Best 4 Simple Zucchini Pasta By Mark Bittman Recipes

In this guide, we'll provide you with a comprehensive overview of how to create a simple yet delicious zucchini pasta dish, inspired by the renowned culinary expert Mark Bittman. Whether you're a seasoned cook or just starting your culinary journey, this article will equip you with the knowledge and techniques needed to transform humble zucchini into a delectable pasta delight. We'll cover essential aspects such as selecting the right ingredients, preparing the zucchini, and combining flavors to achieve a harmonious balance of textures and tastes. Get ready to embark on a culinary adventure that will leave your taste buds wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

ZUCCHINI PASTA

Zucchini Pasta image

Zucchini, not pasta, is the star of the show in this easy weeknight dish from Mark Bittman. Six zucchinis, two tomatoes and one onion for a half pound of pasta make this a vegetable-rich tangle that makes worthy use of your farmers' market haul.

Provided by Mark Bittman

Categories pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

Salt and pepper
1/4 cup extra virgin olive oil
5 or 6 medium zucchini, rinsed, trimmed and cut into ribbons or coins
1 large onion, chopped
2 or 3 sprigs thyme
2 tomatoes, in wedges or roughly chopped, with their juice
1/2 pound cut pasta, like ziti or penne
Freshly grated Parmesan or freshly chopped parsley for garnish.

Steps:

Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add zucchini, onion and thyme, and cook, stirring occasionally. Add salt and pepper and adjust heat so onion and zucchini release their liquid without browning. Cook for about 20 minutes, or until very tender.
Add tomatoes and their liquid to zucchini and raise heat a bit so mixture bubbles. Cook pasta until it is nearly but not quite tender. If sauce threatens to dry out, add a little pasta cooking water.
Drain pasta and finish cooking it in sauce. Serve, garnished with parsley or Parmesan.

Nutrition Facts : @context http, Calories 407, UnsaturatedFat 12 grams, Carbohydrate 58 grams, Fat 15 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 1028 milligrams, Sugar 11 grams

SIMPLE ZUCCHINI PASTA (BY MARK BITTMAN)

Simple Zucchini Pasta (By Mark Bittman) image

Make and share this Simple Zucchini Pasta (By Mark Bittman) recipe from Food.com.

Provided by blucoat

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

salt and pepper
1/4 cup extra virgin olive oil
5 -6 medium zucchini (rinsed, trimmed and cut into ribbons or coins)
1 large onion, chopped
2 -3 sprigs thyme
2 tomatoes (in wedges or roughly chopped, with their juice)
1/2 lb cut pasta (like ziti or penne)
freshly grated parmesan cheese or freshly chopped parsley (to garnish)

Steps:

Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add zucchini, onion and thyme, and cook, stirring occasionally. Add salt and pepper and adjust heat so onion and zucchini release their liquid without browning. Cook for about 20 minutes, or until very tender.
Add tomatoes and their liquid to zucchini and raise heat a bit so mixture bubbles. Cook pasta until it is nearly but not quite tender. If sauce threatens to dry out, add a little pasta cooking water.
Drain pasta and finish cooking it in sauce. Serve, garnished with parsley or Parmesan.

Nutrition Facts : Calories 396.8, Fat 14.9, SaturatedFat 2.1, Sodium 31.8, Carbohydrate 57, Fiber 5.8, Sugar 8.5, Protein 11.3

PASTA WITH CORN, ZUCCHINI AND TOMATOES

Pasta With Corn, Zucchini And Tomatoes image

The two things I love most about this dish of summer vegetables and pasta are the crunch of the corn against the tenderness of the pasta and the fact that I cannot seem to settle on a combination of flavorings that I think is best. Chile powder, a little bit of cayenne, perhaps some cilantro are all excellent choices. But with pasta this seems too heretical even for a culinary atheist like me, so I usually go in a tamer direction: a suspicion of garlic with some fresh tarragon or basil. It is flexible not only in its flavorings but in its ingredients. You can use onions, garlic or shallots, singly or in combination; add string beans (or even fresh limas) to the mix; substitute eggplant for the zucchini. Think of it as a delicious mélange of whatever is on hand.

Provided by Mark Bittman

Categories easy, quick, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Salt and pepper
3 tablespoons extra virgin olive oil, or 2 tablespoons oil and 1 tablespoon butter
1 cup corn kernels (from 2 or 3 ears)
1 cup diced zucchini or summer squash (from 2 or 3 small vegetables)
1 medium onion or 3 or 4 shallots, diced
1/4 teaspoon minced garlic, optional
1 or 2 sprigs tarragon
4 plum or 2 large tomatoes, diced
1 pound cut pasta, like penne

Steps:

Set a large pot of water to boil and salt it. Put 2 tablespoons oil in a large skillet over medium-high heat and add corn. Cook, stirring occasionally, until corn begins to brown. Add zucchini and some salt and pepper. Cook, stirring occasionally, until zucchini begins to brown.
Add onion or shallots and garlic if you are using it. Cook, stirring occasionally, until onion softens, about 5 minutes. Add tarragon and cook for 30 seconds, then tomatoes. Put pasta in boiling water and cook until tender but not mushy, 10 to 15 minutes.
While pasta cooks continue to cook sauce, reducing heat when tomatoes begin to break down. If sauce dries out (with plum tomatoes, this is likely), add some pasta cooking water, about 1/2 cup at a time. When pasta is done, drain it, toss with sauce and remaining oil or butter, and serve immediately.

Nutrition Facts : @context http, Calories 615, UnsaturatedFat 11 grams, Carbohydrate 101 grams, Fat 16 grams, Fiber 7 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 661 milligrams, Sugar 8 grams, TransFat 0 grams

ZUCCHINI CONFIT

Zucchini Confit image

Provided by Mark Bittman

Categories easy, quick, side dish

Time 10m

Number Of Ingredients 4

Ingredients

1 1/2 pounds of zucchini
1/4 cup butter or olive oil, or both
Salt and pepper, for seasoning
Parsley for garnish

Steps:

Cut 1 1/2 pounds zucchini crosswise into 1/2-inch pieces, put in a microwave-safe bowl with 1/4 cup butter or olive oil or both, season with salt and pepper and microwave, covered, stirring halfway, until tender, 4 to 6 minutes.
Garnish: Parsley.

Nutrition Facts : @context http, Calories 150, UnsaturatedFat 11 grams, Carbohydrate 6 grams, Fat 14 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 428 milligrams, Sugar 4 grams

Tips:

Select the Right Zucchini: Choose firm, unblemished zucchini with deep green color. Smaller zucchini tend to have fewer seeds and milder flavor.
Quick Cooking: Zucchini cooks quickly, so be careful not to overcook it. Aim for a slight crunch to retain its texture and vibrant color.
Use a Large Pan: Use a large skillet or saucepan to prevent overcrowding. This ensures even cooking and prevents the zucchini from steaming instead of sautéing.
Season Generously: Don't be afraid to season the zucchini well. Salt, pepper, garlic, and herbs like basil or thyme complement its delicate flavor.
Add Vegetables: Feel free to add other vegetables to the pasta, such as bell peppers, mushrooms, or cherry tomatoes, for a more colorful and flavorful dish.
Garnish Before Serving: Just before serving, garnish the pasta with freshly grated Parmesan cheese, chopped parsley, or basil for an extra layer of flavor and visual appeal.

Conclusion:

Zucchini pasta is a simple yet delicious dish that showcases the versatility of this summer squash. With minimal ingredients and quick preparation, it's a perfect weeknight meal or a light lunch option. Experiment with different seasonings, vegetables, and garnishes to create your signature zucchini pasta. Enjoy this healthy and flavorful dish as a satisfying meal that's both easy to make and packed with nutrients.