Best Olive Garden Con Zucchini Pasta Recipes

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OLIVE GARDEN FETTUCCINE WITH SHRIMP & ZUCCHINI



Olive Garden Fettuccine With Shrimp & Zucchini image

Make and share this Olive Garden Fettuccine With Shrimp & Zucchini recipe from Food.com.

Provided by Xiola Blue

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb fettuccine, dry
1/2 cup extra virgin olive oil
1 tablespoon garlic, chopped
2 tablespoons parsley, chopped
1 medium zucchini
1 lb large shrimp
1 cup dry white wine
3/4 teaspoon salt
3/4 teaspoon black pepper
4 tablespoons butter
6 lemon wedges
1 dash parsley, chopped

Steps:

  • Cut zucchini into 2 in by 1/4 in sticks.
  • Peel and devein shrimp.
  • Cook fettuccine according to package directions.
  • While pasta is cooking, heat oil in large saute pan over medium heat.
  • Add chopped garlic and parsley.
  • Cook for 1 minute.
  • Add zucchini.
  • Cook additional minute.
  • Add shrimp, wine, salt, pepper and butter.
  • Stir well and cook shrimp for 5 minutes or until they are no longer opaque.
  • Add drained pasta to the mixture.
  • Toss all ingredients to mix.
  • Season with salt and pepper to taste.
  • Use tongs to pull pasta onto serving platter.
  • Top with shrimp, zucchini and seasonings.
  • Squeeze two lemon wedges over dish; garnish with remaining wedges and parsley.

Nutrition Facts : Calories 964.4, Fat 45.7, SaturatedFat 12.8, Cholesterol 299.1, Sodium 720.6, Carbohydrate 88.8, Fiber 5.5, Sugar 3.6, Protein 40.5

OLIVE GARDEN CON ZUCCHINI PASTA



Olive Garden Con Zucchini Pasta image

This is a wonderful Kopy-Kat Recipe from the Olive Garden. It's a great way to use up alot of Zucchini. Enjoy!

Provided by kelycarter_

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 23

1/3 cup olive oil
1 cup chopped onion
1 lb fresh mushrooms, divided
1 1/2 teaspoons minced garlic
3 cups fresh tomatoes, crushed
1 (16 ounce) can tomatoes, diced & drained
1 1/2 cups tomato puree
1 cup black olives, sliced & drained
2 teaspoons capers, drained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon fennel seed
1/2 teaspoon salt
4 large zucchini
2 tablespoons olive oil
dried basil, to taste
dried oregano, to taste
salt, to taste
black pepper, to taste
1 lb rigatoni pasta, cooked
grated parmesan cheese

Steps:

  • Sauce:
  • Cut 1/2 half of the mushrooms into quarters and reserve. Finely mince remaining portion. Heat olive oil in a heavy Dutch oven over medium heat. Add onion and minced mushrooms. Cook 10 minutes or until onions are very soft, stirring frequently. Add garlic and mushroom quarters and cook 5 minutes, stirring constantly. Add remaining ingredients, stir and bring to a simmer.
  • Reduce heat and simmer 20 minutes, stirring frequently.
  • Zucchini:
  • Sliced Zucchini lengthwise into 1/4" thick slices. Sprinkle sliced zucchini with salt, pepper, basil and oregano.
  • Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  • Place zucchini slices in one layer in the pan. Saute about 3 minutes per side just until tender. Remove to heated platter and cover to keep warm while sauting remaining zucchini.
  • Add remaining olive oil as needed.
  • Ladle sauce over pasta.
  • Top with zucchini slices and serve.
  • Pass extra sauce and Parmesan cheese.

Nutrition Facts : Calories 872.9, Fat 35.2, SaturatedFat 5.6, Cholesterol 95.8, Sodium 728.6, Carbohydrate 120.9, Fiber 15.2, Sugar 22.4, Protein 28.1

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