Zucchini And Basil Angel Hair Pasta Recipes

ANGEL HAIR WITH ZUCCHINI AND TOMATOES

Angel Hair with Zucchini and Tomatoes image

Angel hair tossed with summer zucchini and tomatoes fresh from the garden. The perfect meatless meal you'll be craving again and again. Serve this with plenty of Parmigiano Reggiano!

Provided by Gina

Categories Dinner

Time 15m

Number Of Ingredients 10

Ingredients

2 7 oz zucchini, spiralized or julienne
4 cloves garlic (chopped)
2 shallots (diced)
3 medium tomatoes (diced (or 2 cups grape, halved))
4 teaspoons extra virgin olive oil
Kosher salt and black pepper (to taste)
pinch crushed red pepper flakes (to taste)
8 ounces angel hair pasta (wheat or gluten-free)
2 tablespoons chopped fresh parsley or basil
1/4 cup low-sodium vegetable or chicken broth

Steps:

In a large pot of salted boiling water, cook pasta according to instructions.
While pasta is cooking, in a large saute pan, heat pan on medium-high flame, add oil when pan is hot.
Add garlic and shallots to the pan and saute about 1 minute, until soft.
Add zucchini and season with salt and pepper. Cook about 1 1/2 minutes, add tomatoes, crushed red pepper flakes, parsley, chicken broth and adjust salt and pepper. Stir and cook for 1 more minute.
Remove from heat.
Drain pasta when done reserving some of the water and and toss the pasta well with zucchini and tomatoes. Add pasta water if needed and serve with grated Parmesan (optional).

Nutrition Facts : ServingSize 1 /4th of recipe, Calories 254 kcal, Carbohydrate 51 g, Protein 7.5 g, Fat 5.5 g, SaturatedFat 0.5 g, Cholesterol 0.3 mg, Sodium 73 mg, Fiber 8 g, Sugar 2.5 g

(RAW) ANGEL-HAIR ZUCCHINI "PASTA" WITH FRESH PESTO

(Raw) Angel-Hair Zucchini

This is a raw recipe from Natural Health Magazine. It's an alternative to pasta and has been a hit with friends and family who aren't raw foodists or vegetarians.

Provided by MichiganVeggie

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3 medium zucchini, peeled
1 medium zebra green tomato, seeded and chopped
1 tablespoon extra virgin olive oil
1 pinch sea salt
1 pinch fresh ground black pepper, plus more to taste
1 tablespoon raw pine nuts (to garnish)
basil leaves (to garnish)
2 cups packed fresh basil leaves
1 teaspoon minced garlic
1/2 cup pine nuts (preferably raw)
1/4 cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
1 pinch fresh ground black pepper

Steps:

Using a vegetable peeler or a spiral vegetable slicer, slice the outer zucchini flesh into lenthwise strips, discaring any seeds.
Stack the strips and then slice them into thinner "noodles".
Place the zucchini noodles in a medium bowl and add chopped tomato, olive oil, sea salt, and pepper.
Place all pesto ingredients in a blender and puree until smooth, with just a few nuts visible for texture.
Gently toss the zucchini and tomato mixture with just enough pesto to coat.
Season with additional salt and pepper if desired.
Garnish with pine nuts and basil leaves and serve.

Nutrition Facts : Calories 374.7, Fat 37.3, SaturatedFat 4.3, Sodium 744.3, Carbohydrate 9.4, Fiber 2.9, Sugar 5.7, Protein 5.5

ZUCCHINI " PASTA" WITH BASIL CREAM

Zucchini

This is another quick but delicious veggie side dish for dinner. I'm not sure where I got the recipe, but I enjoy it more the next day as leftovers!

Provided by bmxmama

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup chicken stock
2 garlic cloves, minced
1 pinch cayenne pepper
1 small carrot, cut into julienne strips
4 large zucchini, cut into 1/8 x 5-inch strips
1 tablespoon fresh basil, minced (has to be FRESH!)
1/4 cup parmesan cheese
1/4 cup mozzarella cheese, grated
1/4 cup half-and-half
salt and pepper, to taste

Steps:

In a large skillet, heat stock, garlic and cayenne pepper to boiling high heat.
Add zucchini, cover, and cook until tender 1-2 minutes.
*At the last 30 seconds of cooking the zucchini add carrots if you like them a little tender.*.
Drain off liquid.
Add remaining ingredients to pan and toss until cheese melts.
Serve immediately.

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