Zucchini Pepper Basil Pasta Toss Recipes

ONE-POT ZUCCHINI-BASIL PASTA

Steps:

• In a large, deep 12-inch skillet, bring stock to a boil over high heat. Once stock boils, stir in pasta, zucchini, mascarpone, garlic and half the basil; season generously with salt and pepper and reduce the heat to medium-high. Cook, stirring frequently, until pasta is tender and liquid is reduced until thickened and creamy, 12 to 13 minutes, adding a splash of water during the last few minutes of cooking if needed to moisten. Season to taste with salt and pepper.
• Meanwhile, prepare the gremolata: Chop almonds and parsley with remaining basil until finely chopped and combined; season with salt and pepper.
• Divide pasta among shallow bowls. Sprinkle with gremolata and serve immediately.

PEPPERY ZUCCHINI PASTA

Steps:

• In a large nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add onion and garlic, reduce the heat to medium, and cook, stirring frequently, until onion is softened, 3 to 4 minutes.
• Add remaining 1 teaspoon oil, pepperoncini, salt, and pepper. Reduce the heat to low and continue cooking, stirring occasionally, for 2 to 3 minutes to flavor the oil. Remove from the heat and keep warm.
• Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions until al dente. Reserving 2 tablespoons of pasta cooking liquid, drain pasta.
• Add pasta, reserved pasta cooking liquid, zucchini, cheese, tomatoes, and basil to skillet; toss to combine. Cook over medium heat until pasta is just heated through and cheese is melted, 1 to 2 minutes. Season with additional pepper to taste and serve warm.

ZUCCHINI PEPPER BASIL PASTA TOSS

Steps:

• Cook pasta in plenty of boiling, salted water as directed.
• Meanwhile, in large skillet, heat olive oil over medium-high heat.
• Add zucchini, red pepper and garlic. Sprinkle with Italian seasoning, salt and pepper. Saute, letting all brown lightly.
• Sprinkle basil evenly over skillet. (If necessary, reduce heat a bit, so that vegetables don't burn.).
• Drain pasta, then add pasta to skillet with vegetables. Add vegetable broth. Cook and stir briefly.
• Add Parmesan cheese.
• Serve.

"BOW-TIE" PASTA WITH ZUCCHINI

Steps:

• Cut zucchini crosswise into 1/8-inch-thick slices and in a colander toss with salt. Let zucchini stand to drain 45 minutes. Pat zucchini dry.
• While zucchini is draining, cut basil into thin strips and bring a 6-quart pasta pot three fourths full with salted water to a boil for farfalle. Cook pasta in boiling water until al dente and ladle out and reserve 1 cup pasta cooking water. Drain pasta in colander.
• While pasta is cooking, in a deep 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sauté zucchini, stirring occasionally, until golden and tender, about 7 minutes. Reduce heat to low and stir in half of basil. Stir in pasta and butter and gently toss until butter is melted. Stir in 1/2 cup reserved pasta water and gently toss (adding more pasta water as needed if mixture becomes too dry). Stir in 1/2 cup Parmigiano-Reggiano, remaining basil, and salt and pepper to taste.
• Serve pasta with additional cheese.

PASTA WITH ZUCCHINI, TOMATOES AND FRESH BASIL

Steps:

• Bring 6 quarts of water to a boil and add 2 tablespoons of salt.
• Heat olive oil in a 12 to 14-inch sauté pan. Add the zucchini & cook stirring occasional, until soft. Season lightly with salt. Add the garlic and red pepper flakes and cook until fragrant. Remove from the heat.
• Drop the pasta into the boiling water and cook until al dente. Drain the pasta and toss into the pan with the zucchini. Place the pan back on the heat. Add the tomatoes, season with salt, and cook about 1-2 minutes.
• Add pasta to the pan and stir to combine. Add basil and a splash of olive oil (just enough to lightly coat the pasta).
• Spoon into serving bowls and serve with grated parmesan cheese.