Zucchini And Trottole Pasta Recipes

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PASTA WITH ZUCCHINI AND PARMESAN



Pasta with zucchini and parmesan image

This pasta with zucchini is your go-to recipe when you want a delicious, satisfying pasta dish loaded with vegetables. It's ready in about 15 minutes, it requires only 5 ingredients and turns plenty of zucchini into a perfect summer meal.

Provided by Katia

Categories     pasta

Time 15m

Number Of Ingredients 7

1/2 lb (220 grams) pasta
1½ Tbsp olive oil
3-4 garlic cloves, minced
1 lb (450 grams) zucchini, cut into slices or cubes ((approx 3 medium-sized zucchini))
1/2 cup (40 grams) parmesan, grated
1/4 cup (60 grams) cream cheese or ricotta (optional)
salt and pepper, to taste

Steps:

  • Cook your pasta in a large pot of salted boiling water according to the packet instructions, but drain 1 minute before the end of the cooking time.
  • Before draining, reserve about 1/2 of cooking water.
  • While the pasta is cooking, in a large pan (see notes) heat the olive oil, add the garlic and gently fry for about 30 seconds, until golden and fragrant.
  • Add the zucchini to the pan, add salt and pepper and toss to combine. Start with 1/2 tsp of salt and a good pinch of pepper, but after a few minutes check if you're happy with the seasoning.
  • Fry the zucchini gently over medium-high heat, stirring frequently. You want the zucchini to turn slightly brown and absorb the flavor from the garlic, the oil, and the seasoning. Make sure you don't steam them. Cook until soft, 8-10 minutes should be enough.
  • Add pasta to the zucchini, stir to combine. Then add parmesan, cream cheese, (or ricotta). Stir well to combine for about 1 minutes over medium-high heat. Add a few Tbsps of pasta cooking water to make it moist, if needed (see notes).
  • Serve immediately with grated parmesan cheese, freshly ground black pepper or chili flakes, if you like.

Nutrition Facts : Calories 482 kcal, Carbohydrate 62 g, Protein 15 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 28 mg, Sodium 183 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

ZUCCHINI AND TROTTOLE PASTA



Zucchini and Trottole Pasta image

This is an easy, yet very flavorful, pasta dish. You can serve it as written as a side dish, or add ground beef or your favorite Italian sausage to make it a main dish.

Provided by Karen E.

Categories     Low Cholesterol

Time 30m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 5

16 ounces trottole pasta
4 large garlic cloves, crushed
2 small zucchini, cut lengthwise and sliced into 1/4 inch slices
1 tablespoon extra virgin olive oil
1 (24 ounce) jar pasta sauce

Steps:

  • Cook pasta in 5 quarts of boiling water until al dente (8 to 10 minutes), then drain. Set aside.
  • Using a large frying pan over medium heat, sauté the garlic and zucchini in olive oil for 3 to 4 minutes. Add pasta sauce; simmer over low heat for 2 to 3 minutes.
  • Add cooked pasta directly to pan and simmer until heated through. Sprinkle with parmesan cheese and serve immediately. Refrigerate any leftovers.

Nutrition Facts : Calories 635.9, Fat 10.5, SaturatedFat 2.2, Cholesterol 3.9, Sodium 802.5, Carbohydrate 114.7, Fiber 9.3, Sugar 21.6, Protein 19.2

THAT ZUCCHINI SPAGHETTI STANLEY TUCCI LOVES (SPAGHETTI ALLA NERANO)



That Zucchini Spaghetti Stanley Tucci Loves (Spaghetti alla Nerano) image

After listening to Stanley Tucci lose his mind about this pasta and calling it life-changing and one of the best things he's ever eaten, I decided I'd give it a try. The results were amazing and the key to getting the toasted sweet taste of the zucchini was deep-frying it!

Provided by Chef John

Categories     Vegetarian Zucchini Main Dishes

Time 8h55m

Yield 2

Number Of Ingredients 9

1 quart sunflower oil, or as needed
6 medium green zucchini
4 ounces spaghetti
2 tablespoons olive oil
1 pinch salt
2 basil leaves, torn into small pieces
2 tablespoons unsalted butter
5 tablespoons grated Pecorino Romano cheese
3 tablespoons grated Parmigiano-Reggiano cheese

Steps:

  • Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
  • Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.
  • Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.
  • As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.
  • Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.
  • Serve with more grated cheese and fresh basil.

Nutrition Facts : Calories 1016.2 calories, Carbohydrate 62.5 g, Cholesterol 56.5 mg, Fat 78.1 g, Fiber 8.3 g, Protein 23.3 g, SaturatedFat 19.6 g, Sodium 479.3 mg, Sugar 11.9 g

SPAGHETTI WITH ZUCCHINI



Spaghetti with Zucchini image

Lo Scoglio in Positano, Italy, is one of Katie Lee's favorite old restaurants. After a recent trip to the Amalfi Coast, she came home with the best possible souvenir: a recipe for Lo Scoglio's famous zucchini pasta. "The owner said it wouldn't be the same because we don't have their zucchini in the States," says Katie, "but I think it's about 98 percent there!"

Provided by Katie Lee Biegel

Time 20m

Yield 2 servings

Number Of Ingredients 8

1 clove garlic, smashed
2 medium zucchini, thinly sliced
6 fresh basil leaves, torn
1/3 cup grated parmigiano-reggiano cheese, plus more for topping
Kosher salt
8 ounces spaghetti
3 tablespoons extra-virgin olive oil
1/3 cup grated pecorino cheese

Steps:

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 9 to 11 minutes. Reserve 1 cup pasta water, then drain the pasta.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic; when it begins to sizzle, add the zucchini and saute for a couple of minutes. Add 1/4 cup of the pasta water and cook until the zucchini is tender, about 5 minutes. Add 1/4 teaspoon salt and half of the basil. Remove the garlic.
  • Add the pasta to the skillet along with about 1/2 cup of the reserved cooking water; shake the pan vigorously, adding a little more cooking water if the pasta looks dry. Cook, tossing, until the liquid is absorbed, 3 to 4 minutes. Remove from the heat and add the parmigiano, pecorino and the remaining basil; toss. Top with more Parmesan.

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