Best 6 Pici With Summer Squashes And Tarragon Recipes

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In this era of fast food and busy lives, home-cooked meals provide a comforting respite from the hustle and bustle of everyday life. When summer arrives, an abundance of fresh produce becomes available, inspiring us to create dishes that celebrate the season's bounty. Among these is the delightful combination of pici pasta, summer squashes, and tarragon. In this article, we'll guide you through a culinary journey that combines these ingredients into a flavorful and satisfying dish.

Let's cook with our recipes!

PICI WITH SUMMER SQUASHES AND TARRAGON



Pici with Summer Squashes and Tarragon image

Tarragon brings out the natural sweetness of squash. A creamy ouzo-infused sauce adds a licorice-laced coating to long, thin strands of pasta.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 10

1/2 onion, finely chopped
3 tablespoons extra-virgin olive oil
2 summer squashes, such as yellow and zucchini, sliced
3 garlic cloves, thinly sliced
Coarse salt and freshly ground pepper
1 cup dry white wine
1/3 cup ouzo
3/4 cup heavy cream
1 pound pici or other long, thin pasta, such as bucatini or spaghetti, cooked until al dente (1 cup cooking water reserved)
1 tablespoon coarsely chopped fresh tarragon

Steps:

  • Cook onion in 2 tablespoons oil in a skillet over medium heat, stirring, until soft, about 5 minutes. Add remaining tablespoon oil, the squashes, and garlic. Season with salt and pepper. Cook until tender, about 10 minutes.
  • Add wine and ouzo. Bringto a simmer. Cook for 2 minutes. Add cream; toss to coat. Add pasta, reserved cooking water, and tarragon, and gently toss.

GRILLED SUMMER SQUASH SALAD WITH ARUGULA, RANCH TOMATOES AND TARRAGON VINAIGRETTE



Grilled Summer Squash Salad with Arugula, Ranch Tomatoes and Tarragon Vinaigrette image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 8 servings

Number Of Ingredients 9

1 cup olive oil
1/2 cup sherry vinegar
1/4 cup chopped fresh tarragon leaves
Kosher salt
Cracked black pepper
2 zucchini, sliced lengthwise, 1/4-inch thick
2 yellow squash, sliced lengthwise, 1/4-inch thick
1 pound arugula
1 pint tear-drop tomatoes, cut in 1/2

Steps:

  • Tarragon Vinaigrette:
  • In a small bowl add olive oil, sherry vinegar, chopped tarragon, salt and cracked pepper and whisk. Reserve for salad.
  • Brush zucchini and squash with tarragon vinaigrette and grill lightly on both sides. Reserve for salad.
  • In a large bowl, combine the arugula, tomatoes, and tarragon vinaigrette; add a little at a time. Do not overdress salad; greens should be lightly coated. Lay out 8 plates, arrange 1 zucchini slice and 1 yellow squash slice on each plate, add a handful of arugula tomato salad and season with salt and cracked pepper.

SUMMER SQUASH CARPACCIO



Summer Squash Carpaccio image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Thinly slice 1 each yellow squash and zucchini lengthwise (a mandoline works best); arrange a few slices on a platter in a single layer. Sprinkle with minced shallots and chopped mixed herbs (such as parsley, dill and tarragon), drizzle with lemon juice and olive oil and season with salt and pepper. Repeat to make about 5 layers. Top with shaved pecorino; let marinate about 20 minutes.

AUNT MARIAN'S SUMMER SQUASH CUSTARD PIE



Aunt Marian's Summer Squash Custard Pie image

Provided by Nancie McDermott

Categories     Vegetable     Bake     Fourth of July     Vegetarian     Squash     Zucchini     Summer     Family Reunion     Yellow Squash     Boil     Advance Prep Required

Yield Makes one 9-inch pie

Number Of Ingredients 11

Pastry for a 9-inch single-crust pie, such as Barry Maiden's Butter/Shortening Piecrust
6 medium zucchini or yellow squash (about 1 1/2 pounds)
3/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup heavy cream
3 eggs, beaten well
1/4 cup butter, melted
1 teaspoon vanilla extract
1/2 teaspoon white vinegar

Steps:

  • Heat the oven to 400 degrees F. Line a 9-inch pie pan with crust, then crimp the edges decoratively.
  • To prepare the zucchini, trim the ends and cut each squash lengthwise into quarters, turning each squash into four long strips. Cut away the pointed edge of each strip, removing and discarding the seeds. Line up the strips and cut each one crosswise into 1/2-inch chunks. You should have about 6 cups of chopped zucchini.
  • In a medium saucepan with a tight-fitting lid, bring 3/4 cup water to a rolling boil. Add the chopped zucchini, cover, and cook until the zucchini is tender and bright green, softened, but still holding its shape without turning to mush, 4 to 5 minutes. Remove from the heat and drain well.
  • In a small bowl, combine the sugar, cornstarch, nutmeg, and salt. Stir with a fork to mix everything well. In a medium bowl, combine the cream, eggs, butter, vanilla, and vinegar. Using a whisk or a fork, stir to combine everything well. Add the sugar mixture and stir to dissolve the dry ingredients and mix everything together into a thick, smooth filling.
  • Transfer the zucchini back to the empty saucepan and mash it to make it as soft and smooth as possible. Drain off any extra liquid that the zucchini releases. Measure it out, so that you have about 2 1/2 cups. Fold the mashed, drained zucchini into the filling and stir to mix everything together well.
  • Pour the filling into the piecrust. Place the pie on the middle shelf of the oven. Bake for 10 minutes. Reduce the heat to 325 degrees F, and bake until the filling is firm and nicely browned, and a knife inserted in the center of the pie comes out clean, 30 to 40 minutes.
  • Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature. Serve at room temperature or slightly chilled.

SUMMER SQUASH PIZZA



Summer Squash Pizza image

This delicious pizza is topped with summer squash and zucchini that have been sautéed in a skillet until crisp-tender.

Provided by My Food and Family

Categories     Home

Time 32m

Yield 6 servings

Number Of Ingredients 8

1 ready-to-use baked pizza crust (12 inch)
2 large plum tomato es, sliced
3 Tbsp. KRAFT Tuscan House Italian Dressing, divided
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1-1/2 cups KRAFT Shredded Mozzarella Cheese
1/4 cup KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh basil

Steps:

  • Heat oven to 450ºF.
  • Place pizza crust on baking sheet. Arrange tomatoes over crust; brush with 1 Tbsp. dressing.
  • Heat remaining dressing in large skillet on medium-high heat. Add zucchini and yellow squash; cook and stir 4 to 5 min. or until crisp-tender. Arrange over tomatoes; top with cheeses.
  • Bake 10 to 12 min. or until crust is golden brown and mozzarella is melted. Sprinkle with basil.

Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 630 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 2 g, Protein 14 g

LEMON-ROASTED SQUASH WITH TARRAGON



Lemon-Roasted Squash with Tarragon image

Roasting really brings out the flavor of butternut squash and zucchini. I drizzle them with lemon juice, oil, garlic and seasonings, then pop them in the oven. -Carrie Farias, Oak Ridge, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 8

1 medium butternut squash (about 3 pounds), peeled and cut into 3/4-inch cubes
2 medium zucchini, halved lengthwise and cut into 3/4-inch slices
2 tablespoons lemon juice
2 tablespoons olive oil
2 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon pepper
2 teaspoons minced fresh tarragon

Steps:

  • Preheat oven to 425°. Place squash and zucchini in a shallow roasting pan. In a small bowl, whisk lemon juice, oil, garlic, salt and pepper until blended; drizzle over vegetables and toss to coat., Roast 20-25 minutes or until tender, stirring occasionally. Sprinkle with tarragon.

Nutrition Facts :

Tips:

  • Choose the right pasta: Pici is a thick, hand-rolled pasta that is perfect for this dish. If you can't find pici, you can use another type of thick pasta, such as bucatini or rigatoni.
  • Cook the pasta al dente: This means that the pasta should be cooked until it is still slightly firm to the bite. This will help it to hold its shape and prevent it from becoming mushy.
  • Use fresh, seasonal vegetables: The summer squashes and tarragon in this dish are at their best in the summer months. If you can't find fresh summer squashes, you can use zucchini or yellow squash instead.
  • Don't overcrowd the pan: When cooking the vegetables, don't overcrowd the pan. This will help them to cook evenly and prevent them from steaming.
  • Add the pasta to the vegetables: Once the vegetables are cooked, add the pasta to the pan and toss to combine. This will help the pasta to absorb the flavors of the vegetables.
  • Serve immediately: This dish is best served immediately, while the pasta is still hot and the vegetables are still crisp.

Conclusion:

This pici with summer squashes and tarragon is a delicious and easy-to-make dish that is perfect for a summer meal. The combination of sweet summer squashes, fresh tarragon, and salty Parmesan cheese is simply irresistible. This dish is sure to be a hit with your family and friends.

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