Spaghetti With Peas And Zucchini Ribbons Recipes

Steps:

• For the Spaghetti with Peas and Zucchini Ribbons:.
• Bring a large pot of water to boil; add 1 teaspoon salt.
• Add peas and cook until tender, about 1 minute.
• Using a slotted spoon, transfer peas to a medium bowl; set aside.
• Add zucchini to pot and cook 30 seconds to 1 minute.
• 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; toss to combine.
• Season with salt and pepper.
• Serve topped with cheese.
• For the Garlic Shrimp:.
• While the pasta cooks, heat oil in a large skillet over medium heat.
• Add garlic and red pepper flakes.
• Cook, stirring, until garlic is fragrant and golden, but not browned, about 30 seconds.
• Add shrimp; raise heat to medium-high, and cook, stirring often, until shrimp are opaque, 1 to 2 minutes.
• Add butter, stir to coat.
• Season with salt and pepper.
• Serve immediately along side Spaghetti with Peas and Zucchini Ribbons.

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.

Steps:

• Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
• Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.
• Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.
• As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.
• Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.
• Serve with more grated cheese and fresh basil.

Steps:

• Bring a large pot of lightly salted water to a boil, cook spaghetti for 8 to 10 minutes, until al dente, and drain.
• Melt the butter in a skillet over medium heat, and saute the zucchini, carrots, and garlic until tender. Stir in the heavy cream, Parmesan cheese, and dill. Cook and stir until thickened. Mix with the cooked spaghetti to serve.