SUMMER SQUASH PASTA PRIMAVERA
SINCE I eat very little meat, I'm always on the lookout for vegetarian and low-fat recipes. I came up with this recipe after a lot of experimenting. I used tomatoes as a base for the sauce, and my version of pasta primavera has been enjoyed by both family and friends.-Clara DelVitto, Midlothian, Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion and green pepper in oil until crisp-tender. Add the zucchini, yellow squash and mushrooms; saute for 1 minute. Add tomatoes and basil. Bring to a boil; reduce heat. Cover and simmer for 8-10 minutes or until vegetables are tender. Toss with pasta; sprinkle with cheese if desired.
Nutrition Facts : Calories 296 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 170mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 5g fiber), Protein 9g protein.
SPICY SUMMER SQUASH WITH HERBS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a large nonstick skillet over medium-high heat. Add the squash, jalapenos, onions, vinegar, 3/4 teaspoon salt and pepper to taste and stir to combine. Cover and cook until the squash starts to brown, stirring twice during cooking, about 6 minutes.
- Remove the lid and continue to cook, stirring occasionally, until the squash is nicely browned and tender, another 6 minutes. Add the sage and garlic and cook for 1 minute. Season with salt to taste. Stir in the chives, transfer to a bowl or platter and serve.
Nutrition Facts : Calories 87 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 133 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 2 grams, Sugar 5 grams
SUMMER SQUASH PASTA SALAD WITH CHIMICHURRI VINAIGRETTE
This pasta salad is the perfect dish to celebrate summer. Yellow squash, zucchini and sweet cherry tomatoes are tossed with a bright and herbaceous vinaigrette. The best part? My hack of adding the squash and zucchini to the pasta during the last minute of cooking means you don't have to pull out another pan to cook it.
Provided by Kardea Brown
Categories side-dish
Time 25m
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the chimichurri vinaigrette: With the motor running, drop the garlic cloves through the food chute of a food processor and pulse until minced. Remove the lid and add the parsley, olive oil, oregano, vinegar, lemon juice and crushed red pepper. Process until smooth. Add salt and pepper to taste. Set the vinaigrette aside.
- For the pasta salad: Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook until al dente, 10 to 11 minutes, adding the zucchini and summer squash during the last 1 minute of cooking. Drain, then run under cold water to cool the pasta and squash. Drain again, then transfer the pasta and squash to a serving bowl.
- Add the tomatoes and vinaigrette. Add the feta and toss to combine. Season with salt and pepper and garnish with additional parsley.
SPICY BUTTERNUT SQUASH PASTA WITH SPINACH
Here's a vegetable-filled pasta bake that comes together in under an hour. The most time-consuming part of this recipe is prepping the squash. You can buy precut squash, or cut it yourself: Trim the ends so that it can stand up flat. Use a sturdy vegetable peeler to remove the skin. Cut off the bulbous part from the neck. Scoop the seeds out of the bulbous part. Half the squash lengthwise, then cube it. If you're sensitive to heat, leave out the jalapeños, or remove the seeds before slicing into rounds and placing on top.
Provided by Yasmin Fahr
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large covered pot of heavily salted water to a boil.
- Meanwhile, in a 12-inch ovenproof skillet with high sides and a tight-fitting lid (or a Dutch oven), heat the oil over medium-high until shimmering. Add the squash and season with salt, cumin and red-pepper flakes. Cook, stirring every minute, until squash becomes browned in spots and feels just tender, 6 to 8 minutes.
- Meanwhile, heat the oven to 400 degrees. Add the pasta to the boiling water and cook, uncovered, until not quite al dente, 3 to 4 minutes less than the package instructions. (It should be a little too firm to the bite.) Reserve 1 cup of the pasta water and drain. If the pasta is done before the squash, then stir in a drizzle of olive oil so that it doesn't stick together.
- When the squash is just tender, add the broth. Bring to an active simmer, cover and cook, stirring occasionally, until the squash is soft and easily mashable, 10 to 12 minutes. Turn off the heat, then use a potato masher or the back of a wooden spoon to crush about half of the butternut squash and leave the rest chunky. Season the squash to taste, keeping in mind that salty Parmesan will be added soon.
- Add the cooked pasta to the skillet along with 1 cup reserved pasta water and 1/2 cup grated Parmesan, stirring vigorously to combine. Stir in the spinach one handful at a time until it shrinks down a little.
- Sprinkle the top with the remaining 1/4 cup Parmesan, the mozzarella and jalapeño, then place in the oven, on a sheet pan if you are worried about dripping. Cook until the top is melted and browned in spots, 12 to 15 minutes. Drizzle with olive oil, top with parsley and serve.
SPICY SQUASH PASTA
When preparing the pasta, roast the pumpkin or squash to preserve the depth of flavor of the autumn vegetable.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. If using pumpkin or calabaza, cut into wedges; if using butternut squash, cut in half. Remove seeds; reserve for another use. Drizzle with oil; season with salt and pepper. Place squash, cut side up, on a rimmed baking sheet lined with parchment paper. Bake 10 minutes. Flip squash; bake until very tender, 40 to 50 minutes more. Let cool slightly, about 10 minutes. Scoop flesh into a medium bowl; discard skins.
- Heat 2 tablespoons oil in a medium skillet over medium heat. Add garlic, a large pinch of salt, red pepper flakes, and 3/4 teaspoon each thyme, sage, and rosemary. Cook, stirring, until garlic is golden and fragrant, about 5 minutes. Add squash; cook, stirring and mashing with a spoon, until heated through.
- Meanwhile, bring a large pot of water to a boil. Add a pinch of salt. Add pasta; cook until al dente. Drain well.
- Heat remaining oil in a large skillet over medium heat. Add cooked pasta, parsley, and remaining thyme, sage, and rosemary. Season with salt. Toss to combine; cook until heated through.
- Divide pasta evenly among serving bowls. Top with squash mixture and ricotta, dividing evenly. Garnish with parsley; drizzle with oil. Serve with Parmesan.
SUMMER SQUASH AND SAUSAGE PASTA DISH
This is a dish inspired after watching an episode of Martha Stewart. I changed things a little and added other ingredients to make it my own.
Provided by afghanmom
Categories Spaghetti
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta 'al dente' according to package directions.
- Meanwhile, heat a large skillet over medium heat. Add sausage and cook, stirring frequently, until browned and cooked through, 5 to 10 minutes. remove sausage from pan. Leave a little fat in pan (for taste).
- Add 1/4 cup olive oil and bring heat down to medium-low. Add squash and onion and cook, stirring frequently until soft, about 5 minutes.
- Add olives, garlic powder, Italian seasoning, and red pepper flakes; season with salt to taste.
- Drain pasta, reserving 1/2 cup cooking water. Add pasta to skillet and toss to combine. If pasta seems dry, add cooking water 1 tbsp at a time, tossing between each addition. Add cooked sausage and combine.
- Transfer pasta to a large serving platter, drizzle with olive oil, and sprinkle with parmesan cheese or crushed croutons.
Nutrition Facts : Calories 784.5, Fat 31.9, SaturatedFat 7.8, Cholesterol 32.4, Sodium 768.7, Carbohydrate 96.2, Fiber 6.3, Sugar 7, Protein 28.4
SUMMER PASTA WITH ZUCCHINI, RICOTTA AND BASIL
A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market. Look for the best artisanal ricotta; top-quality ingredients make all the difference here.
Provided by David Tanis
Categories dinner, lunch, quick, weeknight, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put a pot of water on to boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.
- Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor). Stir in 3 tablespoons olive oil.
- Salt the pasta water well and put in the pasta, stirring. Boil per package instructions but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water.
- Add cooked pasta to zucchini in skillet and turn heat to medium-high. Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary. Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 7 grams, Carbohydrate 66 grams, Fat 13 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 712 milligrams, Sugar 7 grams
SPICY SUMMER SQUASH AND PASTA
Make and share this Spicy Summer Squash and Pasta recipe from Food.com.
Provided by sage femme
Categories Beans
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook noodles according to package directions.
- Saute onion in olive oil with hot pepper and garlic for 5 minutes.
- Add squash and dried herbs. Continue cooking for another 5 minutes, or until squash is softened but not mushy.
- Add tomatoes and beans, add salt and pepper to taste, and cook until heated through.
- Serve squash sauce over noodles and top with fresh herbs and cheese.
Nutrition Facts : Calories 707.3, Fat 12.9, SaturatedFat 2.5, Cholesterol 95.8, Sodium 260.1, Carbohydrate 122.8, Fiber 16.5, Sugar 9.7, Protein 27.8
More about "spicy summer squash and pasta recipes"
CHERRY TOMATO & SUMMER SQUASH PASTA - COOKIE AND …
From cookieandkate.com
4.9/5 (113)Calories 357 per servingCategory Entree
- Preheat oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup. On the baking sheet, toss the whole cherry tomatoes and sliced zucchini and squash with 2 tablespoons olive oil. Sprinkle with salt and pepper and arrange in a single layer (or as close to a single layer as possible). Roast for about 25 minutes, tossing halfway, until the cherry tomatoes have burst and the squash is tender.
- Meanwhile, bring a pot of salted water to boil and cook the pasta until al dente, according to package directions. Before draining the pasta, reserve about 1 cup of the pasta cooking water. Drain the pasta and return it to the pot.
- While the pasta is hot, add the lemon juice, butter, goat cheese, garlic and red pepper flakes to the pot. Add about 1/4 cup of the reserved pasta cooking water and gently toss the pasta until the ingredients are evenly mixed together and the pasta is coated in a light sauce (add more reserved cooking water if the pasta seems dry).
- Once the tomatoes and squash are out of the oven, add them to the pot along with all of the tomato juices. Gently toss once again to combine. Season to taste with salt (I added more than 1/2 teaspoon) and freshly ground pepper, then sprinkle chopped basil over the pasta and divide into individual serving bowls. Serve immediately.
31 HEARTY AND DELICIOUS BUTTERNUT SQUASH RECIPES
From foodnetwork.com
Author By
SUMMER SQUASH PASTA - SOUTHERN PLATE
From southernplate.com
SPICY SAUSAGE PASTA WITH TOMATOES AND SQUASH RECIPE
From foodandwine.com
SUMMER SQUASH LEMON SPAGHETTI | THE RECIPE CRITIC
From therecipecritic.com
25 SQUASH PASTA RECIPES: SUMMER SQUASH, WINTER …
From epicurious.com
Estimated Reading Time 3 mins
- Creamy One-Pot Pasta With Sausage and Squash. This creamy, cheesy pasta sauce is a great foil for the pound of butternut squash scattered throughout the dish.
- Summer Squash and Basil Pasta. Sautéed squash eventually gets jammy and saucy if cooked long enough, making it ideal for coating big pieces of pasta. Get This Recipe.
- Pasta With Delicata Squash and Sage-Brown Butter. Nutty brown butter and aromatic sage mix together to create a rich, complex sauce for this simple pasta.
- Ricotta-Pumpkin Gnocchi with Brown Butter. These rustic weeknight dumplings get their super-soft texture from a combination of pumpkin, ricotta, and Parmesan cheese that comes together quickly in the food processor.
- Fettuccine With Shredded Zucchini, Fresh Ricotta, and Lemon Zest. This simple pasta delivers big on bright summer flavor, and gives you a good excuse to work through some of that zucchini surplus.
SUMMER SQUASH PASTA WITH JUST ENOUGH ANCHOVIES …
From bonappetit.com
4.8/5 (20)Servings 4-6
25+ BEST ZUCCHINI RECIPES - I HEART NAPTIME
From iheartnaptime.net
10 DELICIOUS RECIPES THAT USE UNDERRATED SUMMER PRODUCE
From shondaland.com
30 LIGHT AND EASY SUMMER SQUASH RECIPES - GOOD HOUSEKEEPING
From goodhousekeeping.com
SPICY SUMMER PASTA | HAMILTONBEACH.COM
From
BEST ZUCCHINI AND SQUASH RECIPES | MCCORMICK
From mccormick.com
MENTAIKO PASTA RECIPE FOR BREAKFAST - THE NEW YORK TIMES
From nytimes.com
SPICY SQUASH PASTA RECIPE | EPICURIOUS
From epicurious.com
INA GARTEN’S 10 BEST RECIPES, ACCORDING TO HER BIGGEST FAN
From simplyrecipes.com
BURGER KING UNVEILS FIERY NEW MENU ITEMS FOR THE SUMMER
From parade.com
SPICY SQUASH PASTA RECIPE | PASTA FERMENTATA
From kaslosourdoughpasta.com
BEST SUMMER PASTA RECIPES - THE NEW YORK TIMES
From nytimes.com
18 NOODLE AND PASTA SALAD RECIPES THAT'LL WIN YOU THE POTLUCK
From bonappetit.com
22 BEST SPAGHETTI SQUASH RECIPES THAT TASTE BETTER THAN PASTA
From goodhousekeeping.com
ZUCCHINI RECIPES OUR READERS LOVE - THE NEW YORK TIMES
From nytimes.com
SUMMER VEGETABLE PESTO PASTA - NOURISHED BY NUTRITION
From nourishedbynutrition.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
SQUASH CASSEROLE RECIPE - PERFECT HOLIDAY SIDE DISH!- BUTTER
From butterandbaggage.com
OUR TOP 10 PASTA RECIPES MADE BY YOUR FAVORITE CELEBRITIES
From allrecipes.com
SPICY SUMMER TOMATO AND CORN SPAGHETTI SQUASH "PASTA"
From food52.com
MCDONALD'S QUARTER POUNDER IS GETTING A SPICY UPGRADE
From parade.com
65 CLASSIC SUMMER RECIPES THAT SOUTHERNERS LOVE
From southernliving.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #beans #vegetables #summer #vegetarian #dietary #seasonal #pasta-rice-and-grains #squash
You'll also love