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Pasta with zucchini

Pasta with zucchini


Recipe Pasta with courgettes of of 05-06-2007 [Updated on 09-03-2020]

Pasta with zucchini is a quick and easy summer first course that I prepare very often when I have little time and want something spoiled. It is well known in the variants that combine zucchini and shrimp or tuna or ricotta. The recipe that I propose is with sautéed baby onion, diced courgettes, mint and lots of Parmesan. A Pasta and courgettes vegetarian that I alternate with the version that also includes the addition of pancetta, a decidedly lighter but still delicious dish: P That's all for today, I'll leave you to the recipe and have a good day :)

Method

How to make pasta with zucchini

Peel the courgettes and cut them into cubes. Finely chop the onion.
In a large pan, sauté the onion
Now add the courgettes and blend with a little white wine, season with salt and pepper.

Cover with a lid and cook for about ten minutes.

Cook the pasta in abundant salted water, drain it al dente and pour it into the courgette dressing.
Sprinkle with plenty of Parmesan cheese and toss the pasta with the zucchini in a pan for a couple of minutes.

Serve the pasta with courgettes on plates garnished with a sprig of fresh mint.


Pasta with peppers and courgettes

Pasta with peppers and courgettes: the perfect dish to bring to the table on a summer day, because it is in this season that these vegetables are in their full splendor. This recipe is delicious and you will see how successful you are making it! Making it is really simple, try it because it is a very good first course with vegetables!


All in one pot. In this version the pasta is cooked directly in the broth released by the zucchini: in this way the starch released creates an irresistible & # 8217 "Cremina" which gives a risotto consistency, in fact. If you like it, you can brown the courgettes in the fat of the bacon, or add plenty of olive oil.


Pasta with zucchini

There pasta with zucchini is a first course always appreciated, easy And fast to prepare. With this vegetarian recipe, ready in just over half an hour, you will bring to the table a tasty dish that will captivate you with its simplicity.

  • 250 g of half penne
  • 3 dark zucchini
  • 1 clove of garlic
  • extra virgin olive oil
  • fresh mint
  • grated parmesan cheese
  • salt
  • pepper

There pasta with zucchini it is always a winning idea. Whether it's a very simple first course like Spaghetti with zucchini or a slightly more elaborate dish like Calamarata with tuna bottarga, zucchini and squid.

The particularity of the recipe that we propose lies in the cooking method of the pasta that is cooked in soup in the sauce, then completely dried. This way you get one pasta with zucchini creamy and perfectly blended flavors, in little more than half an hour.

Among the first courses with this vegetable present all year round, but which is enhanced especially in summer, we recommend you try the cold pasta with zucchini, enriched with ricotta and scented with mint and lemon or in combination with seafood timeless Pasta with courgettes and shrimps or Bavette with clams and courgettes.


Pasta with zucchini and ricotta (Pasta with Zucchini and Ricotta)

It may be super quick and simple to make, but Pasta with Zucchini and Ricotta is as delicious in its own way as any fancy special occasion dish. And it & # 8217s customizable, too. You can adjust measurements, and mix and match all sorts of optional ingredients to suit your taste and mood.

If you ask me, this is one of those dishes that epitomize everyday Italian home cooking at its best: easy going, unpretentious but really, really good.

Ingredients

  • 400g (14 oz) short pasta of your choice (see Notes)
  • 4 medium zucchini, cut into thin slices or little cubes
  • 2-3 shallots, finely minced
  • 250g (9 oz) ricotta cheese
  • 50g (2 oz) grated Parmesan cheese
  • Olio d'oliva
  • Butter
  • Salt and pepper

Directions

In a large skillet or sauté pan, sauté the shallots in abundant olive oil and a knob of butter for a minute or so, until wilted. Add the zucchini and raise the heat. Toss them as they cook until the zucchini is just tender, about 5 minutes or so. Turn off the heat when the zucchini are done.

Mix the ricotta and the grated Parmesan cheese, together with the basil leaves if using.

Meanwhile, boil the pasta in well salted water until al dente.

Drain the pasta, but not too well and add it to the skillet and toss it with the zucchini over gentle heat. Add the ricotta mixture and mix well.

Notes on Pasta with Zucchini and Ricotta

Needless to say, this is not a complicated dish, but you do need to be a bit careful with the zucchini. It can turn mushy if you overcook it. And supermarket zucchini does need generous seasoning to bring out its flavor. (If you grow your own, you & # 8217ll be surprised how flavorful zucchini can be.) And for this dishto be at its best, look for best quality ricotta.

You can use just about any sort of short pasta you like to make Pasta with Zucchini and Ricotta. Penne would be an excellent choice, but so would rigatoni, calamarate or paccheri if you like big, bold pasta shapes. Butterflies (aka & # 8220bowties & # 8221) or small shells or fingering would be charming, more delicate options. Although you & # 8217ll come across recipes that call for spaghetti, I personally don & # 8217t consider this sauce ideal for long pastas.

Pasta with Zucchini and Ricotta is an easy-going dish. As is usual with Italian home recipes, measurements can vary tremendously. You & # 8217ll find ones calling for lots more ricotta, for example. I found this amount coated the pasta nicely without turning it sticky or stodgy. But feel free to experiment to find the balance of pasta, veg and cheese that suits your own tastes.

And you can experiment with ingredients, too. if you & # 8217re a carnivore, you might like a variation on this theme where you add little bits of pancetta, crumbled sausage or Speck to sauté along with the zucchini. Pescatarian might like another variation, where small shrimp are sautéed with the zucchini, or one with canned tuna added along with the pasta right before serving.


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First of all wash the zucchini and dry them, you can cut them to the size you prefer. I love the julienne cut / small matches, but small pieces or washers then divided in half are also fine.

It is important that they are small of the same size, so that they can flake off in cream during cooking.

Peel the garlic, crush them lightly and fry them in oil for 1 minute.

I often skip this step for a lighter result.

Then add the chopped courgettes:

Brown over high heat, add the selected herbs or herbs and simmer for 3 minutes, until the courgettes are soft.

Finally, take 3 tablespoons of seasoning and set them aside.

Then add a couple of glasses of water to the pot, let it take the stamp and add the pasta you have chosen:

Turn and cook over low heat, considering that there is enough water for cooking but be careful, there must not be too much, because they will cook quite quickly! Turn and cook over low heat, turning and flaking the creamy zucchini and adding 1 - 2 tablespoons of water if necessary.

When the pasta is cooked al dente and a creamy sauce has formed, add the Parmesan cheese and whisk everything together, add the zucchini sauce set aside, salt, another tablespoon of oil if necessary and a good grind of pepper if necessary. you like.

Yours is ready pasta with zucchini! beautiful creamy and exquisite!

Store the pasta with the zucchini

If you have cooked the pasta very al dente, they will keep perfectly even the following day, just put it back on the fire and stir in a little oil and parmesan or water!


Pasta with fried zucchini: original Sicilian recipe

Ingrediants

  • 1 Neapolitan courgette
  • mint and basil
  • olive oil
  • 1 clove garlic
  • salt and pepper
  • ricotta salata (or other grated cheese)
  • 200 gr spaghetti
  • olive oil or peanut seeds for frying

Here's how to prepare the pasta with fried zucchini Sicilian style. In case you do not have Sicilian courgette available you can use some Genoese courgettes.


Pasta and zucchini: 15 quick recipes

Prepare one tasty pasta in less than half an hour it is not impossible if we have at our disposal zucchini. Cut thin, cooked or raw, just add them to penne, spaghetti, fusilli or even gramigna and cavatelli, and finally season with a filo d & # 8217 extra virgin olive oil to give immediately flavor. And if we have other ingredients available, even just gods Cherry tomatoes, even better. Zucchini also goes well with meat and fish, then green light for chicken, mackerel, tuna, cod or others delicious toppings such as olives, capers or a spices like saffron and to herbs, from basil to mint.

Pasta and zucchini in a short time

If you have then short while, but lots of courgettes, and above all you don't want to give up a properly made pasta, here are 15 recipes for a quick first course and everything to taste!


Pasta with zucchini cream | Light and vegan recipe

E & # 8217 just when cooking time is short and the ben di dio that comes from the garden is a lot, that my best Vegolose Recipes are born. So let me introduce you, from a hectic pre-holiday period, this very good pasta with zucchini cream! I have prepared it with the products of the garden, plus those that I find comfortably in my trusted organic online shop.

It is a recipe that does not need to be thought out or prepared in advance, the zucchini cream it is prepared during the cooking time of the pasta. It is also a tasty and nutritious dish: in fact, I chose a particular organic pasta, rich in vegetable proteins.

Then I added a special ingredient to the dressing: nutritional yeast flakes, an excellent substitute for grated cheese in vegetarian and vegan diets, rich in proteins and B vitamins. a versatile flavor enhancer and a true supplement for the health of skin, nails, hair and intestines.

The choice of one is always valid advice, even more so for simple dishes like this one excellent quality pasta. For this recipe I used very good organic durum wheat and soy spaghetti, a pasta with a lower carbohydrate content that makes the dish more complete and fit. The format that lets itself be wrapped perfectly by the cream and goes well with a soft dressing, as it maintains a slightly & # 8220al dente & # 8221 consistency.

Obviously nothing prevents you from preparing mine pasta with zucchini cream with your favorite pasta. You just have to keep in mind a little advice, which I leave you in the recipe notes.