Fresh Tomato Sauce W Sautéed Zucchini Spaghetti Recipe 465 Recipes

ZUCCHINI TOMATO SAUCE WITH FAT SPAGHETTI

Steps:

• Heat a Dutch oven or pot over medium to medium-high heat. Add the zucchini and lightly brown a few minutes. Then add the onion, garlic, chile and rosemary. Season with salt and pepper and cook 7 to 8 minutes more. Add the tomato paste and stir for 1 minute. Stir in the wine, then add the tomatoes and passata. Stir in the basil and simmer over low heat for 20 minutes more. Cool and store. Reheat over medium heat.
• To serve, bring a large pot of pasta water to a boil, salt the water and cook the pasta until al dente. (Save a cup of the starchy cooking water.) Drain the pasta and toss it with the butter, half the sauce, 1/2 cup of the starchy pasta water and some cheese. Serve in shallow bowls and top with more sauce and cheese. Use more of the starchy pasta water to loosen up the pasta if it gets tight.

FRESH TOMATO SAUCE WITH SAUTéED ZUCCHINI & SPAGHETTI

Steps:

• Place the sliced zucchini in a bowl; add the seasonings, lemon juice and canola.
• Heat a large frying pan and place the sliced zucchini in the pan; do not over crowd the pan. When the zucchini become golden on one side, turn over and finish cooking on the other side.
• Set the zucchini aside for the spaghetti dish.
• Heat a heavy cast iron sauce pot on a medium to low heat; add the tomatoes and cook down, uncovered.
• Add the olive oil, garlic, basil and seasonings and continue to cook down on a low heat; uncovered. The longer you cook the sauce the better it gets.
• Prepare the spaghetti according to directions and drain.
• Place the spaghetti in a serving bowl. Top with a drizzle of olive oil, a dash of red pepper flakes; add the fresh tomato sauce and toss. Add fresh grated cheese, Asiago cheese and fresh basil to finish the dish.
• Serve this dish with a glass of Baglio Di Pianetto wine.

FRESH TOMATO SAUCE W/ SAUTéED ZUCCHINI & SPAGHETTI

Steps:

• For the Zucchini: Place the sliced zucchini in a bowl; add the seasonings, lemon juice and canola. Heat a large frying pan and place the sliced zucchini in the pan; do not over crowd the pan. When the zucchini become golden on one side, turn over and finish cooking on the other side. Set the zucchini aside for the spaghetti dish. For the Fresh Tomato Sauce: Heat a heavy cast iron sauce pot on a medium to low heat; add the tomatoes and cook down, uncovered. Add the olive oil, garlic, basil and seasonings and continue to cook down on a low heat; uncovered. The longer you cook the sauce the better it gets. Prepare the spaghetti according to directions and drain. Place the spaghetti in a serving bowl. Top with a drizzle of olive oil, a dash of red pepper flakes; add the fresh tomato sauce and toss. Add fresh grated cheese, Asiago cheese and fresh basil to finish the dish. Serve this dish with a glass of Baglio Di Pianetto wine.

ZUCCHINI PARMESAN WITH TOMATO SAUCE

Steps:

• Heat olive oil in a large skillet over medium-high heat; saute zucchini until softened, 5 to 10 minutes. Season zucchini with oregano and basil. Add tomato sauce; cook and stir until heated through, about 5 minutes. Sprinkle Parmesan cheese over zucchini mixture.

ZUCCHINI-TOMATO PASTA SAUCE

Steps:

• In a large saucepan, melt butter with oil over medium heat. Add onions, cook and stir until tender, 5-7 minutes. Stir in tomatoes, zucchini, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until zucchini is tender and sauce reaches desired consistency, 50-60 minutes. Serve with pasta.

FRESH TOMATO SAUCE W/ SAUTéED ZUCCHINI & SPAGHETTI RECIPE - (4.6/5)

Steps:

• For the Zucchini: Place the sliced zucchini in a bowl; add the seasonings, lemon juice and canola. Heat a large frying pan and place the sliced zucchini in the pan; do not over crowd the pan. When the zucchini become golden on one side, turn over and finish cooking on the other side. Set the zucchini aside for the spaghetti dish. For the Fresh Tomato Sauce: Heat a heavy cast iron sauce pot on a medium to low heat; add the tomatoes and cook down, uncovered. Add the olive oil, garlic, basil and seasonings and continue to cook down on a low heat; uncovered. The longer you cook the sauce the better it gets. Prepare the spaghetti according to directions and drain. Place the spaghetti in a serving bowl. Top with a drizzle of olive oil, a dash of red pepper flakes; add the fresh tomato sauce and toss. Add fresh grated cheese, Asiago cheese and fresh basil to finish the dish. Serve this dish with a glass of Baglio Di Pianetto wine.

SPAGHETTI WITH ZUCCHINI

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 9 to 11 minutes. Reserve 1 cup pasta water, then drain the pasta.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic; when it begins to sizzle, add the zucchini and saute for a couple of minutes. Add 1/4 cup of the pasta water and cook until the zucchini is tender, about 5 minutes. Add 1/4 teaspoon salt and half of the basil. Remove the garlic.
• Add the pasta to the skillet along with about 1/2 cup of the reserved cooking water; shake the pan vigorously, adding a little more cooking water if the pasta looks dry. Cook, tossing, until the liquid is absorbed, 3 to 4 minutes. Remove from the heat and add the parmigiano, pecorino and the remaining basil; toss. Top with more Parmesan.

ZUCCHINI "PASTA" WITH FRESH TOMATO SAUCE

Steps:

• In saucepan, heat 1 tablespoon of the oil over medium heat.
• Add tomatoes, thyme, bay leaf, sugar, salt and pepper, cook, uncovered, for 7 to 10 minutes or until excess moisture has evaporated.
• Remove bay leaf.
• Meanwhile, slice unpeeled zucchini lengthwise into long wide strips about 1/8 inch thick.
• (Use a veggie slicer or I find a veggie peeler is best, in long single swipes.) In a large frypan, heat 1 tablespoon of the remaining oil over high heat.
• Add half of the zucchini strips and half of the garlic, sprinkle with a pinch of cayenne, cook, stirring almost constantly for about 3 minutes or until zucchini is tender and golden, being careful not to break it.
• Remove to paper towel lined baking sheet and keep warm in low oven.
• Repeat with remaining oil, zucchini, garlic and cayenne.
• Arrange zucchini mixture on warmed serving platter.
• Pour sauce over and sprinkle with parmesan.
• Serve immediately.

ZUCCHINI, MUSHROOM, AND FRESH TOMATO SAUCE OVER PASTA

Steps:

• Heat the oil in a wide saucepan; add in onion; stir/saute 5 minutes.
• Stir in zucchini and mushrooms; saute over high heat, stirring, until tender, about 10 minutes.
• Stir in garlic; saute 1 minute.
• Add in tomatoes; cook/stir 5 minutes.
• Add in salt, parsley, and basil.
• Toss hot pasta with the sauce; serve immediately; sprinkle grated parmesan on top.