Best Zucchini Pasta With Roasted Veggies And Yogurt Sauce Recipes

ZUCCHINI PASTA WITH CREAMY YOGURT SAUCE

Steps:

• Using a spiral vegetable slicer, spiralize zucchini
• Melt the butter in a heavy large skillet over medium heat. Add cumin seeds when they splutter, add garlic and cook until fragrant. Add fennel powder, black pepper powder and nutmeg sauté for few minutes.
• Toss zucchini with a pair of tongs for 2 minutes (do not overcook) remove from heat and add greek yogurt, toss until combine.
• Season with salt, peanut and red chili flakes

ZUCCHINI WITH GREEK YOGURT ROASTED RED PEPPER PASTA SAUCE

Steps:

• Toss the zucchini noodles with a pinch of salt and let them sit in a strainer over a bowl for 20-30 minutes. Stir them around a few times while they strain. This will bring a lot of the water out.
• While the noodles strain you can make the sauce!
• Throw all the other ingredients, up to the feta in a small food processor and blend until smooth and creamy. Let stand for 10 minutes to thicken up.
• When the noodles are strained, toss them in a pan set on high heat until they are lightly browned, about 5-7 minutes.
• Then, throw in the sauce and and cook until the sauce has warmed through.
• Garnish with fresh basil and feta cheese and DEVOUR!

ROASTED VEGETABLE PASTA

Steps:

• Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini and asparagus with 1 1/2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes. Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 30 more seconds. Increase the heat to medium high, add the tomatoes and simmer, stirring occasionally, 15 minutes. Remove from the heat and stir in the cheese. Meanwhile, add the linguine to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and add to the skillet with the sauce. Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil. Divide among bowls and top with more cheese.

ROASTED VEGGIE PASTA

Steps:

• Cook the pasta according to the package directions. Drain and pour back into the pot.
• Preheat oven to 425°F. Grab two large Silicone or other non-stick baking sheets.
• In a large bowl, throw in red onion, carrots, tomatoes, zucchini, eggplant, and salt. Mix everything together. Spread out on the baking sheets and then slip them into the oven.
• Roast for 20 minutes, then take them out, add the thyme, garlic, and lemon juice, stir, and throw them back in the oven until some of the veggies start looking a little browned around the edges, 10 to 15 minutes longer.
• Add the roasted veggies to the cooked pasta, pour in the balsamic, pepper flakes, a pinch of salt and black pepper, and stir. Taste and add more garlic, vinegar, lemon juice, and/or thyme. If you want to up the greens level, serve the hot pasta on a bed of arugula or spinach with a squeeze of lemon juice on them. Done and done.

ZUCCHINI "PASTA" WITH ROASTED VEGGIES AND YOGURT SAUCE

Steps:

• Heat oven to 425. Cover sheet pan with aluminum foil, place sliced peppers, onion and tomato on the pan and drizzle with 2 tablespoons olive oil. Salt and pepper the vegetables and roast in oven for 30 minutes or until browned and soft. Place veggies in a bowl with a cover, or one to which plastic wrap will stick. Cover tightly for 5 minutes and then peel peppers and tomato. Chop into bite sized pieces, cover again and set aside.
• Meanwhile, cook linguine in boiling, salted water according to package directions.
• In a colander, drain the zucchini, squeezing to remove excess liquid. In a large non-stick skillet, saute zucchini in remaining oil for 2-3 minutes. Add garlic; saute 1-2 minutes longer or until zucchini is tender. Remove from heat. Drain linguine; stir into zucchini.
• In a large bowl, stir the cooled vegetables and any collected juices with the yogurt, lemon zest, salt and pepper. Add pasta/zucchini to bowl with other ingredients and toss to coat. Add a bit of pasta water to thin sauce if needed. Garnish with chopped parsley and a drizzle of finishing olive oil.