Herb Zucchini And Lemon Pasta Recipes

LEMONY PASTA WITH ZUCCHINI AND FRESH HERBS

Steps:

• Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta and cook until it is just under al dente, 1 minute less than package directions. Drain, reserving 1 cup of the pasta cooking water.
• Meanwhile, prepare the zucchini or other squash: Season chunks with salt and pepper. Heat 3 tablespoons of olive oil in a large skillet over medium heat and add the squash in one layer (you may need to do this in two batches) and cook undisturbed until it begins to turn golden brown, about 3 minutes. Flip and cook 2 to 3 minutes more. Remove from the pan and set aside. Taste and season again, if necessary.
• Add the remaining 1 tablespoon oil to the pan. Add the garlic and red-pepper flakes and cook until the garlic becomes translucent, about 30 seconds. Add the squash back to the pan along with the lemon juice and half the lemon zest. Toss to combine.
• Add the pasta to the skillet, and toss to combine. Add 1/2 cup of the pasta water and the grated cheese, and toss until the cheese emulsifies and is silky. If needed, add an additional 1/4 cup pasta water or more to loosen. Add the fresh herbs and toss again. Top with additional herbs and the remaining lemon zest. Serve in bowls, and pass grated cheese at the table. Season with flaky salt, if desired.

LEMON BUTTER HERB PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
• Melt butter in a saucepan over medium heat. Stir chicken broth, lemon juice, oregano, basil, and garlic into the butter. Bring to a simmer and reduce heat to medium-low; cook until thickened to your desired texture, 5 to 7 minutes
• Season sauce with salt and pepper. Stir cooked pasta into the butter sauce to coat.

LEMON HERB CHICKEN WITH ZUCCHINI PASTA AND RICOTTA

Steps:

• Place chicken, garlic, lemon zest, chives, thyme, oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 cup olive oil in a resealable plastic bag; toss to coat chicken and refrigerate for 3 hours or up to overnight.
• Heat a large skillet over medium heat; cook and stir chicken with marinade until chicken is no longer pink at the center and juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from pan; set aside to keep warm.
• Drizzle about 1 teaspoon oil into the same skillet over medium-high heat; stir in zucchini and red pepper flakes and cook until zucchini is warm, about 3 minutes; season with salt and pepper. Stir ricotta cheese and basil into zucchini; cook until heated through, about 2 minutes.
• Return chicken to pan with zucchini mixture; stir to combine. Remove pan from heat, squeeze lemon juice over entire dish, and garnish with diced tomatoes.

ZUCCHINI AND LEMON SPAGHETTI

Steps:

• First cook the spaghetti (check the package for specific instructions) by bringing a large saucepan of water to a boil, adding a couple of large pinches of sea salt and then the spaghetti; it should take about 8-10 minutes to cook. Stir every so often so the strands of pasta don't stick together. When the pasta is just cooked (al dente), drain it in a colander, drizzle with a little olive oil and then mix to lightly coat the pasta and prevent the strands from sticking together. Set it aside.
• You can use the same saucepan to make the sauce. Pour in the 3 tablespoons of olive oil and heat over medium heat, then add the zucchini and sauté for 4-5 minutes, before adding the garlic and herbs and mixing well. Sauté for a couple more minutes, to allow all the flavors to come together and the zucchini to cook through.
• Return the cooked spaghetti to the pan and heat through, then mix in the cheese and lemon zest, and season with a little sea salt (you may not need much since the feta cheese is salty) and a good grind of black pepper. Serve, with a little more grated cheese sprinkled over, if you wish.

SPAGHETTI WITH ZUCCHINI, LEMON, AND BASIL

Steps:

• Bring a medium saucepan of salted water to a boil and cook the pasta according to the packet instructions. Reserve 1/2 cup cooking water and drain the pasta.
• Meanwhile, in a large skillet over medium-low heat, warm 1 tablespoon olive oil, add the shallot and cook until soft, 3 to 5 minutes. Add the garlic and chile flakes and cook for 1 minute more.
• Stir in the remaining 1 tablespoon olive oil and the zucchini, season with salt and pepper, and cook just long enough for the zucchini to soften and absorb some of the flavor from the garlic, shallot, and chile, 4 to 7 minutes.
• Remove from the heat, add the basil leaves and allow the basil to wilt slightly. Add the lemon zest and juice.
• Add the pasta to the skillet. Stir, adding a little pasta water, if necessary to thin the sauce.
• Serve hot, with plenty of grated Parmesan and pine nuts scattered on top.

HERB, ZUCCHINI AND LEMON PASTA

Steps:

• Cook rotino according to package directions. Drain.
• Meanwhile, melt light butter in a 12-inch skillet over medium heat; add onion and zucchini. Cook, stirring occasionally, until zucchini is crisply tender (5 to 7 minutes). Add cooked rotino and all remaining ingredients. Cover; let stand 2 minutes or until tomatoes are heated through.