Zucchini Noodles with Garlic, Butter, & Parmesan - So Good!! And no carb crash!
Full Recipe Here ????
INGREDIENTS
2 medium zucchini
2 Tablespoons (30 g) butter
3 large cloves garlic , minced (or to taste)
3/4 cup (75 g) parmesan cheese (approximately)
kosher salt , to taste
black pepper , to taste
1/4 teaspoon (1.25 ml) red chili flakes
???? Print Full Recipe Here ????
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ROASTED ZUCCHINI with Spaghetti #zucchini_recipes
The summer season cannot be complete without these roasted zucchini with spaghetti. Get the recipe now.
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How to make Roasted Zucchini with Spaghetti:
Materials
9 Oz Spaghetti 255g
1 Oz Zucchini 2 small zucchinis
1 Cup Chopped Green Bell Pepper
2 Tbsp Extra Virgin Olive Oil
1 Cup Panko Breadcrumbs 200g
4-5 Cloves Minced Garlic
½ Tsp Cayenne Pepper
½ Tsp Kosher Salt Or AS PER TASTE
½ Tsp Freshly Grounded Black Pepper
¼ Cup Mozzarella Cheese shredded at home
2-3 Spring Chopped Cilantro
Instructions
1. Bring a Pot of water to boil and cook pasta as per package directions.
2. In a skillet add some extra virgin olive oil and throw in chopped zucchini along with chopped bell peppers and garlic.
3. Season it with Salt and Black Pepper as per your taste and stir over high heat until the veggies get roasted completely
4. Add the cooked spaghetti in the skillet and stir well. Add shredded Mozzarella Cheese and mix well until it combines.
5. In a non-stick pan, heat a knob of butter. Throw in some chopped garlic, panko breadcrumbs, and some cayenne pepper.
6. Give all of that a good stir over high heat and turn off the flame when the mixture turns slightly golden brown.
7. Serve Spaghetti with roasted zucchini and bell pepper. Top with the spicy buttery breadcrumb mix. Enjoy!
Fried ZUCCHINI Pasta Recipe (Spaghetti alla Nerano) | Stanley Tucci's favorite? | Italian Cooking
WATCH how to make an INCREDIBLY easy and delicious zucchini pasta recipe from the Naples region of Italy! This pasta recipe is called 'Spaghetti alla Nerano' in Italian. All you need to make it is spaghetti, provolone cheese, Parmigiano Reggiano cheese and, the secret ingredient: fried zucchini! Featured in the Stanley Tucci documentary Searching for Italy! #pastarecipes
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In this PIATTO™ video recipe, we present:
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Zucchini Pasta Recipe from Naples | Spaghetti + Fried Zucchini + Provolone & Parmigiano!
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This is a deliciously creamy, cheesy pasta dish made extra special by the addition of fried zucchini. It's super popular in Italy these days!
The origin of this dish comes primary from stories and legends. This zucchini pasta recipe could have been invented in the 1500's when a restaurant owner from the bay of Nerano decided to combine fried zucchini with provolone from the region.
Which cheese to use?
Provolone 'del Monaco' cheese is used in the traditional version of this Italian recipe. This Italian cheese can be hard to find, so it's fine to reach for 'caciocavallo' or a smoked provolone that is just a bit peppery.
#pasta #spaghetti #italianfood #zucchini
INGREDIENTS
zucchini: 1.5 lb (600 g); sliced thinly
provolone cheese: 5 oz (150 g); shredded
parmigiano reggiano cheese: 1 oz (30 g ); finely grated
garlic: one clove
sunflower oil or similar: as needed for frying
olive oil: 4 tbsp (40 g)
spaghetti: 11 oz (320 g)
salt: to taste
fresh basil: a few leaves (optional)
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Zucchini and Tomato Pasta with Olives recipe
Light and tasty. Zucchini and fresh tomato olive pasta. An easy family recipe for weeknights ready in 30 min total from when you open the fridge to when you serve it to the table. A great way to offer zucchini to your little ones.
Ingredients:
1 lb. Short shaped pasta (boil in water salted with 1 Tbsp sea salt)
4 medium zucchini, cut in pieces
2 medium red onions, minced
5 super ripen tomatoes, peeled and seeds removed. Pulp only, roughly chopped
4 Tbsp olive oil
1/2 tsp sea salt
3 Tbsp Taggiasca olives, pitted and minced
6 basil leaves
6 Tbsp grated Parmesan cheese
Procedure.
Bring to boil a large pot full of water and add the pasta when the water is boiling. Add also 1 tbsp of sea salt. Reserve 1 cup of starchy boiling water to thin the sauce if needed.
In a skillet, heat the olive oil for 1 min at medium. Add the red onion and cook for 3/4 minutes up until nicely golden. Stir every minute. Add the zucchini, adjust with salt and keep cooking for another 5 minutes until the zucchini are nice and tender. Then add the tomato pulp and the olives, stir and turn the heat off. You do not want the tomato to cook. Drain the pasta and combine with the sauce. Add some of the starchy water from the pasta to thin the sauce if needed. Add the Parmesan cheese, fresh basil, mix and serve!
THE BEST WAY TO COOK ZUCCHINI NOODLES - HOW TO COOK ZOODLES (good recipe for
Here is a link to my newer zucchini video -
Hi everyone!
Today I will share with you the best way to cook zucchini noodles or zoodles.
After you make your zucchini into pasta or noodles, preheat olive oil under high heat. When the olive oil is nice and hot, place the zucchini noodles in the pan and add garlic salt and black pepper to taste. Cook the zoodles for abut 2 minutes total while constantly turning them over so they don't burn.
When the liquid evaporates, strain the noodles for a minute or so and serve them with your favorite sauce.
I like them with marinara sauce, but my favorite is my homemade Alfredo sauce.
I hope you enjoy!
#recipesresimple #zoodles #vegan
HOMEMADE MARINARA SAUCE FROM SCRATCH:
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Zucchini Tomato Pasta Recipe | Easy Vegetarian and Vegan Recipes | Italian Tomato Pasta
Zucchini Tomato Pasta Recipe | Easy Vegetarian and Vegan Recipes | Italian Tomato Pasta
???? Let me know if you enjoyed my easy vegan pasta recipe.
▶️ RECIPE INGREDIENTS: (3 servings approx.)
???? To Cook Pasta:
Penne Pasta or Spaghetti (or any pasta of your choice) - 200 to 250g / 2 to 2+1/2 cups approx.
✅(CHOOSE THE QUANTITY OF PASTA DEPENDING ON HOW SAUCY YOU WANT THE DISH TO BE)
8 Cups Water
2 Teaspoon Salt (I have added pink Himalayan salt)
???? Other Ingredients:
3 Tablespoon Olive Oil
130g / 1+1/4 cup approx. Onion - Thinly Sliced
3 to 4 garlic cloves / 1 Tablespoon approx. Garlic - finely chopped
1/4 to 1/2 Teaspoon Chili Flakes or to taste
2+1/2 Tablespoon Tomato Paste
(If you like your pasta more zesty, slightly increase the quantity of the tomato paste)
350g / 3 Cups approx. Zucchini - Cut in 1/2 inch semi circle pieces
3/4 Cup Pasta Cooking Water OR AS REQUIRED
200g / 1+1/4 Cup approx. Cherry or Grape Tomatoes
Salt to taste (I have added total 1/4 +1/2 Teaspoon of pink himalayan salt)
Drizzle of Olive Oil (I added 1 tablespoon of organic cold pressed Olive Oil)
1/2 Teaspoon Freshly Ground Black Pepper or to taste
12g / 1/2 Cup Fresh Basil or to taste
▶️ METHOD:
Start by chopping the vegetables and set aside. Generously salt a pot of boiling water and add the penne pasta. Cook the pasta until it's Al dente (as per the package instructions).
✅ ???? DO NOT OVER COOK THE PASTA, cook it al dente because we will be further cooking it in the tomato sauce later, so just cook it al dente.
To a heated pan, add olive oil, onion and 1/4 teaspoon salt. Cook the onion on medium to medium-high heat (depending on the heat of your stove) until it's soft and translucent. It will take about 2 to 3 minutes. Do not brown the onions.
Now reduce the heat to low and add garlic and chili flakes. Cook on low to medium-low heat for about 1 minute or until fragrant. Then add the tomato paste. Mix well. Now add the zucchini. Turn the heat to medium-high and fry the zucchini along with the tomato paste for about 2 minutes, to cook out the raw flavour of the tomato paste.
✅ ???? NOTE: If you like your pasta more zesty, you can slightly increase the quantity of tomato paste
Then add the pasta cooking water to the pan to make a sauce, mix well and bring to a boil. Once it comes to a boil, add the Cherry/grape tomatoes and cook on medium-high heat for about 2 minutes or until the tomatoes start to disintegrate. Now add the cooked pasta and mix well. Add salt to taste and mix again (I have added 1/2 teaspoon of pink Himalayan salt).
✅ ???? NOTE THAT THE PASTA COOKING WATER ALREADY HAS SALT IN IT, so add the salt accordingly.
Mix well and cook on medium heat for another 2 minutes or so. By now the tomatoes and the pasta water together would have created a nice silky sauce. If the pasta starts to get dry add some more cooking pasta water. Turn off the stove.
Garnish with freshly ground black pepper, drizzle of a good quality Extra virgin Olive Oil and fresh basil. Mix and serve hot.
▶️ IMPORTANT NOTES:
???? CHOOSE THE QUANTITY OF PASTA DEPENDING ON HOW SAUCY YOU WANT THE DISH TO BE. (Anywhere from 2 to 2+1/2 cups)
???? DO NOT over cook the pasta. Cook the pasta Al dente, as we will be further cooking it in the tomato sauce later
???? Reserve at least 1+1/2 cup of the pasta cooking water for the sauce before draining the pasta
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, reduce the heat
???? Fry the onions until soft and translucent. Do not have to brown the onions
???? Sometimes a batch of cherry/grape tomatoes can be a bit sour, so in that case add 1/4 teaspoon of sugar to balance out the acidity/sourness
???? PLEASE NOTE THAT THE PASTA COOKING WATER ALREADY HAS SALT IN IT, so add the salt to the dish accordingly
???? If the pasta sauce starts to get dry, add some more of the reserved pasta cooking water, do not add cold water to it
???? If you like your pasta more zesty, you can slightly increase the quantity of the tomato paste
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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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