PASTA WITH ZUCCHINI AND GOAT CHEESE
Knowing that one can never have too many zucchini recipes, I wrote this down on a piece of scrap paper in the waiting room at a doctor's office. It's super tasty and simple, perfect for a weeknight. The goat cheese makes a creamy sauce for the linguine, and complements the flavor of the sauteed squash nicely. In addition to the lemon zest, I recommend adding some thinly sliced fresh basil when serving. From Real Simple (June 08).
Provided by chiclet
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to package instructions; reserve 1 C cooking water, drain and return to pot.
- Heat oil in a medium skillet over medium-high heat. Add zucchini, 1/2 tsp salt, 1/4 tsp pepper and cook, stirring frequently, until zucchini is tender and liquid is evaporated (about 5 min.).
- Stir in garlic and cook 1 minute more.
- Add all but 2 T of the goat cheese to the pasta. Add reserved pasta water, 3/4 tsp salt and 1/4 tsp pepper. Stir until creamy.
- Serve pasta topped with zucchini, lemon zest, and remaining goat cheese.
Nutrition Facts : Calories 496.9, Fat 15.5, SaturatedFat 8.1, Cholesterol 28, Sodium 198.5, Carbohydrate 69.2, Fiber 4.1, Sugar 4.4, Protein 20.3
ONE-POT ZUCCHINI-BASIL PASTA
This no-colander-necessary, one-pot pasta method isn't a gimmick: Cooking the noodles in just enough seasoned stock means they're done in the same amount of time it takes the liquid to reduce into a concentrated, extra flavorful sauce. Mascarpone makes it silky, though crème fraîche or even softened cream cheese would be solid substitutes. While the pasta cooks, make a quick gremolata of chopped parsley, salted almonds and basil, which adds brightness and texture to the finished dish. Though this pasta comes together quickly, it requires more attention than some: Be sure to stir frequently so the noodles cook evenly, and add a splash of water toward the end of cooking, as needed, so they stay saucy.
Provided by Alexa Weibel
Categories dinner, easy, for two, lunch, quick, weekday, pastas, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large, deep 12-inch skillet, bring stock to a boil over high heat. Once stock boils, stir in pasta, zucchini, mascarpone, garlic and half the basil; season generously with salt and pepper and reduce the heat to medium-high. Cook, stirring frequently, until pasta is tender and liquid is reduced until thickened and creamy, 12 to 13 minutes, adding a splash of water during the last few minutes of cooking if needed to moisten. Season to taste with salt and pepper.
- Meanwhile, prepare the gremolata: Chop almonds and parsley with remaining basil until finely chopped and combined; season with salt and pepper.
- Divide pasta among shallow bowls. Sprinkle with gremolata and serve immediately.
TOMATO BASIL ZUCCHINI PASTA WITH GOAT CHEESE AND ASPARAGUS
Provided by Ali Maffucci
Time 55m
Number Of Ingredients 10
Steps:
- Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the garlic and onions and cook for 2-3 minutes or until onions start to soften and become translucent.
- Add in the tomatoes and season with salt and pepper. Bring to a boil and then reduce heat and simmer for 20-25 minutes.
- While sauce cooks, spiralize the zucchinis and shave the asparagus by peeling it into strips with a vegetable peeler. Keep the asparagus tips for future use and toss the remaining asparagus stalks. You can also include the asparagus tips, if you'd like, but I didn't.
- Once sauce is done, place another large skillet over medium-high heat and once heated, add in the zucchini noodles and asparagus. Let cook for 2-3 minutes or until al dente.
- While zucchini cooks, add in the basil to the tomato sauce and stir for 1 minute. Then, remove from heat and stir in the goat cheese.
- When noodles are done, add to the pan with the sauce and toss to combine (alternately, you can combine both in a large mixing bowl and toss that way, if you don't have a wide enough skillet to accommodate the noodles.)
- Divide the pasta mixture into bowls, top with remaining goat cheese and garnish with extra basil and red pepper flakes.
PASTA WITH ASPARAGUS AND GOAT CHEESE
Asparagus and pasta dish.
Provided by Jesse Thompsen
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes.
- Meanwhile, bring a second large pot of lightly salted water to a boil over high heat. Add asparagus and blanch until they turn bright green, about 3 minutes. Remove and rinse under cold water to stop the cooking.
- Melt butter in a saucepan over medium-high heat. Whisk flour into the melted butter. Add broth and cook, stirring constantly, until sauce thickens, about 2 minutes. Mix in goat cheese and lemon zest. Add cooked spaghetti and asparagus and toss until covered in sauce.
Nutrition Facts : Calories 367.2 calories, Carbohydrate 51 g, Cholesterol 30.8 mg, Fat 12.4 g, Fiber 9.7 g, Protein 18 g, SaturatedFat 7.9 g, Sodium 174.5 mg, Sugar 5.1 g
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