LINGUINE WITH PANCETTA, PEAS, AND ZUCCHINI
Provided by Joseph Bastianich
Categories Pasta Low Fat Kid-Friendly Quick & Easy Dinner Lunch Healthy Low Cholesterol Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 12
Steps:
- 1. Bring a large pot of salted water to a boil for pasta. In a large skillet over medium heat, add the olive oil. When the oil is hot, add the pancetta and cook until the fat is rendered, about 4 minutes. Add the scallions and garlic and cook until the scallions are wilted, about 3 minutes.
- 2. Add the linguine to the boiling water. Once the pasta is cooking, add the peas and zucchini to the skillet and season with salt and red pepper flakes. Toss until the zucchini begin to wilt, about 2 minutes. Ladle in 1 cup pasta water and simmer and reduce by half while the pasta cooks.
- 3. When the pasta is al dente, remove it with a spider or small strainer and add directly to the sauce, along with the basil and parsley, reserving the pasta water. Toss to coat the pasta with the sauce, adding a splash of pasta water if the pasta seems dry. Remove the skillet from the heat, sprinkle with the grated Grana Padano, toss, and serve.
SPAGHETTI WITH PEAS, ZUCCHINI RIBBONS, AND GARLIC SHRIMP
This is a combination of 2 recipes from the April 2007 issue of Martha Stewart Living. Each can certainly stand on its own, but together, they are a fabulous meal. Add a salad, possibly some crusty garlicky bread, and dessert and it would be complete, company worthy meal that is actually very, very simple.
Provided by Ms B.
Categories Spaghetti
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For the Spaghetti with Peas and Zucchini Ribbons:.
- Bring a large pot of water to boil; add 1 teaspoon salt.
- Add peas and cook until tender, about 1 minute.
- Using a slotted spoon, transfer peas to a medium bowl; set aside.
- Add zucchini to pot and cook 30 seconds to 1 minute.
- Using a slotted spoon, transfer to bowl with peas.
- Put yogurt and basil into a large heatproof bowl; season with salt and pepper.
- Set bowl over the boiling water, and whisk until mixture is warm, about 1 minute.
- Remove from heat.
- Add peas and zucchini to bowl; set aside.
- Cook pasta in salted boiling water until al dente; drain.
- Add pasta to vegetables and sauce; toss to combine.
- Season with salt and pepper.
- Serve topped with cheese.
- For the Garlic Shrimp:.
- While the pasta cooks, heat oil in a large skillet over medium heat.
- Add garlic and red pepper flakes.
- Cook, stirring, until garlic is fragrant and golden, but not browned, about 30 seconds.
- Add shrimp; raise heat to medium-high, and cook, stirring often, until shrimp are opaque, 1 to 2 minutes.
- Add butter, stir to coat.
- Season with salt and pepper.
- Serve immediately along side Spaghetti with Peas and Zucchini Ribbons.
Nutrition Facts : Calories 252.1, Fat 10.9, SaturatedFat 4.4, Cholesterol 162.8, Sodium 694.4, Carbohydrate 15.9, Fiber 3.7, Sugar 8.9, Protein 22.9
ZUCCHINI-RIBBON "LASAGNA"
Strips of zucchini stand in for lasagna noodles and ground turkey is swapped in place of ground beef, adding texture and flavor in this healthy, vegetable-filled take on the Italian classic.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Number Of Ingredients 12
Steps:
- Make the sauce: Pulse tomatoes with juice in a food processor until finely chopped. Heat oil in a large straight-sided skillet over medium heat. Cook onion and red-pepper flakes, stirring occasionally, until onion is tender, about 8 minutes. Add turkey; cook, breaking up any large pieces, until browned, 3 to 4 minutes. Add tomatoes; bring to a boil. Reduce heat; simmer until thick, about 20 minutes. Stir in oregano and salt. Let cool.
- Make the lasagna: Preheat oven to 375 degrees. Slice zucchini lengthwise into thin strips (about 1/8 inch thick) using a mandoline or a sharp knife. Place 5 or 6 zucchini slices, overlapping slightly, in the bottom of an 8-inch square baking dish. Top with 1 cup sauce. Dot with 1/4 cup ricotta. Repeat twice with zucchini, remaining sauce, and 1/2 cup ricotta, alternating direction of zucchini. Top with remaining zucchini, alternating direction; brush with oil. Dot with remaining 1/4 cup ricotta. Season with pepper. Bake, uncovered, until lasagna bubbles and top browns, 50 to 60 minutes. Let stand for 10 minutes. Garnish with oregano.
Nutrition Facts : Calories 155 g, Cholesterol 38 g, Fiber 1 g, Protein 11 g, SaturatedFat 3 g, Sodium 498 g
More about "spaghetti with peas and zucchini ribbons recipes"
LAZY GIRL'S ZUCCHINI SPAGHETTI [NO FANCY TOOLS …
From topwithcinnamon.com
4.4/5 (12)
- Take a box grater and place it on its side with the side with the largest grating holes on it face up.
- Cut the ends off the zucchini, then push along the top of grater, in long strokes in order to create long, thin ribbons of zucchini (see the animated .gif in the post).
- Heat a skillet with the olive oil, then gently fry the zucchini with the garlic until slightly tender. Stir in the pesto, crème fraîche (or whatever creamy ingredient you're using) and the peas (even if they are frozen. They'll defrost quickly in the frying pan). Stir until coated, season with salt and pepper, then take off the heat.
- Pile it into a dish (I served mine on a bed of raw spinach leaves), and grate over some lemon zest and Parmesan.
ZUCCHINI RIBBON PASTA - DAMN DELICIOUS
From damndelicious.net
Servings 4Total Time 25 minsEstimated Reading Time 2 mins
TUBETTINI PASTA WITH PEAS, ZUCCHINI AND RICOTTA (TUBETTINI E PISELLI ...
From ricardocuisine.com
CHEESY CHICKEN PASTA WITH ZUCCHINI AND PEAS
From familyfoodonthetable.com
LINGUINE WITH PANCETTA, PEAS AND ZUCCHINI - LIDIA
From lidiasitaly.com
PRIMAVERA DESERVES FRESH PASTA - THE NEW YORK TIMES
From nytimes.com
ZUCCHINI, PEAS, AND PANCETTA RISOTTO - LIDIA - LIDIA'S ITALY
From lidiasitaly.com
SIMPLE SPAGHETTI WITH PEAS, GARLIC AND PARMESAN
From thehealthyepicurean.com
SPAGHETTI WITH ZUCCHINI, LEMON, AND BASIL – LEITE'S …
From leitesculinaria.com
SPAGHETTI WITH PEAS, ZUCCHINI AND FRESH RICOTTA RECIPE
From nzwomansweeklyfood.co.nz
ZUCCHINI AND LEMON PASTA • IN 15!
From theviewfromgreatisland.com
ZUCCHINI PARMESAN PASTA - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
SPAGHETTI WITH PEAS AND ZUCCHINI RIBBONS | BOTTOMLESS BITES
From bottomlessbites.com
ZUCCHINI SCAPECE PASTA WITH PEAS AND MINTY CREAM SAUCE
From saveur.com
ZUCCHINI SPAGHETTI - A FAMILY FEAST
From afamilyfeast.com
QUICK AND EASY PASTA WITH ZUCCHINI - SAVORING ITALY
From savoringitaly.com
PASTA WITH ZUCCHINI - THE CLEVER MEAL
From theclevermeal.com
SPRING PEA AND ZUCCHINI PASTA SALAD - LIVELY TABLE
From livelytable.com
CREAMY ZUCCHINI PASTA WITH LEMON, PEAS & MINT - GOOD CULTURE
From goodculture.com
ONE-POT TORTELLINI WITH PROSCIUTTO AND PEAS RECIPE - NYT COOKING
From cooking.nytimes.com
PAPPARDELLE PASTA WITH PEAS - THE CLEVER MEAL
From theclevermeal.com
SPICY SKILLET GROUND TURKEY AND SNAP PEAS RECIPE
From cooking.nytimes.com
SPAGHETTI WITH PEAS AND ZUCCHINI - NEW ZEALAND WOMAN'S …
From nzwomansweeklyfood.co.nz
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love