Zucchinilinguine Recipes

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ZUCCHINI LINGUINE



Zucchini Linguine image

Like many gardeners, I am overwhelmed with zucchini in the summer. I wanted a different way to serve them, that didn't use a lot of cheese to build flavor. You could make this using different pasta shapes, but if you do I suggest cutting the zucchini to similar size and shape. For example, if making with little shells, cut the zucchini is small dice. Portions based on serving as a side dish, but could also be a vegan main dish - in which case, serves 2. Feel free to serve with grated parmesan if you like, but we like it just fine without.

Provided by dianegrapegrower

Categories     Peppers

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 10

1/4 lb linguine
1 tablespoon butter
1 tablespoon olive oil
1/4 cup green onion, chopped
1/4 cup red pepper, minced
1 1/4 lbs zucchini, grated in long shreds
1/2 teaspoon salt
1/4 teaspoon seasoned pepper
2 tablespoons fresh basil, shredded
1/2 lemon, juice of

Steps:

  • 1. Cook linguine in salted, boiling water.
  • 2. While pasta is cooking, healt butter and oil in large skillet. Saute onion and red pepper until tender. Add zucchini and saute until tender. Add remaining ingredients and mix to combine thoroughly.
  • 3. Drain pasta, reserving 1/2 cup cooking water. Add to zucchini and toss to combine. Add reserved cooking water as needed to moisten.

CREAMY TOMATO BASIL ZUCCHINI "LINGUINI" RECIPE BY TASTY



Creamy Tomato Basil Zucchini

Here's what you need: olive oil, chicken breast, cherry tomatoes, salt, pepper, garlic powder, dried basil, zucchinis, salt, olive oil, garlic, chicken broth, greek yogurt, parmesan cheese, dried basil

Provided by Mercedes Sandoval

Categories     Dinner

Yield 2 servings

Number Of Ingredients 15

1 tablespoon olive oil
1 chicken breast, diced
1 cup cherry tomatoes, halved
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
1 teaspoon dried basil
2 zucchinis, peeled
1 teaspoon salt
1 tablespoon olive oil
2 cloves garlic, minced
¼ cup chicken broth
½ cup greek yogurt
½ cup parmesan cheese, grated
½ teaspoon dried basil

Steps:

  • Use a peeler to thinly slice zucchini into "linguini" noodles. Set aside in a bowl and mix with salt. Let sit for 20 minutes to draw moisture out of the noodles. Drain the zucchini with a clean dish cloth or paper towels.
  • Heat olive oil in a large skillet. Add in chicken breast, salt, pepper, and garlic powder. Cook until no longer pink. Add in zucchini noodles, cherry tomatoes, and dried basil. Cook for an additional minute and remove from heat. Set aside in a bowl.
  • Heat olive oil for for the creamy sauce in the skillet. Add in garlic cloves and cook for about 30 seconds. Add in chicken broth to cool skillet, and reduce heat to low. (This step is important: if skillet is too hot, the Greek yogurt will curdle, so allow it to cool down before adding it in).
  • Add in Greek yogurt, parmesan, and dried basil. Mix until well combined. Add in the chicken, zoodles, and tomato mixture. Mix together and then remove from heat.
  • Serve and garnish with fresh chopped basil, as desired.
  • Enjoy!

Nutrition Facts : Calories 553 calories, Carbohydrate 29 grams, Fat 30 grams, Fiber 4 grams, Protein 41 grams, Sugar 16 grams

LINGUINE WITH ZUCCHINI



Linguine With Zucchini image

Provided by Florence Fabricant

Categories     dinner, weekday, pastas

Time 30m

Yield 3 main dish servings, 4 or more first-course servings

Number Of Ingredients 10

5 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion
1 clove garlic, minced
2/3 cup finely chopped fresh tomato
1 pound zucchini, in fine julienne
6 sun-dried tomatoes, in fine slivers
Salt and freshly ground black pepper
Pinch of dried red pepper flakes
1/2 pound linguine
Freshly grated Parmesan cheese

Steps:

  • Set three quarts of salted water over high heat in a large covered pot.
  • While the water is heating, place a large skillet over medium heat and add four tablespoons of the olive oil. Add the onion and saute for a few minutes, until tender but not brown. Stir in the garlic, cook briefly, then add the tomato. Cook, stirring, over high heat until some of the liquid in the tomato evaporates.
  • Add the zucchini and stir-fry for a few minutes until the zucchini wilts. Stir in the sun-dried tomatoes. Season to taste with salt and black and red pepper. Set aside.
  • When the water boils, add the linguine and cook uncovered until it is al dente, about seven minutes. Drain thoroughly. Lightly season the linguine with salt if desired, toss with the remaining tablespoon of olive oil and divide among three or more individual plates.
  • While the linguine is draining, reheat the zucchini mixture. As soon as the linguine is portioned out, divide the zucchini mixture evenly, mounding it on top of each serving of pasta. Dust with Parmesan cheese and serve.

Nutrition Facts : @context http, Calories 536, UnsaturatedFat 20 grams, Carbohydrate 68 grams, Fat 24 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 733 milligrams, Sugar 9 grams

ZUCCHINI "LINGUINI" WITH ROASTED SHRIMP RECIPE BY TASTY



Zucchini

Here's what you need: zucchinis, shrimp, yellow bell pepper, lime juice, kosher salt, black pepper, garlic powder, olive oil

Provided by Spencer Kombol

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 zucchinis
1 lb shrimp, peeled and deveined
½ yellow bell pepper, sliced thin
2 tablespoons lime juice
1 teaspoon kosher salt
1 teaspoon black pepper
½ teaspoon garlic powder
2 tablespoons olive oil

Steps:

  • Preheat oven to 400°F (200°C).
  • Using a vegetable peeler, peel long strips from the zucchini.
  • In a large bowl, mix the zucchini strips, shrimp, bell pepper sliced, lime juice, salt, pepper, garlic powder, and olive oil until the mixture is evenly coated.
  • On a roasting tray, spread the mixture into one even layer and bake for 8 minutes.
  • Enjoy!

Nutrition Facts : Calories 209 calories, Carbohydrate 7 grams, Fat 9 grams, Fiber 1 gram, Protein 24 grams, Sugar 3 grams

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