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How To make Farfalle with Zucchini, Yellow Squash and Mint
12 ounces farfalle (butterfly-shaped pasta; also
-- called bow ties) 1 tablespoon extra-virgin olive oil or unsalted butter
1 scallion
trimmed, thinly
:
sliced 1/2 garlic clove finely chopped
2 small zucchini :
scrubbed, trimmed,
very thinly sliced 1 small yellow squash :
scrubbed, trimmed,
-- very thinly sliced 1/4 cup chopped fresh basil leaves
1 tablespoon minced fresh mint leaves
1 tablespoon grated parmigiano-reggiano or pecorino plus
more for :
romano topping
Cook the pasta in plenty of boiling, salted water, stirring occasionally, until al dente, or firm to the bite, 10 to 12 minutes. Before draining, ladle out 1/ 2 cup of the boiling cooking water and reserve.
Meanwhile, heat the oil in a large skillet over medium heat. Add the scallion a nd garlic; cook, stirring, for 2 minutes. Add the zucchini and yellow squash an d cook, stirring, over medium-low heat just until wilted, about 3 minutes.
Toss the pasta with the zucchini mixture and stir in the basil, mint, reserved cooking water and 1 tablespoon of the cheese. Spoon onto plates, and serve with a light sprinkling of cheese over each serving.
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How To Make Zucchini and Artichoke Pasta Salad | Vegetarian Meal Option
How To Make Zucchini and Artichoke Pasta Salad | Vegetarian Meal Option! A top tier vegetarian pasta salad that cooks up really quickly and feeds a small family! This zucchini and artichoke pasta salad is an easy and impressive dish to make for dinner!
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#zucchini #artichoke #chefviccuisine #chefvic #zucchiniandartichoke
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INGREDIENTS
1 cup (80g) Farfalle Pasta
1 tbsp (18g) salt
1 medium zucchini, sliced and quartered
1⁄2 cup (100g) Roma tomatoes, roasted
1⁄2 cup (100g) artichoke hearts, drained and quartered
1⁄2 - 1 cup (30g) baby spinach
3 tbsp (45mL) olive oil
1 tbsp (6g) oregano
1 tbsp (6g) garlic powder
1 tsp (2g) red chili flakes
1⁄4 cup (30g) Asiago cheese, shredded
Salt and Black Pepper to taste
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TIMESTAMPS
0:00 Intro
0:37 Ingredients & Method
3:17 Results
4:00 Outro
Zucchini Sweet Peas Pancetta Pasta Recipe
Zucchini Sweet Peas Pancetta Pasta. Easy&tasty! The saltiness of the pancetta is well balanced by the sweetness of the veggies. Totally kids approved ????
Ingredients:
1 lb short shaped pasta
1 small onion, minced
120gr pancetta (bacon can work if you cannot find it), in small cubes
3 medium zucchini, chopped in small pieces
2 cups sweet peas
1 Tbsp parsley, minced
6 Tbsp grated Parmesan cheese
Enjoy!!
20-minute Zucchini Pasta
Get the Recipe:
⭐️ Zucchini pasta, as in pasta with zucchini, is a creamy and easy one-pot recipe to have as a tasty weeknight dinner for the whole family.
⭐️ Ingredients
Main Ingredients
2 tablespoons extra virgin olive oil
1 yellow onion
4 cloves garlic
6 cups (27 oz) zucchini grated with the large holes of a box grater
1 teaspoon oregano or thyme
1 teaspoon salt or more to taste
½ teaspoon black pepper
12 ounces pasta rotini, fusilli, farfalle, penne, or other
3 cups vegetable broth start with 2 cups or 500 g and add more if necessary
½ cup parmesan cheese grated, or dairy-free cheese
½ cup greek yogurt or dairy-free yogurt
¼ packed cup basil leaves
Garnish with
1 medium lemon the grated zest
2 tablespoons pinenuts
Metric:
Main Ingredients
30 grams extra virgin olive oil
1 yellow onion
4 cloves garlic
780 grams zucchini grated with the large holes of a box grater
1 teaspoon oregano or thyme
1 teaspoon salt or more to taste
½ teaspoon black pepper
340 grams pasta rotini, fusilli, farfalle, penne, or other
750 grams vegetable broth start with 2 cups or 500 g and add more if necessary
50 grams parmesan cheese grated, or dairy-free cheese
100 grams greek yogurt or dairy-free yogurt
¼ packed cup basil leaves
Garnish with
1 medium lemon the grated zest
2 tablespoons pinenuts
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Cooking with Carmelina Orecchiette with Sauteed Cannellini Beans and Zucchini
Carmelina 'e...San Marzano® Italian Datterini and Carmelina Brands® Italian Cannellini Beans are sautéed with onion, garlic and zucchini, and then tossed with Orecchiette pasta. A simple and delicious Mediterranean inspired dish. Perfect for Meatless Mondays or Wine Wednesdays!
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INGREDIENTS
4 tablespoons - Olive oil
1/2 each - Brown onion, finely chopped
3 each - Garlic cloves, finely chopped
2 each - Zucchini (medium), 1/2-inch cubes
2, 14.28 oz cans - Carmelina Brands® Italian Cannellini Beans, rinsed and drained
2, 14.28 oz cansCarmelina 'e... San Marzano® Italian Datterini (Petite Peeled Date Tomatoes) in Puree
To taste - Salt and black pepper
12 ounces (dry) - Orecchiette Pasta, cooked al dente
Garnish - Parmesan cheese (shaved)
1 tablespoon - Fresh basil, chiffonade
DIRECTIONS
In a large saucepan, heat oil over medium heat. Add onions and garlic, and sauté until translucent; about 5 to 7 minutes. Add zucchini and continue to cook for an additional 5 minutes, stirring occasionally. Add Carmelina Brands® Italian Cannellini Beans and carefully stir in the Carmelina ‘e…San Marzano® Italian Datterini (Petite Peeled Date Tomatoes) in Puree. Bring sauce to a boil, and then reduce down to a simmer. Season to taste with salt and pepper. Continue to cook on low heat for about 10 minutes. Check seasonings. Toss the sauce with cooked Orrechiete pasta, garnish with Parmesan cheese and basil, and serve. Mangia bene!
Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc.
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How Italians Cook SQUASH | Italian Squash & Pumpkin Recipes
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We LOVE this time of year, because we have an excuse to eat squash all the time! Every year, Eva introduces me to new squash and pumpkin recipes, and this year is no different. Today, she's sharing some delicious, Italian squash recipes with us!
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00:00 - Eva's First Jack-O-Lantern
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#squash #pumpkin #recipe