How To Make PASTA CON ZUCCHINI - OLIVE GARDEN COPYCAT | Recipes.net
Go Italian for dinner and make a healthy pasta serving like this Pasta Con Zucchini, a copycat recipe from everyone's favorite Olive Garden! Make your own homemade red tomato sauce and add just the right amount of spices and veggies for more crunch and flavor. Serve over some pasta of your choice and top with seasoned and sauteed zucchinis plus cheese!
???? Check the full recipe on how to make Copycat Olive Garden Pasta Con Zucchini here:
Ingredients:
For the sauce:
⅓ cup olive oil
⅓ cup onion, chopped
½ lb fresh swiss mushrooms, divided (roughly 3.5 oz each)
1½ tsp garlic, minced
1 cup fennel bulb, sliced into strips
16 oz (1 can) tomatoes, diced and drained (or 3 cups fresh tomatoes, crushed, or 1½ cups of tomato puree)
1 cup black olives, sliced and drained
2 tsp capers, drained
½ tsp dried oregano
½ tsp dried basil
¼ tsp black pepper
¼ tsp red pepper flakes, crushed
½ tsp salt
For the zucchini:
2 large zucchinis
2 tbsp olive oil
½ tsp dried basil, to taste
½ tsp dried oregano, to taste
1 lb rigatoni pasta, cooked
salt and ground black pepper, to taste
Parmesan cheese, grated
⬇️ How to make Copycat Olive Garden Pasta Con Zucchini ⬇️
0:09 Cut roughly half or 3.5 ounces of the mushrooms into quarters then finely mince the remaining 3.5 ounces. Set aside.
0:22 Slice the zucchinis lengthwise into ¼-inch thick slices then sprinkle the sliced zucchinis with salt, pepper, basil, and oregano. Toss to combine then set it aside.
0:41 Heat olive oil in a heavy Dutch oven over medium heat. Add onion and minced mushrooms. Cook and stir frequently for 10 minutes or until onions are very soft.
0:58 Add the fennel bulb, garlic, and mushroom quarters and cook for 5 minutes, stirring constantly.
1:09 Add all the remaining ingredients, stir and bring to a simmer.
1:35 Reduce heat and simmer for another 20 minutes, stirring frequently.
1:40 Heat 2 tablespoons of olive oil in a large skillet over medium heat.
1:42 Place zucchini slices in one layer in the pan. Saute for about 3 minutes per side just until tender. Remove to a heated platter and cover to keep warm while sauteing the remaining zucchini. Add remaining olive oil as needed.
1:52 Ladle sauce over pasta and top with zucchini slices.
2:01 Sprinkle with parmesan cheese, garnish with basil and serve!
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Zucchini and Tomato Pasta with Olives recipe
Light and tasty. Zucchini and fresh tomato olive pasta. An easy family recipe for weeknights ready in 30 min total from when you open the fridge to when you serve it to the table. A great way to offer zucchini to your little ones.
Ingredients:
1 lb. Short shaped pasta (boil in water salted with 1 Tbsp sea salt)
4 medium zucchini, cut in pieces
2 medium red onions, minced
5 super ripen tomatoes, peeled and seeds removed. Pulp only, roughly chopped
4 Tbsp olive oil
1/2 tsp sea salt
3 Tbsp Taggiasca olives, pitted and minced
6 basil leaves
6 Tbsp grated Parmesan cheese
Procedure.
Bring to boil a large pot full of water and add the pasta when the water is boiling. Add also 1 tbsp of sea salt. Reserve 1 cup of starchy boiling water to thin the sauce if needed.
In a skillet, heat the olive oil for 1 min at medium. Add the red onion and cook for 3/4 minutes up until nicely golden. Stir every minute. Add the zucchini, adjust with salt and keep cooking for another 5 minutes until the zucchini are nice and tender. Then add the tomato pulp and the olives, stir and turn the heat off. You do not want the tomato to cook. Drain the pasta and combine with the sauce. Add some of the starchy water from the pasta to thin the sauce if needed. Add the Parmesan cheese, fresh basil, mix and serve!
Roasted Zucchini 2 ways
Get the Recipe:
⭐️ Tender-crisp, aromatic, and flavorful, this roasted zucchini recipe is a delicious and original way of cooking zucchini in the oven.
⭐️ Ingredients
For roasting the zucchini
4 medium zucchini (about 1½ pounds)
2 teaspoons extra virgin olive oil
½ teaspoon salt (or more to taste)
2 twists black pepper
For the breadcrumbs topping
¾ cup breadcrumbs
2 tablespoons extra virgin olive oil
½ teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
Optional Garnishes
1 handful flat-leaf parsley
4 wedges of lemon
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Zucchini spaghetti: a light and quick recipe!
INGREDIENTS
Zucchini
Pesto
Olive oil
Cherry tomatoes
METHOD
Add the zucchini to the special tool (spiral vegetable cutter) and make the spaghetti.
Transfer the spaghetti to the plate and add the pesto and olive oil. Mix everything well.
Finally, add the cherry tomatoes to the spaghetti, mix again well and serve.
Sautéed Zucchini (side dish, pasta & pizza topping)
Get the Recipe:
⭐️ Sautéed zucchini is the easiest and most versatile zucchini recipe because you can eat the zucchini on its own, as a side dish, or use them in many other recipes.
⭐️ Ingredients
1 pound of zucchini (2 medium)
2 tablespoons extra virgin olive oil
1 medium red onion
1 clove garlic
1 teaspoon dried oregano
½ teaspoon black pepper
¾ teaspoon salt (more or less to taste)
1 handful flat-leaf parsley
½ lemon
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Zucchini Noodles with Garlic, Butter, & Parmesan - So Good!! And no carb crash!
Full Recipe Here ????
INGREDIENTS
2 medium zucchini
2 Tablespoons (30 g) butter
3 large cloves garlic , minced (or to taste)
3/4 cup (75 g) parmesan cheese (approximately)
kosher salt , to taste
black pepper , to taste
1/4 teaspoon (1.25 ml) red chili flakes
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