- Home
- Pasta
- How To make Farfalle with Zucchini, Yellow Squash and Mint
How To make Farfalle with Zucchini, Yellow Squash and Mint
12 ounces farfalle (butterfly-shaped pasta; also
-- called bow ties) 1 tablespoon extra-virgin olive oil or unsalted butter
1 scallion
trimmed, thinly
:
sliced 1/2 garlic clove finely chopped
2 small zucchini :
scrubbed, trimmed,
very thinly sliced 1 small yellow squash :
scrubbed, trimmed,
-- very thinly sliced 1/4 cup chopped fresh basil leaves
1 tablespoon minced fresh mint leaves
1 tablespoon grated parmigiano-reggiano or pecorino plus
more for :
romano topping
Cook the pasta in plenty of boiling, salted water, stirring occasionally, until al dente, or firm to the bite, 10 to 12 minutes. Before draining, ladle out 1/ 2 cup of the boiling cooking water and reserve.
Meanwhile, heat the oil in a large skillet over medium heat. Add the scallion a nd garlic; cook, stirring, for 2 minutes. Add the zucchini and yellow squash an d cook, stirring, over medium-low heat just until wilted, about 3 minutes.
Toss the pasta with the zucchini mixture and stir in the basil, mint, reserved cooking water and 1 tablespoon of the cheese. Spoon onto plates, and serve with a light sprinkling of cheese over each serving.
How To make Farfalle with Zucchini, Yellow Squash and Mint's Videos
I’m obsessed with this salad #shorts
You are absolutely going to love this simple and delicious pasta salad recipe. It's vegan, super easy to make and perfect for meal prep because it actually gets even more delicious in the fridge overnight. Who knew eating healthy could be this easy and delicious?
RECIPE
#vegan #salad #saladrecipe #vegandiet #food #mealprep #healthy #healthyrecipe
SPAGHETTI with Curly Kale
Hello lovely peoples of YouTubes!
It is the season of Kale and I love to cook with fresh, seasonal ingredients just like I always did in Italy. So while it is still in season, I am going to do another Kale dish but this time with Pasta.
I hope you are loving it. I love you all! x
Subscribe for new recipes EVERY WEDNESDAY
Other Recipes:
Butternut Squash Pizza:
The Best of Gennaro:
Follow me!
Farfalle with Spinach & Ricotta
Cooking with Carmelina Orecchiette with Sauteed Cannellini Beans and Zucchini
Carmelina 'e...San Marzano® Italian Datterini and Carmelina Brands® Italian Cannellini Beans are sautéed with onion, garlic and zucchini, and then tossed with Orecchiette pasta. A simple and delicious Mediterranean inspired dish. Perfect for Meatless Mondays or Wine Wednesdays!
COMMENT WITH YOUR RECIPE TIPS AND QUESTIONS
For more recipes visit us online:
Follow Us on Instagram:
Like Us on Facebook:
--------------
Full Recipe: h
Visit Our Online Store:
INGREDIENTS
4 tablespoons - Olive oil
1/2 each - Brown onion, finely chopped
3 each - Garlic cloves, finely chopped
2 each - Zucchini (medium), 1/2-inch cubes
2, 14.28 oz cans - Carmelina Brands® Italian Cannellini Beans, rinsed and drained
2, 14.28 oz cansCarmelina 'e... San Marzano® Italian Datterini (Petite Peeled Date Tomatoes) in Puree
To taste - Salt and black pepper
12 ounces (dry) - Orecchiette Pasta, cooked al dente
Garnish - Parmesan cheese (shaved)
1 tablespoon - Fresh basil, chiffonade
DIRECTIONS
In a large saucepan, heat oil over medium heat. Add onions and garlic, and sauté until translucent; about 5 to 7 minutes. Add zucchini and continue to cook for an additional 5 minutes, stirring occasionally. Add Carmelina Brands® Italian Cannellini Beans and carefully stir in the Carmelina ‘e…San Marzano® Italian Datterini (Petite Peeled Date Tomatoes) in Puree. Bring sauce to a boil, and then reduce down to a simmer. Season to taste with salt and pepper. Continue to cook on low heat for about 10 minutes. Check seasonings. Toss the sauce with cooked Orrechiete pasta, garnish with Parmesan cheese and basil, and serve. Mangia bene!
Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc.
COMMENT WITH YOUR RECIPE TIPS AND QUESTIONS
Lemnos Recipe - Zucchini Pea Fetta and Mint Pasta
A quick yet simple protein packed vegetarian pasta with extra virgin olive oil, garlic, zucchini ribbons, fresh baby peas, mint and crumbled traditional Lemnos Fetta. A great healthy meal for any night of the week.
PASTA PRIMAVERA - an excellent way to use fresh vegetables in pasta
Pasta Primavera basically means 'spring pasta', which means I'm a couple months late to this party. However, I believe that Pasta Primavera's spirit is using in season vegetables that are lightly sautéed, and incorporating them into a pasta dish.
Pasta Primavera is somewhat of an elusive dish - it's a relatively young pasta dish only being around 50 years old as it was developed in the 1970s. Therefore, there isn't exactly one 'tried and true' recipe which means that there is a lot of variation and room for experimentation in this dish.
That's why it was so fun to go out to our local farmer's market and pick up whatever fresh, in-season produce they had, and come back home to make a relatively healthy and delicious meal! I know some variations call for cream or ricotta, but I really wanted the vegetables to shine here and maintain that idea of a 'healthy' pasta if such a thing exists. Enjoy!
Let me know what other recipes you'd like to see next!
INGREDIENTS (This is what we used in this video - however feel free to experiment with different amounts of vegetables!)
1 pound penne - or other short pasta (farfalle, rigatoni, etc.)
1/4 cup fresh peas
1/2 white onion
4 cloves garlic, crushed
1 medium zucchini - half of a large one was used in this video
1 medium yellow squash
1 medium red bell pepper - 2/3 of a large one was used in this video
1/4 cup white wine
1/4 - 1/2 cup pasta water - may vary on cooking speed of your pasta
OPTIONAL - 6-8 leaves of basil, torn
Salt & Pepper
DIRECTIONS
1. Begin boiling salted pasta water - as salty as your tears.
2. Dice onion (mince garlic here if you don't have a garlic press).
3. Put saucepan on low heat with 2 tablespoons of butter.
4. Transfer onion into sauce pan and crush garlic straight in. Let this lightly cook while we prep the other vegetables.
5. Cut zucchini and yellow squash into half moons.
6. Cut red bell pepper in a similar size.
7. Prepare fresh peas by removing them from pod until you get roughly a 1/4 cup.
8. Increase saucepan heat to medium-high.
9. Put pasta in water and we'll aim to cook 1 minute shy per package instructions. The peas will go in for the last 3 minutes so set your timer accordingly.
10. Transfer zucchini, yellow squash and bell pepper into saucepan. Add pinch of salt and black pepper. Sauté while pasta is cooking.
11. When timer is up on pasta, add peas and cook for an additional 3 minutes.
12. If fond has developed in saucepan (you won't get this if you are using non-stick), deglaze by adding 1/4 cup white wine and scrape the bottom, making sure to get all the bits.
13. Once timer is done on pasta and peas, transfer directly into saucepan using a spider strainer OR strain off the water entirely and reserve at least 1/4 cup of pasta water.
14. Add pasta water and constantly stir so that pasta cooks through. Taste for seasoning and doneness and adjust accordingly.
15. Optionally add few shreds of basil.
16. Plate and garnish with black pepper.
17. Enjoy :)
instagram:
#vegan #pandaskitchen