PESTO & COURGETTE PASTA BAKE
A handful of ingredients go a long way in this hearty oven-baked supper- use your favourite pasta shape, but we like rigatoni, bows or macaroni
Provided by Sarah Cook
Categories Main course
Time 50m
Number Of Ingredients 6
Steps:
- Heat oven to 180C/160C fan/gas 4. Cook the pasta for 1-2 mins less than the pack instructions say, so that it has a little more bite. Reserve a ladle of cooking water.
- Meanwhile, mix the pesto, crème fraîche and courgettes together. Add the pasta and stir well, adding a little of the reserved water to create a good sauce consistency. Taste and season.
- Tip the pasta and sauce into a baking dish and scatter over the breadcrumbs. Drizzle with a little olive oil and bake for 20 mins until the topping is crisp.
Nutrition Facts : Calories 639 calories, Fat 36 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 1.5 milligram of sodium
PARMESAN PESTO ZUCCHINI STICKS
Steps:
- Preheat the oven to 400 degrees F. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper.
- Cut each zucchini in quarters lengthwise through the stem and then cut each quarter again in thirds lengthwise, making long skinny spears. In a medium shallow bowl, whisk together the pesto and 4 tablespoons of the olive oil and set aside. Place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they are finely minced. Add the panko, Parmesan, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper plus the remaining 4 tablespoons olive oil. Pulse only until all the panko is moistened with oil. Pour the mixture onto a dinner plate.
- Dip the zucchini spears first into the pesto mixture, turning to coat completely, then place each one in the crumb mixture, pressing and turning to coat thickly. Arrange the sticks in rows on the prepared sheet pans.
- Roast for 20 to 30 minutes, until the zucchini is tender and the crumbs have crisped to a crunchy golden brown. Sprinkle lightly with flaked sea salt and serve hot.
COURGETTE & BASIL PASTA WITH PESTO CRUMBS
Serve this summery pasta bake with roasted vine tomatoes and a rocket salad
Provided by Jane Hornby
Categories Dinner, Main course, Pasta
Time 55m
Number Of Ingredients 10
Steps:
- Slightly undercook the pasta, then drain, reserving a ladleful of cooking water. Rinse the pasta with cold water to cool. Drain again, toss in a little oil to stop it sticking together and set aside while you get the rest of the bake ready.
- Fry the courgettes in oil for about 10 mins to drive off most of the liquid; they should reduce down a lot. Add the garlic and onion to the pan, cook for 2 mins more, then season really well and add to the pasta. Stir in most of the crème fraîche and half the Parmesan with seasoning, then tip into an ovenproof dish. Dollop the rest of the crème fraîche over the top.
- Heat oven to 180C/160C fan/gas 4. Whizz nearly all of the basil, remaining cheese, bread and pine nuts together to make pesto crumbs, then scatter all over the top. Finish with a few more pine nuts. Bake for 20 mins until the topping is crisp and bubbling at the edges. Serve with a few more basil leaves scattered over.
Nutrition Facts : Calories 760 calories, Fat 44 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 0.35 milligram of sodium
COURGETTE AND PASTA BAKE
Taken from the BBC Good Food Easy Italian booklet July 2008. I used this recipe whilst we were caravaning in the South of France with limited utensils and space and it worked wonderfully. My 3 yr old (who's recently become a fussy eater) loved it and it has quickly become a family favourite. You can alter the amounts for each ingredient to suit as the original recipe doesn't actually specify amounts and this is just how I did it. I also added some grated cheddar to the topping just because we all love cheese.
Provided by Lou van
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/gas 4.
- Put the pasta on to boil.
- Chop the bacon into pieces.
- Fry the onion and bacon in a pan for a minute or two.
- Add the courgette to the onion and bacon, fry for another couple of minutes until onion is soft.
- Add the pesto and tin of tomatoes then season.
- Mix together.
- Add to the drained pasta, combine thoroughly then pour into an ovenproof dish.
- Mix breadcrumbs and parmesan together and top the pasta with the mixture.
- Bake for 15 minutes until topping is golden.
- Serve.
Nutrition Facts : Calories 781.6, Fat 27.3, SaturatedFat 9.6, Cholesterol 41.8, Sodium 785.3, Carbohydrate 104.3, Fiber 6.9, Sugar 8.8, Protein 28.8
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