Sauteed Zucchini And Arugula Recipes

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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.

SAUTEED ZUCCHINI AND ARUGULA



Sauteed Zucchini and Arugula image

Make and share this Sauteed Zucchini and Arugula recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 zucchini, coarsely shredded (about 1 pound)
2 tablespoons unsalted butter
2 bunches arugula, finely shredded
1 garlic clove, minced
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
salt
fresh ground black pepper

Steps:

  • Place the zucchini in a dry dish towel and wring out all the excess moisture; dry the squash carefully with a dry towel.
  • In a medium pan over medium heat, melt the butter; add in the zucchini; stir for 2 minutes.
  • Add in the arugula and continue stirring for another minute or two.
  • Add in the garlic, lemon zest, lemon juice, salt, and pepper; stir until combined.
  • Taste for seasoning and adjust; serve immediately.

Nutrition Facts : Calories 84.5, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 20.6, Carbohydrate 7.2, Fiber 2.2, Sugar 3.5, Protein 2.5

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