Best 5 Summer Zucchini Pasta Recipes
Summer is the season of bounty, when gardens are overflowing with fresh vegetables and herbs. Zucchini is one of the most prolific summer vegetables, and it can be used in a variety of dishes. Pasta is a classic summer dish, and zucchini pasta is a delicious and easy way to use up your summer zucchini. With its mild flavor and tender texture, zucchini pairs perfectly with a variety of sauces and toppings. Whether you prefer a light and refreshing sauce or a rich and creamy one, there is a zucchini pasta recipe out there to suit your taste.
Check out the recipes below so you can choose the best recipe for yourself!
SUMMER PASTA WITH ZUCCHINI, RICOTTA AND BASIL
A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market. Look for the best artisanal ricotta; top-quality ingredients make all the difference here.
Provided by David Tanis
Categories dinner, lunch, quick, weeknight, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 7 grams, Carbohydrate 66 grams, Fat 13 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 712 milligrams, Sugar 7 grams
ZUCCHINI SUMMER PASTA
This is a fast, cheap, warm, summer main dish -- angel hair, yellow squash and zucchini in a tomato sauce -- and a great way to use up your summer squash. Top with cheddar cheese!
Provided by BMBLOCK
Categories Side Dish Vegetables Squash Summer Squash
Time 30m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 486.5 calories, Carbohydrate 86.7 g, Cholesterol 7.6 mg, Fat 10.3 g, Fiber 10.8 g, Protein 17.7 g, SaturatedFat 2.5 g, Sodium 513.8 mg, Sugar 6.7 g
PASTA WITH SUMMER SQUASH AND ZUCCHINI
Another simple but tasty recipe from Leanne Ely's Menu Mailers (savingdinner.com). I love a quick, healthy meal especially when it gets me compliments from my hubby. I used wholemeal spirals instead of the linguine the original called for, and simplified the instructions to avoid dirtying an extra pan unnecessarily.
Provided by Gingernut
Categories European
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
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)
Provided by รก-24269
Number Of Ingredients 11
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
I'm always experimenting when my garden is cranking out zucchini and summer squash. This simple and healthy summer zucchini pasta is one of my latest wins. It's meatless, but you can add shredded chicken or grilled salmon for a heartier dish. -Beth Berlin, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 10 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 254 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 505mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein.
Tips:
- Choose fresh, tender zucchini. Look for zucchini that is deep green in color and has smooth, unblemished skin. Avoid zucchini that is yellow or has bruises or blemishes.
- Slice the zucchini thinly. This will help it cook evenly and quickly.
- Use a large skillet or pot to cook the zucchini. This will give the zucchini plenty of room to cook without overcrowding.
- Cook the zucchini over medium heat. This will help prevent it from burning.
- Stir the zucchini frequently while cooking. This will help ensure that it cooks evenly.
- Cook the zucchini until it is tender-crisp. You should be able to easily pierce it with a fork, but it should still have a slight crunch.
- Season the zucchini with salt, pepper, and other desired seasonings. You can also add fresh herbs, such as basil or oregano.
- Serve the zucchini immediately. It is best enjoyed hot or warm.
Conclusion:
Summer zucchini pasta is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. With just a few simple ingredients, you can create a flavorful and satisfying pasta dish that the whole family will love. So next time you're looking for a quick and easy meal, give summer zucchini pasta a try. You won't be disappointed!
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