Best 5 Summer Zucchini Pasta Recipes

SUMMER PASTA WITH ZUCCHINI, RICOTTA AND BASIL

Steps:

• Put a pot of water on to boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.
• Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor). Stir in 3 tablespoons olive oil.
• Salt the pasta water well and put in the pasta, stirring. Boil per package instructions but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water.
• Add cooked pasta to zucchini in skillet and turn heat to medium-high. Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary. Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.

ZUCCHINI SUMMER PASTA

Steps:

• In large skillet, over medium heat, saute garlic and onion in butter and oil about 2 minutes. Reduce heat, and layer zucchini and yellow squash slices on top of onion and garlic. Add salt and pepper, cover and steam 10 minutes, or until squash is tender.
• While vegetables are steaming, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Add the crushed tomatoes to the zucchini mixture, stir and heat slightly, but do not cook the tomatoes. Serve the zucchini sauce over the pasta.

PASTA WITH SUMMER SQUASH AND ZUCCHINI

Steps:

• In a large skillet, saute zucchini, yellow squash, onion and garlic in olive oil until vegetables are almost tender. Add basil and spaghetti sauce and stir until warmed through.
• Spoon sauce over hot linguini. Toss to coat well. Top with cheeses.

SUMMER PASTA WITH ZUCCHINI, RICOTTA AND BASIL RECIPE - (4/5)

Steps:

• Put a pot of water on to boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat. Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor). Stir in 3 tablespoons olive oil. Salt the pasta water well and put in the pasta, stirring. Boil per package instructions but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water. Add cooked pasta to zucchini in skillet and turn heat to medium-high. Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary. Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.

SUMMER ZUCCHINI PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a Dutch oven, heat oil over medium-high heat. Add zucchini and yellow squash; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes, basil, rosemary, salt and pepper flakes; heat through. Drain pasta; serve with zucchini mixture. If desired, top with additional basil.