Best Pasta With Zucchini Mushrooms And Cannellini Beans In Marinara Recipes

PASTA WITH ZUCCHINI, MUSHROOMS AND CANNELLINI BEANS IN MARINARA

Pasta With Zucchini, Mushrooms and Cannellini Beans in Marinara image

I was looking for a recipe that was filling and healthy in the same breath and had to use my zucchini & mushrooms before they went bad and decided to throw this all together and prayed it would be good and we enjoyed it.

Provided by Dizdezi

Categories One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 large onion, divided in 1/2
8 garlic cloves, minced divided in 1/2
4 tablespoons olive oil
1 1/2 large zucchini, chopped into circles and then into 4 's
8 ounces of sliced portabella mushrooms
15 ounces cannellini beans
2 ounces pecorino romano grated cheese
2 ounces shredded part-skim mozzarella cheese
1 lb penne pasta
2 (28 ounce) cans of tuttorusso crushed tomatoes
basil

Steps:

Set up 3 pots: 1 with water for pasta, 1 for zucchini, onion, mushroom & beans & 1 for marinara sauce.
In two of the three pots set up 2 tbsp of olive oil and saute onion (1/2 & 1/2) until cooked but not brown, add 4 cloves minced garlic to onion in each pot and again cook DO NOT brown. Add crushed tomatoes to 1 pot and basil, cook on a low flame for about a 1/2 hour. In the other pot add zucchini, mushroom and cook until zucchini is soft, add beans and cook for 2 more minutes, remove from heat. Cook pasta according to box.
Add veggies to top of pasta, add shredded mozzarella, top with marinara sauce and grated cheese.

THAT ZUCCHINI SPAGHETTI STANLEY TUCCI LOVES (SPAGHETTI ALLA NERANO)

That Zucchini Spaghetti Stanley Tucci Loves (Spaghetti alla Nerano) image

After listening to Stanley Tucci lose his mind about this pasta and calling it life-changing and one of the best things he's ever eaten, I decided I'd give it a try. The results were amazing and the key to getting the toasted sweet taste of the zucchini was deep-frying it!

Provided by Chef John

Categories Vegetarian Zucchini Main Dishes

Time 8h55m

Yield 2

Number Of Ingredients 9

Ingredients

1 quart sunflower oil, or as needed
6 medium green zucchini
4 ounces spaghetti
2 tablespoons olive oil
1 pinch salt
2 basil leaves, torn into small pieces
2 tablespoons unsalted butter
5 tablespoons grated Pecorino Romano cheese
3 tablespoons grated Parmigiano-Reggiano cheese

Steps:

Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.
Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.
As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.
Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.
Serve with more grated cheese and fresh basil.

Nutrition Facts : Calories 1016.2 calories, Carbohydrate 62.5 g, Cholesterol 56.5 mg, Fat 78.1 g, Fiber 8.3 g, Protein 23.3 g, SaturatedFat 19.6 g, Sodium 479.3 mg, Sugar 11.9 g