Best Courgette Basil Almond Pasta Recipes

CREAMY PASTA WITH ROASTED ZUCCHINI, ALMONDS AND BASIL

Creamy Pasta With Roasted Zucchini, Almonds and Basil image

Whole-grain pasta offerings on supermarket shelves have expanded with gusto. Unlike the gluey, good-for-you-but-not-your-tastebuds pastas of yore, the best whole-grain brands are firm-textured and tasty. The warm, nutty flavor of varieties like these is robust enough to stand up to intense, complicated sauces, yet satisfying with just a little butter and Parmesan shaved over the top. Here, pasta with creamy goat cheese and a bite of citrus is enough to keep even the most staunch of whole-wheat opponents satisfied.

Provided by Melissa Clark

Categories dinner, easy, weekday, pastas, main course

Time 45m

Yield 2 servings

Number Of Ingredients 10

Ingredients

2 medium zucchini, cut into 1/2-inch cubes (about 3 cups)
1 1/2 tablespoons extra virgin olive oil
3/4 teaspoon kosher salt
Pepper, to taste
2 tablespoons slivered almonds
1/3 cup heavy cream
1 sprig basil, with leaves and stem
3 tablespoons goat cheese
1/2 teaspoon finely grated lemon zest
6 ounces whole-wheat spaghetti or linguine

Steps:

Heat oven to 500 degrees. Toss the zucchini and oil with 1/2 teaspoon salt and pepper to taste. Arrange zucchini on a baking sheet in a single layer. Roast, tossing occasionally, until golden and tender, 20 to 30 minutes.
Meanwhile, toast the almonds in a skillet over medium heat until golden, 3 to 4 minutes. Transfer to a small bowl.
Simmer the cream and basil sprig in a small saucepan over medium heat until reduced to 1/4 cup, about 7 minutes. Whisk in the goat cheese until the sauce is smooth. Remove from heat; stir in lemon zest and 1/4 teaspoon salt. Cover and keep warm.
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain well. Toss the pasta with the cream sauce. Serve topped with the zucchini and almonds.

Nutrition Facts : @context http, Calories 642, UnsaturatedFat 18 grams, Carbohydrate 73 grams, Fat 34 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 14 grams, Sodium 821 milligrams, Sugar 6 grams, TransFat 0 grams

COURGETTE & BASIL PASTA WITH PESTO CRUMBS

Courgette & basil pasta with pesto crumbs image

Serve this summery pasta bake with roasted vine tomatoes and a rocket salad

Provided by Jane Hornby

Categories Dinner, Main course, Pasta

Time 55m

Number Of Ingredients 10

Ingredients

500g pack penne
5 courgettes , grated
2 tbsp olive oil , plus a little extra
2 garlic cloves , crushed
1 onion , finely chopped
500g pot crème fraîche
25g parmesan (or vegetarian alternative), finely grated
small bunch basil , reserve a few leaves for garnishing
85g chunk ciabatta
handful toasted pine nuts , plus a few extra for sprinkling

Steps:

Slightly undercook the pasta, then drain, reserving a ladleful of cooking water. Rinse the pasta with cold water to cool. Drain again, toss in a little oil to stop it sticking together and set aside while you get the rest of the bake ready.
Fry the courgettes in oil for about 10 mins to drive off most of the liquid; they should reduce down a lot. Add the garlic and onion to the pan, cook for 2 mins more, then season really well and add to the pasta. Stir in most of the crème fraîche and half the Parmesan with seasoning, then tip into an ovenproof dish. Dollop the rest of the crème fraîche over the top.
Heat oven to 180C/160C fan/gas 4. Whizz nearly all of the basil, remaining cheese, bread and pine nuts together to make pesto crumbs, then scatter all over the top. Finish with a few more pine nuts. Bake for 20 mins until the topping is crisp and bubbling at the edges. Serve with a few more basil leaves scattered over.

Nutrition Facts : Calories 760 calories, Fat 44 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 0.35 milligram of sodium

ONE-POT ZUCCHINI-BASIL PASTA

One-Pot Zucchini-Basil Pasta image

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

Ingredients

2 3/4 cups vegetable stock
12 ounces medium pasta shells
2 medium zucchini (about 14 ounces total), trimmed and cut into 1/2-inch cubes
4 ounces mascarpone, crème fraîche or softened cream cheese
1 large garlic clove, finely chopped
1/3 packed cup thinly sliced basil
Kosher salt and black pepper
3 tablespoons chopped roasted salted almonds
3 tablespoons chopped Italian parsley

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.