**Summer in a Bowl: A Refreshing Farfalle Pasta with Zucchini, Mint, and Almonds**
As the sun shines and the days grow longer, our taste buds crave vibrant and refreshing flavors. Introducing a culinary delight that captures the essence of summer - Farfalle Pasta with Zucchini, Mint, and Almonds. This delectable dish is a symphony of colors, textures, and flavors that will tantalize your senses and leave you craving for more. Dive into a culinary journey where fresh zucchini, aromatic mint, and crunchy almonds dance harmoniously with tender farfalle pasta, coated in a zesty lemon-herb vinaigrette. With its minimal ingredients and effortless preparation, this recipe promises a delightful and healthy meal that is perfect for busy weeknights or casual gatherings. Prepare to embark on a culinary adventure that celebrates the beauty of seasonal produce and leaves you feeling energized and refreshed. Alongside the main recipe, discover variations and alternative cooking methods to suit your dietary preferences and culinary skills. From a vegan version to a speedy one-pot pasta, there's something for every home chef in this comprehensive guide to Farfalle Pasta with Zucchini, Mint, and Almonds.
PASTA WITH ZUCCHINI AND MINT
This minty Roman-style zucchini is wonderful with pasta or served on its own.
Provided by Martha Rose Shulman
Categories dinner, lunch, one pot, pastas, appetizer, main course
Time 30m
Yield Serves four
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil for the pasta. Meanwhile, heat the oil over medium heat in a large, heavy nonstick skillet, and add the zucchini. Cook, stirring or shaking the pan, until the zucchini is tender, 10 to 15 minutes. Season generously with salt and pepper. Add the sugar, and stir in the vinegar, lemon zest and mint. Remove from the heat, and keep warm while you cook the pasta.
- When the water comes to a boil, salt generously and add the pasta. Cook al dente, following the timing instructions on the package. Add 1/2 cup of the pasta cooking water to the zucchini, then drain the pasta and toss with the zucchini. Serve, passing the cheese at the table for sprinkling.
Nutrition Facts : @context http, Calories 409, UnsaturatedFat 6 grams, Carbohydrate 70 grams, Fat 9 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 628 milligrams, Sugar 7 grams
PASTA WITH ZUCCHINI AND MINT
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve about 1 1/4 cups cooking water, then drain.
- Meanwhile, pulse the bread in a food processor to make coarse crumbs. Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add the breadcrumbs and toss until toasted, 4 minutes. Transfer to a small bowl and stir in 1 tablespoon mint, 1 teaspoon lemon zest, 1/4 teaspoon salt and a few grinds of pepper.
- Wipe out the skillet and return to medium heat. Add 1 tablespoon olive oil and the pancetta. Cook until the pancetta is crisp around the edges, about 2 minutes. Add the red onion and cook until it starts softening, about 2 minutes. Increase the heat to medium high, add the zucchini and season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until lightly browned around the edges, about 2 minutes. Add 3/4 cup of the reserved cooking water and cook until the zucchini is tender, 2 to 3 minutes.
- Add the pasta to the skillet. Drizzle the remaining 1 tablespoon olive oil on top and toss, adding the remaining cooking water as needed to loosen. Remove the skillet from the heat; add the cheese and the remaining 1 tablespoon mint and 1 teaspoon lemon zest. Top with the seasoned breadcrumbs.
SPAGHETTI WITH ZUCCHINI AND ALMONDS
A fantastic light and healthier pasta dish with zucchini that works very well as a balanced vegetarian main course. Serve with freshly grated Parmesan cheese.
Provided by Melanie Booth
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 45m
Yield 2
Number Of Ingredients 10
Steps:
- Heat a small pan over medium heat. Add almonds and toast, about 2 minutes. Let cool slightly and roughly chop.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- While pasta cooks, add olive oil to a saucepan over medium heat. Add zucchini, garlic, salt, and pepper and fry until tender, 3 to 5 minutes.
- Reserve 1/4 cup of the pasta cooking water and drain. Add cooked spaghetti to the saucepan with the zucchini. Add butter, parsley, lemon zest, lemon juice, and toasted almonds and stir to coat.
Nutrition Facts : Calories 541.2 calories, Carbohydrate 64.4 g, Cholesterol 10.8 mg, Fat 25.9 g, Fiber 5.5 g, Protein 14.6 g, SaturatedFat 5.2 g, Sodium 128.9 mg, Sugar 4.9 g
FARFALLE WITH ZUCCHINI, YELLOW SQUASH AND MINT
Steps:
- 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 and garlic; cook, stirring, for 2 minutes. Add the zucchini and yellow squash and 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.
FARFALLE PASTA WITH ZUCCHINI, MINT, AND ALMONDS
Make and share this Farfalle Pasta With Zucchini, Mint, and Almonds recipe from Food.com.
Provided by Kree6528
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Set the pasta water to boil.
- Place zucchini in saucepan, cover with water, bring to a boil and cook till tender. Drain.
- Place mint, almonds, garlic and olive oil in a food processor. Mince finely.
- Add zucchini. Puree.
- Add salt and pepper to taste.
- Cook and drain the pasta, pour into serving bowl.
- Add zucchini mixture and toss well.
Nutrition Facts : Calories 628.3, Fat 19.4, SaturatedFat 2.6, Sodium 55.7, Carbohydrate 95.7, Fiber 7.5, Sugar 6.6, Protein 19.6
FARFALLE WITH ZUCCHINI, YELLOW SQUASH, AND MINT
Make and share this Farfalle With Zucchini, Yellow Squash, and Mint recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 42m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta in lots of boiling, salted water; stirring occasionally, until al dente (10-12 minutes).
- Before draining, ladle out ½ cup of boiling cooking water and reserve.
- Heat the oil in a big skillet over medium heat; add in scallion and garlic; cook and stir for 2 minutes.
- Add in the zucchini and yellow squash; cook and stir over med-low heat just until wilted, about 3 minutes.
- Toss the pasta with the zucchini mixture; stir in the basil, mint, reserved pasta water, and cheese; season w/ salt and pepper if needed.
- Spoon onto plates and serve with extra sprinkling of cheese, if desired.
Nutrition Facts : Calories 379.8, Fat 5.2, SaturatedFat 1, Cholesterol 0.9, Sodium 36.5, Carbohydrate 69.8, Fiber 4.1, Sugar 3.2, Protein 13.3
CREAMY PASTA WITH ROASTED ZUCCHINI, ALMONDS AND BASIL
Whole-grain pasta offerings on supermarket shelves have expanded with gusto. Unlike the gluey, good-for-you-but-not-your-tastebuds pastas of yore, the best whole-grain brands are firm-textured and tasty. The warm, nutty flavor of varieties like these is robust enough to stand up to intense, complicated sauces, yet satisfying with just a little butter and Parmesan shaved over the top. Here, pasta with creamy goat cheese and a bite of citrus is enough to keep even the most staunch of whole-wheat opponents satisfied.
Provided by Melissa Clark
Categories dinner, easy, weekday, pastas, main course
Time 45m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat oven to 500 degrees. Toss the zucchini and oil with 1/2 teaspoon salt and pepper to taste. Arrange zucchini on a baking sheet in a single layer. Roast, tossing occasionally, until golden and tender, 20 to 30 minutes.
- Meanwhile, toast the almonds in a skillet over medium heat until golden, 3 to 4 minutes. Transfer to a small bowl.
- Simmer the cream and basil sprig in a small saucepan over medium heat until reduced to 1/4 cup, about 7 minutes. Whisk in the goat cheese until the sauce is smooth. Remove from heat; stir in lemon zest and 1/4 teaspoon salt. Cover and keep warm.
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain well. Toss the pasta with the cream sauce. Serve topped with the zucchini and almonds.
Nutrition Facts : @context http, Calories 642, UnsaturatedFat 18 grams, Carbohydrate 73 grams, Fat 34 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 14 grams, Sodium 821 milligrams, Sugar 6 grams, TransFat 0 grams
Tips:
- Choose the right pasta: Farfalle, also known as bow-tie pasta, is a great choice for this recipe as it holds the sauce well and is a fun shape for a summer dish.
- Use fresh, seasonal ingredients: Zucchini, mint, and almonds are all at their best during the summer months. Using fresh ingredients will give your dish the best flavor.
- Don't overcook the zucchini: Zucchini is a delicate vegetable that can easily become overcooked. Cook it for just a few minutes until it is tender but still has a slight crunch.
- Toast the almonds: Toasting the almonds will bring out their flavor and make them more fragrant. You can toast them in a dry skillet over medium heat for a few minutes.
- Add the mint at the end: Mint is a delicate herb that can easily be overwhelmed by other flavors. Add it to the dish at the very end to preserve its fresh flavor.
Conclusion:
This farfalle pasta with zucchini, mint, and almonds is a light and refreshing summer dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. If you like a more spicy dish, you can add a pinch of red pepper flakes. If you prefer a more herbaceous flavor, you can add more mint or basil. No matter how you choose to make it, this dish is sure to be a hit.
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