These cookies do not store any personal information. This recipe was originally posted August 1, 2018, we’ve tweaked it a bit since then. 4. I’m George – a grandpa, teacher and now apparently blogger! I typically add about a tablespoon of salt to the pot. they tasted very good. Next, add in your garlic and cook for 30 seconds until it becomes fragrant (that should get your taste buds going). These cookies will be stored in your browser only with your consent. In a pan, you’ll be making the creamy sauce using cream cheese, garlic, tomato paste, spinach, zucchini and tomatoes. With it, you can make a little bit of a sauce without having to use marinara, heavy cream or butter as a base. No you are not most people! My pasta with zucchini recipe makes a quick and light summer dinner. Submit your question or recipe review here. https://www.inspiredtaste.net/29992/garlic-zucchini-pasta-recipe Toss spaghetti with zucchini and garlic oil. I love seeing what you’ve made! Add the Italian seasoning, dried oregano and salt and pepper to taste. Cook the pasta al dente and add the hot, drained pasta to the pan. My whole family loved it. Home-cooked recipes from a professional chef. Season zucchini with salt and pepper. First, cook the pasta in a pot of salted water. Pasta with vegetables is a great way to use up all those veggies in the fridge that are about to go bad. Required fields are marked *. Add the shredded zucchini and season with salt a pepper. You need about 5- 6 cups of chopped or sliced veggies. Stir until the garlic gives off an aroma and begins to sizzle. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results. Using a box grater, shred the zucchini, then squeeze out the juices using your hands. It has a mellow flavor yet richness from the Parmesan. Then you add the pasta to the pan and stir until it’s covered with the sauce. Add the shredded zucchini and season with salt a pepper. Sauté until zucchini is crisp-tender, 3 to 5 minutes. Thank you so much for your kind words Lena! Savor this garlicky pasta recipe – it is tossed in sautéed zucchini and topped with shredded parmesan. So happy to hear Beverly! Don’t overcook the zucchini noodles or else they’ll become mushy. Savor this garlicky pasta recipe - it is tossed in sautéed zucchini and topped with shredded parmesan. First, cook the pasta in a pot of salted water. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. My pasta with zucchini recipe makes a quick and light summer dinner. You can use canned chopped or crushed tomatoes if you prefer. 1. I often use brown or white onions. ; Zucchini: I cut my zucchini vertically into 4 quarters and then into slices.You can simply slice or dice them, just keep more or less the same size. as long as you plan ahead. What I love most about this dish is that it’s so easy and quick to throw together. The light sauce is made by sauteing the fresh vegetables with onions, garlic, tomatoes and spices and mixing it with a little bit of the pasta water. Cook the pasta al dente and add the hot, drained pasta … Drain pasta and reserve about 1 cup of the cooking liquid. Optionally you can also add Parmesan cheese or mozzarella, but I didn’t do it and it was also good. I made a few minor adjustments according to my taste buds, but you’re more than welcome to follow her original recipe. It still is to this day. Its a staple in our home too!:). Follow me on social media for more recipe ideas & inspiration! Tag me on Instagram at. When garlic starts sizzling in oil, add shredded zucchini. Peeled zucchini noodles are mushy and have a little crunch, so the skin is needed to give them texture and crunch. The noodles should be cooked to al dente (just like pasta). With the right guidance, you (yes, you!) This was our lunch today. Mix to combine. Looking for more easy chef-approved recipes? Add the tomatoes, olives, capers and red pepper flakes. Cook the pasta in a cooking pot with salted, boiling water according to package instructions. Whether it’s in an Alfredo, tomato or olive oil based sauce, I’ll choose pasta over anything. Still delicious! How much salt depends on the other ingredients you will be adding to your pasta at the end. Return the drained pasta to the cooking pot and add the veggie mixture, a bit of the pasta water and fresh basil. This post may contain affiliate links. That is the only way to boost the flavor of plain pasta. This website uses cookies to improve your experience while you navigate through the website. Facebook If you make a recipe from my blog, be sure to tag @simplyhomecooked on Instagram for a chance to be featured! In a non-stick skilled add the cream cheese, tomato paste and 1 garlic clove and 2-3 tbsp water. Your email address will not be published. Ever since I was a child, pasta was a notorious weakness of mine. You are one unique and wonderful reader who thoughtfully left me a review. I have plenty of zucchini noodle recipes on here, but this is my first time posting a pasta recipe with a zucchini sauce. This is one of those recipes you can customized any way you want. I wasn't even sure what to name this recipe, since searching for zucchini pasta … Easy vegetarian creamy pasta with spinach, garlic and zucchini - you can make this tasty pasta dish for dinner in about 20 minutes! It’s super easy. Just one word DELICIOUS!! This meatless pasta recipe can be made with any vegetable of your choice. But opting out of some of these cookies may have an effect on your browsing experience. Add a few good pinches of salt and pepper. While the pasta cooks, saute the garlic in olive oil over low heat. Adding salt to the water will enhance the flavor of the pasta at the end. Serve warm or at room temperature. Heat oil in a large non-stick frying pan over medium-high heat. Heat the olive oil in a pan over medium heat, then add the minced garlic. How to Make Pasta with Zucchini. The preparation didn’t take me much time at all (and I needed that)! Something I always do when I cook pasta is to reserve some of the cooking liquid (aka pasta water).

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