How To make Pasta with Zucchini
1/2 cup Coarsely chopped pancetta
see * Note
1/4 cup Olive oil
3 Garlic cloves :
chopped fine
1 1/2 pounds Zucchini cut julienne,
and drained well 1/2 cup Whipping cream
1/3 cup Freshly grated Parmesan cheese
Salt :
to taste Freshly-ground black pepper to taste 1 pound Dry pasta :
penne prefered
* Note: American bacon will work, but the flavor is very different. Heat a large frying pan and saute the pancetta until clear. Remove the meat and fat from the pan. Drain and discard the fat and set the meat aside. Add the olive oil to the pan and saute the garlic for just a moment. Add the well-drained zucchini and saute over high heat until the zucchini is hot but not mushy. Add the cream and stir. Cook the pasta (I prefer penne with this dish) and toss the above with the cooked pasta, adding the pancetta, cheese and salt and pepper to taste.
THE FRUGAL GOURMET by Jeff Smith
How To make Pasta with Zucchini's Videos
Fresh Pasta with Zucchini Cherry Tomatoes and Pancetta reduced in Balsamic Vinegar
How to Make FRIED ZUCCHINI PASTA Like an Italian (Spaghetti alla Nerano)
Fried Zucchini pasta known as “Spaghetti alla Nerano” is a classic example of a local dish. It was born in the small fishing village of Nerano back in 1952 thanks to Maria Grazia and became famous because it was served in her family restaurant (and it still is)! The complete recipe has never been revealed, but this is an authentic local take and sure tastes like a plate of Italy to me combining fresh zucchini and basil along with delicious cheese. The creamy sauce and aroma of basil work so well together and infuse the zucchini with the most delectable flavour…now all we need is a beautiful sea view..!
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to SPAGHETTI ALLA NERANO
0:41 Welcome to Vincenzo's Plate
1:26 Ingredients for Fried Zucchini Pasta
2:27 How to Make Fried Zucchini Pasta
5:34 Rest the zucchini
6:26 Boil the Spaghetti
6:45 Grate the provolone
7:40 assemble the Spaghetti alla Nerano
13:16 Time to Eat the Fried Zucchini Pasta, E ora si Mangia
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ZUCCHINI PASTA WITH LEMON GARLIC SHRIMP | a healthy, gluten-free, Whole 30 recipe
You guys know I love my zucchini noodles! And this zucchini pasta with lemon garlic shrimp is a delicious, gluten-free, low-carb, paleo and Whole 30 version of shrimp scampi and linguini. Traditional pasta is replaced with zucchini noodles (i.e. zucchini pasta) for a lighter, healthier, more veggie-packed and nutritious meal.
Make sure to check out my website all month for clean eating, Whole 30 recipes!
For the FULL Zucchini Pasta recipe:
*Note: to make this recipe Whole30 compliant, swap the white wine for chicken broth.
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Penne with Zucchini Crema | Everyday Gourmet S9 EP07
As seen on Everyday Gourmet.
Zucchini Pasta Recipe
This is the zucchini pasta everyone needs to try at least once! It's a great way to use up a mountain of zucchinis/courgettes because it cooks down to barely anything. If you have a huge harvest of zucchini this season, then you must make this!
This zucchini pasta is easy, light and hardly takes 20 minutes to put together. It's the perfect zucchini recipe when you need a quick meal. This Zucchini pasta might seem simple but even those who don't like zucchini will eat every last bite of this delicious zucchini dish!
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*RECIPE* (2 servings)
INGREDIENTS:
1 large or 2 medium zucchini’s
3-4 garlic cloves
20 Italian basil leaves
40g/1.5 oz feta cheese
120g/4 oz pasta (any kind)
4 tbsp extra virgin olive oil
Salt, pepper and water as needed
METHOD:
1. Set a pot of salted water to boil
2. Grate zucchini using the large side of a box grater and mince garlic
3. Blend feta cheese, basil, 2 tbsp of extra virgin olive oil and black pepper until smooth. If needed add 1-2 tbsp of water
4. On low flame, heat 2 tbsp extra virgin olive oil and sauté garlic for 30 seconds
5. Set the flame to medium, sauté zucchini with a pinch of salt
6. Start cooking the pasta simultaneously
7. Cook the zucchini until it’s soft. It should release water and be ready by the time the pasta is al dente
8. Toss in the cooked pasta along with half a cup of pasta water. Mix well to combine everything
9. Switch off the flame. Add the basil feta purée and mix until the pasta turns creamy. Add some pasta water if the sauce is too thick
10. Garnish with some more black pepper and enjoy you delicious zucchini pasta!
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SUBSTITUTES:
• No basil
Use 20-25 mint leaves
• No feta cheese?
Use ricotta or cottage cheese. Parmesan cheese can also be used
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TIPS:
• The feta basil sauce can also be used for zoodles/zucchini noodles
• This pasta tastes great the next day as well. Toss in some cherry tomatoes, olives and bell peppers to make a pasta salad
• Add sautéed shrimp for added protein
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