WHAT!? Zucchini in Pasta!
#shorts #pasta #zucchini
Savor this garlicky pasta recipe – it is tossed in sautéed zucchini and topped with shredded parmesan. My pasta with zucchini recipe makes a quick and light summer dinner.
FULL RECIPE HERE:
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Roast Tomato & Veg Pasta ???? #shorts
If you’ve been here from the start you’ll know this recipe well- it’s from my very first book in 2009, GOOD MOOD FOOD! Sign of a good one as I still come back to it time and time again. I’ve been making versions of it forever and the one main reason is because of its simplicity. You roast tomatoes and garlic and whatever summer veggies, add warm pasta to the roasting tin, toss to get everything acquainted and serve straight to the table! Batch cook it for your dinners this week! x
Serves: 4
200g plum & cherry tomatoes, sliced in half
1 red onion, quartered
3 small courgettes, cut into 3cm cubes
1 bulb garlic, roots cut off
2 tbsp extra virgin olive oil
1 tbsp balsamic vingar
350g green beans, cut into 5cm pieces
200g rigatoni
Sea salt & freshly ground black pepper
Parmesan, to serve
Basil leaves, to serve
1. Preheat the oven to 200°C/180°C fan/400°F/Gas Mark 6.
2. Arrange the tomatoes, courgette, red onions and garlic in separate piles across a medium-sized roasting tin with high sides. Drizzle over the olive oil and balsamic vinegar and season with salt and pepper. Give everything a good toss to make sure it’s all coated evenly, then place in the oven to roast on the middle shelf for 30 minutes.
3. About 10 minutes before the vegetables are finished cooking, cook the pasta in a large pan of boiling salted water until al dente. About halfway through the boiling of the pasta, add in the green beans.
4. Remove the roasting tin from the oven and carefully squeeze the mushy garlic out of the skins on to the tomatoes; discard the skins. Using the back of a fork, mash down the garlic and tomatoes until combined. Add a ladle of the pasta cooking liquid to this and stir to make a sauce. Now mix all of the contents of the pan together and then pour in the drained pasta.
5. Add some generous shavings of Parmesan and roughly tear in a few basil leaves. Toss everything together until well combined and serve hot, garnished with more Parmesan shavings and basil leaves
4 Ingredient Zucchini Pasta Recipe
This easy zucchini pasta recipe...
... relies on jammy sautéd zucchini for texture and for soaking up the delicious simple flavors of lemon and garlic. It's simple, but absolutely perfect.
Zucchini and Tomato Penne Pasta with Olives
Cherry tomato and zucchini penne pasta with olives and Pecorino cheese. This pasta has a creamy sauce, yet there's no cream, it's made with olive oil, grated Pecorino cheese and the pasta water. Easy to make using fresh ingredients for a healthy meal. Garnished with fresh basil leaves. Make it today, so easy!
▶Get full recipe here
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20-minute Zucchini Pasta
Get the Recipe:
⭐️ Zucchini pasta, as in pasta with zucchini, is a creamy and easy one-pot recipe to have as a tasty weeknight dinner for the whole family.
⭐️ Ingredients
Main Ingredients
2 tablespoons extra virgin olive oil
1 yellow onion
4 cloves garlic
6 cups (27 oz) zucchini grated with the large holes of a box grater
1 teaspoon oregano or thyme
1 teaspoon salt or more to taste
½ teaspoon black pepper
12 ounces pasta rotini, fusilli, farfalle, penne, or other
3 cups vegetable broth start with 2 cups or 500 g and add more if necessary
½ cup parmesan cheese grated, or dairy-free cheese
½ cup greek yogurt or dairy-free yogurt
¼ packed cup basil leaves
Garnish with
1 medium lemon the grated zest
2 tablespoons pinenuts
Metric:
Main Ingredients
30 grams extra virgin olive oil
1 yellow onion
4 cloves garlic
780 grams zucchini grated with the large holes of a box grater
1 teaspoon oregano or thyme
1 teaspoon salt or more to taste
½ teaspoon black pepper
340 grams pasta rotini, fusilli, farfalle, penne, or other
750 grams vegetable broth start with 2 cups or 500 g and add more if necessary
50 grams parmesan cheese grated, or dairy-free cheese
100 grams greek yogurt or dairy-free yogurt
¼ packed cup basil leaves
Garnish with
1 medium lemon the grated zest
2 tablespoons pinenuts
❤️ 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. ❤️
The Spicy Zucchini Pasta I Can't Stop Eating
This spicy roasted zucchini pasta with Calabrian chili paste, mozzarella, Pecorino Romano, and fresh herbs in a simple garlicky tomato sauce is so good and so easy! It is very similar to the pasta alla Siciliana that we made a few episodes ago. Watch that one too! I hope you enjoy this spicy roasted zucchini pasta.
WATCH PASTA ALLA SICILIANA!
WATCH THE FULL ZUCCHINI PLAYLIST!
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SPICY ROASTED ZUCCHINI PASTA
INGREDIENTS
1 pound pasta - ziti, rigatoni, penne, etc
1/2 cup olive oil
1 28 ounce can high quality plum tomatoes
5 medium to small zucchini - seeds scooped out and cut into half moons
1 medium onion, diced
4 Cloves of garlic - sliced
2 cups smoked mozzarella - cubed
¼ cup Pecorino Romano cheese - grated
¼ cup packed basil leaves - chopped
¼ cup parsley - minced
1 teaspoon Calabrian chili paste - plus more to taste
Salt and pepper - to taste
1.Toss zucchini with a 1/4 cup of olive oil and spread out on a baking sheet. Sprinkle with salt and pepper and roast zucchini for 20-25 minutes at 450f on lowest oven rack or until well browned.
2. Meanwhile, bring a large pot of salted water (2 tablespoons kosher salt) to boil.
3. In a very large pan saute the onions in a ¼ cup of olive oil over medium-low heat until translucent (about 3- 5 minutes) then add the garlic and cook for 2 minutes more until golden. Add the Calabrian chili paste into the oil and cook for 30 more seconds.
4.Add the tomatoes to the pan and bring sauce to a simmer.
5. While the sauce is simmering, cook the pasta until al dente.
6.Taste test the sauce and adjust salt and pepper to taste. Add the pasta and roasted zucchini to the sauce and toss to coat. Cook for 60 seconds, then turn off the heat. If the pasta is too dry add a splash of pasta water. Add the basil and Pecorino Romano cheese and mix together.
7.Add the cubed mozzarella cheese. Toss once more and serve immediately with more Pecorino Romano and Calabrian chili paste on the side. Enjoy!
SERVE WITH:
Garlic and Oil Broccoli
Sauteed Broccoli Rabe
Garlic Green Beans
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