SPRING RISOTTO WITH PEAS AND ZUCCHINI
Rich and creamy, risotto is Italian-style comfort food. If you like, you can leave out the wine and replace it with an equal amount of broth.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Heat broth and 2 1/2 cups water in a small saucepan over low heat; keep warm. Meanwhile, melt 2 tablespoons butter in a 3-quart saucepan over medium heat. Add zucchini; season with salt and pepper. Cook, stirring often, until zucchini is golden, 8 to 10 minutes. With a slotted spoon, transfer zucchini to a plate.
- Reduce heat to medium-low. Add onion; cook until soft, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Raise heat to medium. Add rice; cook, stirring, until translucent around edges, about 3 minutes. Add wine; cook until absorbed, about 2 minutes.
- Cook, adding 1 cup hot broth at a time (stir until almost all liquid is absorbed before adding more), until rice is tender, 25 to 30 minutes total.
- Add zucchini and peas; cook until peas are bright green, 2 minutes. Remove from heat. Stir in remaining tablespoon butter and Parmesan. Serve, topped with more cheese.
Nutrition Facts : Calories 347 g, Fat 8 g, Fiber 3 g, Protein 11 g
ASPARAGUS, PEA AND ZUCCHINI SOUP
Boost the creaminess of this smooth spring vegetable soup by adding a bit of potato.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 10
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme sprigs, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
- Add the asparagus, peas and zucchini and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Stir in the basil and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
- Reheat the soup if necessary and adjust the consistency and seasoning with additional water, salt and pepper.
- Serve hot sprinkled with asparagus tips, peas and thyme leaves.
PEAS AND ZUCCHINI
Make and share this Peas and Zucchini recipe from Food.com.
Provided by MizzNezz
Categories Lunch/Snacks
Time 26m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In skillet, simmer peas in water until crisp tender (8 minutes).
- Drain.
- Add zucchini,red pepper, butter, and salt; stir fry until zucchini is also crisp tender (another 5 minutes).
- Sprinkle with parsley.
LINGUINE WITH PANCETTA, PEAS, AND ZUCCHINI
Provided by Joseph Bastianich
Categories Pasta Low Fat Kid-Friendly Quick & Easy Dinner Lunch Healthy Low Cholesterol Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 12
Steps:
- 1. Bring a large pot of salted water to a boil for pasta. In a large skillet over medium heat, add the olive oil. When the oil is hot, add the pancetta and cook until the fat is rendered, about 4 minutes. Add the scallions and garlic and cook until the scallions are wilted, about 3 minutes.
- 2. Add the linguine to the boiling water. Once the pasta is cooking, add the peas and zucchini to the skillet and season with salt and red pepper flakes. Toss until the zucchini begin to wilt, about 2 minutes. Ladle in 1 cup pasta water and simmer and reduce by half while the pasta cooks.
- 3. When the pasta is al dente, remove it with a spider or small strainer and add directly to the sauce, along with the basil and parsley, reserving the pasta water. Toss to coat the pasta with the sauce, adding a splash of pasta water if the pasta seems dry. Remove the skillet from the heat, sprinkle with the grated Grana Padano, toss, and serve.
ZUCCHINI AND SNOW-PEA SALAD
Provided by Melissa Roberts
Categories Salad Side Picnic Vegetarian Quick & Easy Vinegar Zucchini Summer Healthy Vegan Sesame Soy Sauce Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 (side dish) servings
Number Of Ingredients 8
Steps:
- Very thinly slice zucchini with slicer and place in a large sieve set over a bowl. Toss zucchini with 3/4 tsp salt and drain 30 minutes.
- Meanwhile, blanch snow peas in a pot of boiling salted water (2 Tbsp salt for 4 qt water) 1 1/2 minutes. Drain and immediately plunge snow peas into an ice bath to stop cooking. Drain again and pat dry.
- Rinse zucchini under cold running water, then press gently to remove any excess liquid. Pat dry.
- Toast sesame seeds in a dry small skillet over medium heat, shaking skillet occasionally, until golden, about 2 minutes, then cool.
- Stir together remaining ingredients in a large bowl until sugar has dissolved, then toss with vegetables and sesame seeds.
BUTTERY PEAS AND ZUCCHINI
Cooking is my second love-my husband is my first. This tasty side dish doesn't leave us with leftovers. We both enjoy it.-Dorothy Pritchett, Wills Point, Texas
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Cook peas according to package directions. Pour into a serving bowl; cover with plastic wrap and set aside. , Meanwhile, in a skillet, simmer water and zucchini over medium heat until water is evaporated and zucchini is tender. Stir in peas and pimientos.
Nutrition Facts :
SMASHED ZUCCHINI WITH CHICKPEAS AND PEANUTS
The contrasting flavors and textures in this dish might make you wonder - in a good way - "What is going on here?" First, raw zucchini is treated like cucumber, smashed and left to intensify with salt and lime juice. Next, it's showered with toasted chickpeas and peanuts, which are zingy from lime zest and citrusy spices like sumac or coriander. Offsetting the sweet crunch of zucchini and the fatty, crispy topping are thick rounds of jalapeño. Eat this quick mix with whole grains, tortillas or pita, yogurt, Cotija or another crumbly cheese, salad greens or soft-boiled eggs.
Provided by Ali Slagle
Categories dinner, easy, lunch, weeknight, vegetables, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Trim the zucchini ends and slice lengthwise into quarters. Position cut sides down, then smash with the side of your knife until craggy and split. Rip into 1/2- to 1-inch pieces. Transfer to a colander set in the sink, then toss with the sliced jalapeño, lime juice and 1 1/2 teaspoons salt. Let drain while you cook the chickpeas.
- Heat the oil in a medium nonstick skillet over medium heat. Add the chickpeas and peanuts and cook, stirring occasionally, until the chickpeas are lightly browned and crisp, 5 to 10 minutes. Remove from heat and add the lime zest, sumac and a sprinkle of salt. Stir until fragrant, then taste and add more salt as needed.
- Shake the zucchini to get rid of any excess liquid, then transfer to a platter or plates. Drizzle with a little olive oil, then top with the chickpeas. Get a spoonful of everything and taste. Add salt and a squeeze of lime until flavors are bright and zingy. Serve warm or at room temperature (although the chickpeas will become less crispy as they sit with the wet ingredients).
SPAGHETTI WITH PEAS AND ZUCCHINI RIBBONS
This quick, colorful pasta showcases the season's first peas, zucchini, and basil.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil; add 1 teaspoon salt. Add peas, and cook until tender, 3 to 4 minutes for fresh peas and 1 minute for frozen. Using a slotted spoon, transfer peas to a medium bowl; set aside. Add zucchini to pot, and cook 30 seconds; using a slotted spoon, transfer to bowl with peas.
- Put yogurt and basil into a large, heatproof bowl; season with salt and pepper. Set bowl over the boiling water, and whisk until mixture is warm, about 1 minute. Remove from heat. Add peas and zucchini to bowl; set aside.
- Cook pasta in salted boiling water until al dente; drain. Add pasta to vegetables and sauce, and toss to combine. Season with salt and pepper. Serve topped with cheese.
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