Whole Wheat Spaghetti With Zucchini And Capers Recipes

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WHOLE WHEAT SPAGHETTI WITH ZUCCHINI AND CAPERS



Whole Wheat Spaghetti With Zucchini and Capers image

I'm not a big fan of zucchini apart from zucchini bread, but it tastes really good in this recipe. From "River Cafe Cook Book Easy" by Rose Gray and Ruth Rogers. Please note: Standing times are included in the cooking time.

Provided by Irmgard

Categories     Spaghetti

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 11

1 lb zucchini, cut into matchsticks
1 tablespoon kosher salt
3/4 lb tomatoes
3 tablespoons capers, rinsed
2 garlic cloves, minced
1 pinch dried red pepper flakes
2 teaspoons dried oregano
2 tablespoons white wine vinegar
5 tablespoons extra virgin olive oil
1/2 lb whole wheat spaghetti
ground black pepper

Steps:

  • In a large mesh colander, toss the zucchini with the salt.
  • Let sit 15 minutes.
  • Pick up handfuls and gently squeeze out the moisture.
  • Pat dry and return to the colander.
  • Cut the tomatoes in half at the equator.
  • Squeeze the seeds and juice into a medium sieve over a medium bowl.
  • Chop the tomatoes coarsely and add to the bowl with the juice.
  • Press the pulp in the sieve to extract the juice and discard the solids.
  • Add the capers, garlic, red pepper flakes and dried oregano to the bowl.
  • Stir in the vinegar, then 3 tablespoons of the oil.
  • Marinate 15 to 20 minutes.
  • Meanwhile, bring a large pot of water to a boil on high heat.
  • Cook the spaghetti until tender but firm, about 10 minutes.
  • Drain.
  • Meanwhile, heat the remaining 2 tablespoons of oil in a large skillet on medium-high.
  • Add the zucchini and cook, stirring frequently, until lightly browned, about 3 to 5 minutes.
  • Stir in the tomato mixture.
  • Scrape the bottom of the pan and remove from the heat.
  • When the spaghetti is cooked, add it to the skillet.
  • Sprinkle in the pepper.
  • Toss to coat with the zucchini mixture.
  • Adjust the salt and scatter oregano leaves over the top for a garnish.
  • Serve with parmesan cheese.

Nutrition Facts : Calories 515.1, Fat 24.2, SaturatedFat 3.5, Sodium 2608.2, Carbohydrate 68.1, Fiber 3.6, Sugar 5.7, Protein 14.4

WHOLE-WHEAT SPAGHETTI WITH LEMON, BASIL, AND SALMON



Whole-Wheat Spaghetti with Lemon, Basil, and Salmon image

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

1/2 pound whole-wheat spaghetti pasta
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 tablespoon olive oil
4 (4-ounce) pieces salmon
1/4 cup chopped fresh basil leaves
3 tablespoons capers
1 lemon, zested
2 tablespoons lemon juice
2 cups fresh baby spinach leaves

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.
  • Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.
  • Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.

SPAGHETTI WITH LEMON AND ZUCCHINI



Spaghetti with Lemon and Zucchini image

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

1 1/2 teaspoons kosher salt, plus more for the pasta water
1 lemon, thinly sliced and seeds removed
3 tablespoons olive oil
2 shallots, sliced
2 cloves garlic, smashed and peeled
1/4 cup capers, drained
1 teaspoon anchovy paste
1/2 teaspoon red pepper flakes
4 small zucchini (about 2 pounds total), halved and sliced 1/3-inch thick
1/2 pound spaghetti
1/2 cup freshly grated Parmesan
1/2 cup fresh basil, roughly chopped or torn
1/2 cup fresh dill, chopped
1 cup crumbled feta or goat cheese

Steps:

  • Bring a large pot of water to a boil over high heat. Season it generously with salt. Add the sliced lemons and blanch for 30 seconds. Using tongs, remove the lemons to a paper towel-lined plate to drain. Dry well.
  • Heat a large skillet over medium-high heat. Add the olive oil and heat another 30 seconds. Add the shallots and garlic to the skillet and season with 1/2 teaspoon salt. Cook, stirring often with a wooden spoon, until fragrant and beginning to brown slightly, about 2 minutes. Add the capers, anchovy paste, red pepper flakes and the blanched lemon slices and cook, stirring occasionally with a wooden spoon to dissolve the anchovy paste and brown the lemons, for another 2 minutes. Add the zucchini and remaining teaspoon salt. Cook, stirring occasionally, until parts of the zucchini turn deep brown while some parts remain al dente, about 10 minutes.
  • Meanwhile, add the pasta to the boiling water and cook for 2 minutes less than package directions, about 8 minutes. Add 1/3 cup pasta water to the skillet with the zucchini and stir to deglaze. Use a pair of tongs to remove the pasta directly to the skillet. Sprinkle the bare pasta with the Parmesan and toss well to coat the pasta with the zucchini sauce. (Some of the zucchini should have gotten rather soft, which helps to create a silky sauce.) Add another 1/2 cup pasta water if needed to maintain the sauce. Top the pasta with the herbs and feta and serve.

WHOLE-WHEAT PASTA SALAD WITH GRILLED ZUCCHINI AND OLIVES



Whole-Wheat Pasta Salad with Grilled Zucchini and Olives image

Categories     Salad     Cheese     Pasta     Tomato     Vegetable     Vegetarian     Summer     Gourmet

Yield Serves 6 as an entrée or 8 as a side dish

Number Of Ingredients 10

1 1/2 pounds vine-ripened tomatoes chopped
1/2 cup red onion, chopped fine
2 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
2 tablespoons red-wine vinegar
1/4 cup olive oil (preferabley extra-virgin) plus additional for brushing zucchini
1 1/2 pounds zucchini, cut diagonally into 1/3-inch-thick slices
1 pound whole-wheat penne or other tubular pasta
2/3 cup Kalamata or other brine-cured black olives, chopped coarse
6 ounces ricotta salata or feta cheese, diced
1 1/2 cups whole small or torn large fresh basil leaves

Steps:

  • In a large bowl gently stir together tomatoes, onion, garlic paste, vinegar, and 1/4 cup oil
  • Brush one side of zucchini slices lightly with additional oil and season with salt and pepper. Heat a well-seasoned ridged grill pan over moderate heat until hot and grill zucchini, oiled sides down, in batches, brushing tops with more oil before turning, 1 to 2 minutes on each side, or until just tender but not soft. Transfer zucchini as grilled to a small bowl.
  • In a kettle of salted boiling water cook pasta until just tender and drain well. Add hot pasta to tomato mixture and toss well. Cool pasta slightly and stir in zucchini, olives, cheese, basil, and salt and pepper to taste. Pasta may be made 4 hours ahead and kept covered at room temperature.
  • Serve pasta warm or at room temperature.

PASTA WITH SWISS CHARD



Pasta with Swiss Chard image

Garden fresh Swiss chard is quickly cooked with olive oil, garlic, and capers in this quick and easy Italian-inspired meal.

Provided by JNADRIG

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 25m

Yield 2

Number Of Ingredients 8

⅓ pound whole-wheat spaghetti
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 bunch Swiss chard, chopped
1 teaspoon capers
salt and pepper to taste
1 teaspoon lemon juice, or to taste
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic, and cook for 1 minute to soften. Add the Swiss chard. Cook and stir until the stems of the chard are tender. You can use some of the hot pasta water to help steam the chard in the covered pan.
  • Stir the hot spaghetti into the chard mixture along with the capers. Season to taste with salt and black pepper, and drizzle with lemon juice if desired. Sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 453 calories, Carbohydrate 62.3 g, Cholesterol 8.8 mg, Fat 17.7 g, Fiber 11.5 g, Protein 17.1 g, SaturatedFat 3.9 g, Sodium 443.5 mg, Sugar 4.2 g

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