SPAGHETTI WITH ZUCCHINI, PARSLEY PESTO AND BOTTARGA
Bottarga, the salted, cured roe of grey mullet or tuna, is a delicacy enjoyed by many. It is especially beloved in Sardinia and Sicily, but is eaten throughout the Mediterranean and around the world. Bottarga has a bright, briny flavor and is used to complement any number of dishes. Here, a simple zucchini pasta with a bright green (cheeseless, nutless) parsley pesto is showered with grated bottarga and crisp bread crumbs. Look for bottarga at Italian shops or online. It's available grated, but it is better to buy whole lobes and grate your own. Once the package is opened, it will keep for months in the refrigerator.
Provided by David Tanis
Categories dinner, weekday, pastas, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Make the pesto: Put parsley in a food processor or blender. Add garlic, a good pinch of salt, black pepper to taste, and olive oil. Whirl to make a smooth sauce. You should have about 1 cup of pesto.
- Bring a large pot of well-salted water to a boil over high heat. Cook spaghetti according to package directions until al dente, erring on the slightly underdone side.
- While the pasta cooks, put about 2 tablespoons oil in a large skillet over medium-high heat. Sauté the zucchini for about 2 minutes. Let it brown a little. Add salt, pepper, red-pepper flakes and lemon zest.
- Add drained pasta to skillet along with half the pesto. Toss everything together. Taste, and add more salt or pesto as needed. (Wrap and refrigerate any remaining pesto for up to 2 days or freeze for future use.)
- Divide pasta among individual plates and sprinkle generously with bottarga. Top with bread crumbs, and serve with lemon wedges.
PASTA WITH TOMATOES, ZUCCHINI AND PESTO
Provided by Jeanne Silvestri
Categories Herb Pasta Tomato Vegetable Appetizer Vegetarian Quick & Easy Spring Bon Appétit Florida Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Heat oil in heavy large pot over medium-high heat. Add zucchini, onion and garlic and saut until zucchini is crisp-tender, about 5 minutes. Add tomatoes with juices and simmer until almost all liquid evaporates, about 8 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain; return to pot.
- Add pesto to pasta and toss to coat. Add zucchini mixture and toss over low heat to combine. Mix in basil. Season pasta with salt and pepper. Transfer pasta to large bowl. Serve, passing Parmesan cheese separately.
ZUCCHINI PESTO PASTA SALAD RECIPE BY TASTY
Here's what you need: fresh basil leaf, fresh parsley, fresh chives, pine nuts, small garlic clove, lemon juice, kosher salt, vegetable oil, Walmart Zucchinis, spinach, red wine vinegar, penne pasta, medium lemon, caper, fresh mozzarella cheese, kosher salt, freshly ground black pepper, fresh basil
Provided by Walmart
Categories Dinner
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the pesto: Add the basil, parsley, chives, pine nuts, garlic, lemon juice, and salt to a high-powered blender or food processor. Blend on high speed, scraping down the sides with a rubber spatula as needed, until well combined, 1-2 minutes.
- Make the zucchini pasta salad: Heat the vegetable oil in a large, high-walled skillet over high heat. Working in batches, fry the zucchini rounds in a single layer for 1-1½ minutes per side, until the outside is golden brown but the zucchini is still slightly crisp. Transfer to a paper towel-lined plate to drain, blotting away any excess oil.
- Transfer the zucchini to a large serving bowl. Add the spinach and red wine vinegar, and toss gently to combine. Add the penne, pesto, lemon zest, capers, and mozzarella, and fold gently until well combined. Season with salt and pepper to taste.
- Garnish with the basil leaves and serve slightly warm, or refrigerate until ready to serve.
- Enjoy!
EASY BASIL PESTO WITH ALMONDS
Save some money using garden-grown basil and almonds in place of pricey pine nuts. This recipe is easy, fast, and very tasty. Summer on a plate! Serve over warm pasta with a side salad and a nice loaf of bread. I also spread this on toast. If you have left over, put in a small jar and drizzle some olive oil over the top. Keep refrigerated.
Provided by SAS4U
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 5m
Yield 4
Number Of Ingredients 5
Steps:
- Combine basil, Parmesan cheese, almonds, olive oil, and garlic in a food processor. Pulse until blended. Pour in more olive oil, with the processor running, until pesto is thick and smooth.
Nutrition Facts : Calories 226.4 calories, Carbohydrate 3 g, Cholesterol 8.8 mg, Fat 21.5 g, Fiber 1.4 g, Protein 6.4 g, SaturatedFat 4 g, Sodium 154 mg, Sugar 0.6 g
More about "pasta with zucchini and parsley almond pesto recipes"
CREAMY PESTO PASTA WITH ZUCCHINI - SLENDER KITCHEN
From slenderkitchen.com
5/5 (1)Total Time 20 minsCategory DinnerCalories 335 per serving
- Bring a pot of salted water to a boil and cook according to the package directions, taking it out 2 minutes early so it doesn’t overcook when you add it to the sauce. Reserve 2 tbsp of the cooking water.
- In a large saute pan over medium heat add the butter and let it melt. Spray some additional cooking spray and add the onions. Cook for 3-5 minutes until they begin to soften up.
- Add the garlic and zucchini. Cook until the zucchini is tender, about 5 minutes. Add the cooked pasta, pesto, cream cheese, and pasta water to the pan. Stir together everything and serve.
SPAGHETTI WITH PARSLEY ALMOND PESTO RECIPE - QUICK FROM …
From foodandwine.com
5/5
- In a food processor, puree the garlic and parsley with the salt. With the machine running, add the olive oil in a thin stream. Add the almonds and pulse to chop.
- In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Reserve 1/2 cup of the pasta water. Drain the spaghetti and toss with 1/4 cup of the reserved pasta water, the pesto, and the tomatoes. If the sauce seems too thick, add more of the reserved pasta water.
ZUCCHINI PASTA WITH ALMOND PESTO RECIPE - @ATKINS
From atkins.ca
Servings 6Calories 223 per servingTotal Time 15 mins
CREAMY LEMON ZUCCHINI PASTA RECIPE | BON APPéTIT
From bonappetit.com
ZUCCHINI PESTO PASTA RECIPE - THE SPICE HOUSE
From thespicehouse.com
PASTA WITH ZUCCHINI PESTO - THE PIONEER WOMAN
From thepioneerwoman.com
ZUCCHINI PASTA WITH ALMOND PESTO - THE DAILY MEAL
From thedailymeal.com
ZUCCHINI PESTO PASTA WITH ROASTED ALMONDS - SNIXY …
From snixykitchen.com
PARSLEY PESTO PASTA WITH ZUCCHINI AND CARROTS
From everyday-delicious.com
ZUCCHINI PASTA WITH ALMOND PESTO RECIPE - ATKINS
From atkins.com
SPAGHETTI WITH PARSLEY PESTO RECIPE | BON APPéTIT
From bonappetit.com
SPICY PESTO PASTA WITH SWEET CORN & ZUCCHINI - RACHAEL RAY SHOW
From rachaelrayshow.com
PASTA WITH ALMOND PESTO RECIPE - BBC FOOD
From bbc.co.uk
EASY SPIRAL PASTA RECIPES & IDEAS - FOOD & WINE
From foodandwine.com
EASY ZUCCHINI PESTO RECIPE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
SPAGHETTI WITH PARSLEY ALMOND PESTO - PASTA RECIPES - DELISH
From delish.com
ANTONI'S FARFALLE WITH ALMOND-BASIL PESTO AND ZUCCHINI
From today.com
ZUCCHINI PASTA WITH ALMOND PESTO RECIPE ON FOOD52
From food52.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #healthy #main-dish #pasta #spring #summer #vegetarian #food-processor-blender #dietary #one-dish-meal #low-sodium #low-cholesterol #seasonal #healthy-2 #low-in-something #pasta-rice-and-grains #equipment #small-appliance
You'll also love