Zucchini Pepper Basil Pasta Toss Recipes

ZUCCHINI PEPPER BASIL PASTA TOSS

Zucchini Pepper Basil Pasta Toss image

Feel free to use this as a base and jump off at will with veggies and herbs. This is good for a little bit of zucchini, a little bit of fresh red pepper, a little leftover pasta in the bottom of the boxes...you get the idea. Great with grilled chicken.

Provided by vrvrvr

Categories Peppers

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

8 ounces dry pasta, farfalle, elbow mac, wagon wheels
1 tablespoon olive oil
3 small green zucchini, rinsed, sliced thin
1/2 red bell pepper, sliced into strips
2 garlic cloves, minced
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
fresh cracked black pepper (to taste)
3 tablespoons fresh basil, chopped
1/3 cup vegetable broth
1/4 cup grated parmesan cheese

Steps:

Cook pasta in plenty of boiling, salted water as directed.
Meanwhile, in large skillet, heat olive oil over medium-high heat.
Add zucchini, red pepper and garlic. Sprinkle with Italian seasoning, salt and pepper. Saute, letting all brown lightly.
Sprinkle basil evenly over skillet. (If necessary, reduce heat a bit, so that vegetables don't burn.).
Drain pasta, then add pasta to skillet with vegetables. Add vegetable broth. Cook and stir briefly.
Add Parmesan cheese.
Serve.

Nutrition Facts : Calories 295.9, Fat 6.4, SaturatedFat 1.8, Cholesterol 5.7, Sodium 466.1, Carbohydrate 48.4, Fiber 3.2, Sugar 3.5, Protein 11.4

ZUCCHINI AND BASIL PESTO

Zucchini and Basil Pesto image

This colorful dish is an unusual and delicious pasta salad. A zucchini pesto basil is tossed with pasta and Parmesan cheese. We opted to use rotini pasta but any boxed pasta will work. The basil adds a nice pop of flavor to the non-traditional pesto. You could use the pesto alone over fish or as a dip for crackers. Serve this as a side dish for a cookout. Or, toss in some grilled chicken for a meal.

Provided by Antonette Ricotta Pizzolla @pizzsa

Categories Pasta

Number Of Ingredients 7

Ingredients

2 small zucchini, chopped
5-6 - leaves of fresh basil
3 clove(s) garlic, small
3/4 cup(s) extra virgin olive oil
4 tablespoon(s) grated Parmigiano-Reggiano cheese
- salt & pepper, to taste
1 pound(s) your favorite pasta

Steps:

In a skillet add 3 tablespoons of extra virgin olive oil. Saute the chopped zucchini on low to medium heat until zucchini is a little soft (about 10 minutes).
Salt and pepper to taste.
In a food processor add the sauteed zucchini and the rest of the ingredients.
Pulse until it becomes a "pesto" consistency about 10 times.
Bring a pot of water to boil. Add in your favorite pasta and a little salt. Cook pasta for about 7 minutes.
Drain and put pasta back into the pot. Add zucchini and basil pesto. Stir all together until well combined. Add a little Parmigiano-Reggiano and serve!

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