Fettuccine With Zucchini Arugula Basil And Lemon Recipes

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FETTUCCINE WITH ZUCCHINI



Fettuccine With Zucchini image

Beautiful, glossy zucchini from the farm stand are to be treasured. Here they are diced, sautéed until tender, bolstered with garlic, pine nuts and Grana Padano, and mingled with fresh pasta.

Provided by Florence Fabricant

Categories     dinner, easy, pastas, appetizer, main course

Time 1h20m

Yield 6 servings

Number Of Ingredients 10

1 pound medium-size zucchini, about 6, diced
Salt
4 tablespoons extra virgin olive oil
1 1/2 cup minced onion
1 cup pine nuts
3 cloves garlic, slivered
1 pound fresh fettuccine
Freshly ground black pepper
3 tablespoons minced flat-leaf parsley leaves
1/2 cup grated Grana Padano

Steps:

  • Place zucchini in a colander, toss with salt and set aside to drain in sink or over a bowl 30 minutes. Meanwhile, heat 3 tablespoons oil in a heavy sauté pan, add onion, pine nuts and garlic and sauté over low heat about 10 minutes, until onion is soft and nuts start to brown. Rinse and drain zucchini and add to pan. Sauté about 20 minutes, until tender.
  • Bring large pot of salted water to a boil for pasta, cook pasta about 3 minutes and drain, reserving about 1 cup pasta water. Add pasta to sauté pan, cook over low heat about 5 minutes, to blend ingredients, adding pasta water as needed. Season with salt and pepper. Fold in parsley, cheese and additional olive oil and serve.

Nutrition Facts : @context http, Calories 519, UnsaturatedFat 21 grams, Carbohydrate 52 grams, Fat 29 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 549 milligrams, Sugar 5 grams

LEMONY SPAGHETTI AND ZUCCHINI



Lemony Spaghetti and Zucchini image

Spaghetti feels light and fresh when tossed with noodle-thin zucchini and lemon.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 7

Kosher salt
1 pound spaghetti
4 tablespoons unsalted butter
1 large zucchini, cut into long, thin "noodles"
1 tablespoon grated lemon zest, plus 3 tablespoons fresh lemon juice and lemon wedges, for serving
1 teaspoon crushed red pepper flakes, plus more, for serving
1 cup grated Parmesan, plus more, for serving

Steps:

  • Bring a large pot of salted water to a boil.
  • Cook the spaghetti according to the package directions; drain, reserving 1 cup cooking water.
  • Melt the butter in a large skillet over medium-high heat. Add the zucchini noodles, lemon zest, red pepper flakes and 1 teaspoon salt. Cook, tossing gently with tongs, until crisp-tender, about 2 minutes. Add the pasta and reserved cooking water and toss to combine. Stir in the lemon juice and Parmesan. Season with salt.
  • Transfer the spaghetti to a serving bowl. Top with more Parmesan and red pepper flakes and serve with lemon wedges.

FETTUCCINE WITH ZUCCHINI, ARUGULA, BASIL, AND LEMON



Fettuccine with Zucchini, Arugula, Basil, and Lemon image

Provided by Gayle Pirie

Categories     Pasta     Tomato     Sauté     Low Fat     Vegetarian     Lemon     Basil     Arugula     Zucchini     Healthy     Vegan     Yellow Squash     Self

Yield Makes 4 servings

Number Of Ingredients 11

3/4 tsp salt
3/4 lb whole-wheat fettuccine
1 tbsp olive oil
1 tbsp minced garlic
1 medium zucchini, julienned
1 medium yellow squash, julienned
4 or 5 sprigs basil, leaves shredded
1 bunch arugula, coarsely chopped (about 1 1/2 cups)
3/4 cup halved cherry tomatoes
1 tsp lemon zest
1 tsp fresh lemon juice

Steps:

  • Bring 4 quarts water to a full boil. Add 1/4 tsp salt and stir in pasta. Cook 5 to 8 minutes or until noodles are tender but firm. While pasta cooks, warm oil in a large sauté pan over medium heat. Add garlic, swirl for a moment and reduce heat to low. Do not let garlic brown. Add zucchini and yellow squash and sauté gently until zucchini softens slightly, about 5 minutes. Season mixture with 1/4 tsp salt and remove pan from heat. When pasta is finished cooking, drain noodles. Using tongs or 2 kitchen spoons, combine noodles thoroughly with zucchini mixture over low heat. Add basil, arugula, and tomatoes and season with remaining 1/4 tsp salt. Sprinkle with lemon zest and juice and stir to combine. Serve immediately.

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