Best 3 Francos Pasta With Zucchini And Potatoes Recipes
Tantalize your taste buds with Franco's Pasta with Zucchini and Potatoes, a symphony of flavors that will transport you to the heart of Italy. This delectable dish combines the freshness of zucchini, the heartiness of potatoes, and the comforting embrace of pasta, all harmoniously bound together by a savory tomato sauce. Embark on a culinary journey as we unveil the secrets behind this classic Italian recipe. Discover the art of selecting the perfect ingredients, the delicate balance of flavors, and the techniques that elevate this dish from ordinary to extraordinary.
In addition to the classic pasta dish, we present tantalizing variations that cater to diverse preferences and dietary needs. Indulge in the vibrant flavors of the Zucchini and Potato Pasta in a Creamy Pesto Sauce, where the nutty richness of pesto complements the natural sweetness of the vegetables. For a lighter yet equally satisfying option, try the Zucchini and Potato Pasta in a Simple Garlic and Olive Oil Sauce, a testament to the power of simple, wholesome ingredients. And for those seeking a vegan delight, the Vegan Zucchini and Potato Pasta with Sun-Dried Tomato Sauce offers a symphony of flavors that will leave you craving for more.
FRANCO'S PASTA WITH ZUCCHINI AND POTATOES
Provided by Faith Willinger
Categories Pasta Potato Side Vegetarian Quick & Easy Zucchini Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- In a 6-quart kettle bring 5 quarts water to a boil. Peel potato and cut into 1/2-inch dice. Add potato and salt to boiling water and boil 2 minutes. Add zucchini and pasta and boil until pasta is al dente.
- Drain pasta and vegetables in a colander, reserving 1/2 cup cooking liquid, and in a bowl toss pasta and vegetables with oil, basil or parsley, reserved cooking liquid, and Parmesan. Season with additional salt and pepper.
ZUCCHINI AND POTATO BAKE
This is a very easy and delicious dish that I like to make as a side dish for my summer barbecues.
Provided by Jana
Categories Side Dish Vegetables Squash Zucchini
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
- Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 35 g, Fat 9.8 g, Fiber 4.8 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 108 mg, Sugar 3.6 g
THAT ZUCCHINI SPAGHETTI STANLEY TUCCI LOVES (SPAGHETTI ALLA NERANO)
After listening to Stanley Tucci lose his mind about this pasta and calling it life-changing and one of the best things he's ever eaten, I decided I'd give it a try. The results were amazing and the key to getting the toasted sweet taste of the zucchini was deep-frying it!
Provided by Chef John
Categories Vegetarian Zucchini Main Dishes
Time 8h55m
Yield 2
Number Of Ingredients 9
Steps:
- Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
- Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.
- Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.
- As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.
- Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.
- Serve with more grated cheese and fresh basil.
Nutrition Facts : Calories 1016.2 calories, Carbohydrate 62.5 g, Cholesterol 56.5 mg, Fat 78.1 g, Fiber 8.3 g, Protein 23.3 g, SaturatedFat 19.6 g, Sodium 479.3 mg, Sugar 11.9 g
Tips:
- For a richer flavor, use freshly grated Parmesan cheese.
- If you don't have a mandoline, you can use a sharp knife to thinly slice the zucchini and potatoes.
- To prevent the pasta from sticking, cook it in a large pot of boiling water.
- Don't overcook the pasta, as it will become mushy.
- Add the zucchini and potatoes to the pasta during the last few minutes of cooking, so that they remain slightly crunchy.
- Season the pasta with salt and pepper to taste.
- For a vegetarian version of this dish, omit the pancetta.
- Serve the pasta with a side of crusty bread.
Conclusion:
Pasta with zucchini and potatoes is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover pasta. With its simple ingredients and bold flavors, this dish is sure to please everyone at the table.
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