Lemon Pignoli Zucchini Pasta Recipes

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LEMON-PIGNOLI ZUCCHINI PASTA



Lemon-Pignoli Zucchini Pasta image

Transform curly orecchiette, vegetables and herbs into a fresh and flavorful pasta entrée.

Provided by By Brooke Lark

Categories     Side Dish

Time 30m

Yield 6

Number Of Ingredients 9

3 cups uncooked orecchiette (tiny disk) pasta
2 small zucchini, thinly sliced
1 pint cherry tomatoes, cut in half
Grated peel and juice of 2 lemons
1/4 cup olive oil
Salt and pepper to taste
1 1/2 cups crumbled feta cheese (6 oz)
1/2 cup chopped fresh basil leaves
1/2 cup pine nuts

Steps:

  • Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
  • Meanwhile, in large bowl, gently toss zucchini, tomatoes, lemon peel and juice, oil, salt and pepper.
  • Add pasta to zucchini mixture; toss until well mixed. Add feta cheese and basil; toss again. Sprinkle with pine nuts. Serve immediately or refrigerate tightly covered up to 24 hours.

Nutrition Facts : Calories 540, Carbohydrate 63 g, Cholesterol 25 mg, Fat 3 1/2, Fiber 6 g, Protein 17 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 6 g, TransFat 0 g

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.

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