Summer Zucchini Pasta Recipes
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
SUMMER ZUCCHINI PASTA
I'm always experimenting when my garden is cranking out zucchini and summer squash. This simple and healthy summer zucchini pasta is one of my latest wins. It's meatless, but you can add shredded chicken or grilled salmon for a heartier dish. -Beth Berlin, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, in a Dutch oven, heat oil over medium-high heat. Add zucchini and yellow squash; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes, basil, rosemary, salt and pepper flakes; heat through. Drain pasta; serve with zucchini mixture. If desired, top with additional basil.
Nutrition Facts : Calories 254 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 505mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein.
SUMMER SQUASH AND BASIL PASTA
Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta.
Provided by Chris Morocco
Categories Bon Appétit Summer Pasta Yellow Squash Squash Zucchini Garlic Dinner Quick & Easy Quick and Healthy Vegetarian Parmesan Basil
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash; season with salt. Cook, tossing occasionally, until squash begins to break down and gets jammy (they may start to stick to the skillet a bit, which means you are there!), 12-15 minutes. Toss in 1 tsp. Aleppo-style pepper.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.
- Transfer pasta to skillet using a slotted spoon or spider and add 1/2 cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.
- Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.
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- Bring a pot of water to a boil for the pasta. Generously salt the water. (It gives your pasta a ton of flavor!)
- Meanwhile, heat a large skillet over medium to medium-high heat and add the olive oil. Once hot, add the garlic and red pepper flakes and sauté for 30 seconds to 1 minute or until fragrant. (You don't want the garlic to brown at all). Add the zucchini and squash and sauté for 4-5 minutes or until tender. Season with salt and pepper. (Cook pasta until al dente if you haven't done so at this point).
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