540.4, Carbohydrate 56, Fiber 6.5, Sugar 3.5, Protein 11.9
LEMONY SPAGHETTI AND ZUCCHINI
Spaghetti feels light and fresh when tossed with noodle-thin zucchini and lemon.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil.
- Cook the spaghetti according to the package directions; drain, reserving 1 cup cooking water.
- Melt the butter in a large skillet over medium-high heat. Add the zucchini noodles, lemon zest, red pepper flakes and 1 teaspoon salt. Cook, tossing gently with tongs, until crisp-tender, about 2 minutes. Add the pasta and reserved cooking water and toss to combine. Stir in the lemon juice and Parmesan. Season with salt.
- Transfer the spaghetti to a serving bowl. Top with more Parmesan and red pepper flakes and serve with lemon wedges.
PASTA WITH LEMON ZUCCHINI SAUCE
Make and share this Pasta With Lemon Zucchini Sauce recipe from Food.com.
Provided by MilanzMom
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta in a large pan of boiling water 7-10 minutes, or until al dente. Drain and keep warm.
- Place zucchini in a steamer basket over boiling water. Cover pan and steam 4-5 minutes, or until just tender.
- Combine cornflour and water in a bowl.
- Stir in next 4 ingredients.
- Melt butter in a heavy nonstick pan over medium heat.
- Stir in cream mixture and cook 3-4 minutes, stirring until mixture begins to thicken. Stir in shallots and zucchini.
- Serve sauce over warm pasta.
Nutrition Facts : Calories 898.6, Fat 54.2, SaturatedFat 33.1, Cholesterol 157.6, Sodium 307.5, Carbohydrate 82.7, Fiber 4.9, Sugar 8.6, Protein 22.9
SPAGHETTI WITH LEMON AND ZUCCHINI
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil over high heat. Season it generously with salt. Add the sliced lemons and blanch for 30 seconds. Using tongs, remove the lemons to a paper towel-lined plate to drain. Dry well.
- Heat a large skillet over medium-high heat. Add the olive oil and heat another 30 seconds. Add the shallots and garlic to the skillet and season with 1/2 teaspoon salt. Cook, stirring often with a wooden spoon, until fragrant and beginning to brown slightly, about 2 minutes. Add the capers, anchovy paste, red pepper flakes and the blanched lemon slices and cook, stirring occasionally with a wooden spoon to dissolve the anchovy paste and brown the lemons, for another 2 minutes. Add the zucchini and remaining teaspoon salt. Cook, stirring occasionally, until parts of the zucchini turn deep brown while some parts remain al dente, about 10 minutes.
- Meanwhile, add the pasta to the boiling water and cook for 2 minutes less than package directions, about 8 minutes. Add 1/3 cup pasta water to the skillet with the zucchini and stir to deglaze. Use a pair of tongs to remove the pasta directly to the skillet. Sprinkle the bare pasta with the Parmesan and toss well to coat the pasta with the zucchini sauce. (Some of the zucchini should have gotten rather soft, which helps to create a silky sauce.) Add another 1/2 cup pasta water if needed to maintain the sauce. Top the pasta with the herbs and feta and serve.
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CREAMY LEMON ZUCCHINI PASTA RECIPE | BON APPéTIT
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- Meanwhile, place a clean kitchen towel in a large bowl (or on a large cutting board). Trim 2 lb. zucchini or summer squash (4–6), then grate on the large holes of a box grater directly into towel. Peel 1 large shallot and grate on the large holes of grater into towel. Peel 4 large garlic cloves and grate on the small holes of grater into towel.
- Gather ends of towel together, then squeeze over bowl (or the sink) with all your might to extract water from the zucchini. Squeeze until it’s hard to get out any more liquid. You should have extracted about ⅔ cup zucchini liquid, just FYI; discard.
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