Best Herb Zucchini And Lemon Pasta Recipes

LEMON HERB CHICKEN WITH ZUCCHINI PASTA AND RICOTTA

Lemon Herb Chicken with Zucchini Pasta and Ricotta image

A light yet flavorful dish. Perfect way to help use up your summer harvest.

Provided by Chef V

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 3h45m

Yield 4

Number Of Ingredients 16

Ingredients

4 skinless, boneless chicken breast halves - cut into strips
4 cloves garlic, minced
lemon, zested
1 tablespoon chopped fresh chives
1 teaspoon fresh thyme
1 teaspoon fresh oregano
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup olive oil, plus more for pan
4 zucchini squash, cut into 'noodles' using a spiral slicer or vegetable peeler
1 pinch red pepper flakes
salt and ground black pepper to taste
1 ½ cups ricotta cheese
4 fresh basil leaves, chopped
lemon, juiced
2 fresh tomatoes, diced

Steps:

Place chicken, garlic, lemon zest, chives, thyme, oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 cup olive oil in a resealable plastic bag; toss to coat chicken and refrigerate for 3 hours or up to overnight.
Heat a large skillet over medium heat; cook and stir chicken with marinade until chicken is no longer pink at the center and juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from pan; set aside to keep warm.
Drizzle about 1 teaspoon oil into the same skillet over medium-high heat; stir in zucchini and red pepper flakes and cook until zucchini is warm, about 3 minutes; season with salt and pepper. Stir ricotta cheese and basil into zucchini; cook until heated through, about 2 minutes.
Return chicken to pan with zucchini mixture; stir to combine. Remove pan from heat, squeeze lemon juice over entire dish, and garnish with diced tomatoes.

Nutrition Facts : Calories 297.7 calories, Carbohydrate 11.4 g, Cholesterol 64.6 mg, Fat 16.8 g, Fiber 3.4 g, Protein 26.9 g, SaturatedFat 2.7 g, Sodium 410.1 mg, Sugar 5.6 g

HERB, ZUCCHINI AND LEMON PASTA

Herb, Zucchini and Lemon Pasta image

Make and share this Herb, Zucchini and Lemon Pasta recipe from Food.com.

Provided by Carrlin

Categories < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

8 ounces rotini pasta, uncooked dried (about 2 3/4 cups)
1/4 cup light butter, Land O Lakes
1 cup red onion, chopped
3 medium zucchini, slice 1/4 inch thick (about 3 cups)
1/4 cup parmesan cheese, freshly grated
2 medium tomatoes, cut into wedges
2 tablespoons lemon juice
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Cook rotino according to package directions. Drain.
Meanwhile, melt light butter in a 12-inch skillet over medium heat; add onion and zucchini. Cook, stirring occasionally, until zucchini is crisply tender (5 to 7 minutes). Add cooked rotino and all remaining ingredients. Cover; let stand 2 minutes or until tomatoes are heated through.

Nutrition Facts : Calories 243.4, Fat 7.4, SaturatedFat 4.2, Cholesterol 13.9, Sodium 315.7, Carbohydrate 36.8, Fiber 3.3, Sugar 4.8, Protein 8.7