Best Pasta Con Zucchini Recipes

PASTA CON SEPPIOLINE E ZUCCHINE ALLA JULIENNE (ZUCCHINI AND CALAMARI PASTA)

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orecchiette in the boiling water until tender yet firm to the bite, 3 to 6 minutes. Drain, reserving 1 cup cooking water.
• Heat olive oil in a saucepan over medium heat. Cook shallot in the hot oil until soft, about 5 minutes. Stir in squid; cook until coated with oil, about 2 minutes. Pour in wine; simmer until reduced by half, about 3 minutes.
• Stir tomatoes and zucchini into the saucepan; season with salt. Cook until softened slightly, 5 to 8 minutes.
• Stir orecchiette into the saucepan. Cook until coated with tomato and zucchini mixture, adding reserved cooking water a little at a time to make a moist sauce, 2 to 3 minutes. Garnish with parsley and black pepper.

OLIVE GARDEN CON ZUCCHINI PASTA

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.

PASTA CON ZUCCHINI

Steps:

• Grate the onion and zucchini in a seperate bowl.
• In large skillet warm the olive oil and add the grated onion to the skillet. Cook at medium heat until they become translucent then just barely golden.
• Next add the zudchini and cook until barely golden also. For the first minute or two raise the heat a bit then turn it back to medium. Don't burn the zuchinni they may turn bitter. Cook for 8-12 minutes.
• Salt and pepper to taste. If the sauce is a little too dry add a little more olive oil.
• Add the finely chopped garlic in the center of the skillet give it a minute or so then add the fresh chopped rosemary herb and cook for a minute. Fold gently and turn off the heat.
• Meanwhile you should have your pasta boiling and ready for the sauce. Add the cooked al dente pasta to the sauce and mix gently. Add just a little pasta water if needed. Plate each dish and drizzle a little olive oil, freshly grated romano, parmesan or even gorganzola cheese on top. Che buono!