**Lemon Zucchini Pasta: A Delightful Combination of Freshness and Simplicity**
Indulge in the vibrant flavors of lemon zucchini pasta, a culinary masterpiece that embodies the essence of summer. This dish tantalizes the taste buds with its harmonious blend of bright lemon, tender zucchini, aromatic herbs, and savory Parmesan cheese. Prepared using simple yet effective techniques, lemon zucchini pasta is a symphony of flavors that celebrates the beauty of fresh, seasonal ingredients. With variations that cater to different dietary preferences, including a vegan option, this versatile dish promises a delightful experience for every palate. Embark on a culinary journey as we unveil the secrets behind this refreshing pasta dish, offering step-by-step instructions and insightful tips to guide you towards a successful and flavorful creation.
PASTA WITH ZUCCHINI, FETA AND FRIED LEMON
This is a less saucy, more pasta-salad-like pasta, which is to say it's best served at room temperature after being carted to an outdoor location and eaten directly from the container. The zucchini mixture should be deeply flavorful and concentrated, rather than loose or watery. If you're looking for something saucier, add more olive oil (not pasta water) as needed to coat each piece of pasta before serving.
Provided by Alison Roman
Categories dinner, lunch, weekday, pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook pasta in a large pot of salted boiling water until al dente. Drain and rinse pasta with cool water to stop cooking and toss with a drizzle of olive oil to prevent sticking; set aside.
- Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add walnuts, if using, and toss to coat. Cook, stirring occasionally, until walnuts are toasted and golden brown, 3 to 4 minutes. Using a slotted spoon or strainer, transfer the walnuts to a small bowl (leaving the oil behind) and season with salt; set aside.
- Add shallots and lemon to the oil and season with salt and pepper. Cook, stirring occasionally, until both the shallots and lemons are totally softened and have begun to caramelize, 5 to 8 minutes. Add capers and stir to coat in the oil, letting them sizzle a minute or two.
- Add zucchini and season with salt and pepper. (Do not be alarmed at the amount of zucchini in the skillet; it will cook down by about half.) Cook, stirring occasionally, until much of the water has evaporated from the zucchini and it has totally softened, become translucent and is beginning to brown at the edges, 10 to 15 minutes. (This mixture should be very flavorful and lightly saucy.)
- Remove pan from heat and add pasta, tossing to coat. (If your skillet is very full, you can always transfer everything to a large bowl and toss to coat there.) Season with salt and pepper.
- Transfer pasta to a large serving bowl and top with toasted walnuts, feta and herbs, finishing with a drizzle of olive oil.
PASTA WITH ZUCCHINI AND LEMON CAPER SAUCE
Once again--leftovers save the day. Leftover spaghetti, and some unused/leftover produce with no other reason to exist but to transcend the skillet.
Provided by blueberry_ricky
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cut the zucchini lengthwise into quarters, then crosswise into 1 inch chunks.
- Heat 1 Tbsp olive oil in skillet and add the zucchini.
- Sauté, tossing once or twice, for 2 minutes.
- Add a couple pinches of oregano, grind in some black pepper (a light dusting), and sauté for 1 minute longer.
- Add some kosher salt and sauté 1 minute then remove zucchini to a plate.
- Add the rest of the olive oil and sauté the garlic for a minute, or until it turns toasty color.
- Deglaze with the juice of 1 lemon and reduce by ~1/2-2/3.
- Add the stock or broth, and reduce by 1/2-2/3 again.
- Off heat, Add butter pinch of oregano, a couple grinds of pepper, and capers.
- Return to heat, add the zucchini back in and cook for 1 minute.
- Add pasta just to reheat.
- Grind in some more pepper.
- Serves 2 for a light lunch.
Nutrition Facts : Calories 327.4, Fat 8.2, SaturatedFat 4.2, Cholesterol 17.1, Sodium 540.4, Carbohydrate 56, Fiber 6.5, Sugar 3.5, Protein 11.9
LEMON-PIGNOLI ZUCCHINI PASTA
Transform curly orecchiette, vegetables and herbs into a fresh and flavorful pasta entrée.
Provided by By Brooke Lark
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
- Meanwhile, in large bowl, gently toss zucchini, tomatoes, lemon peel and juice, oil, salt and pepper.
- Add pasta to zucchini mixture; toss until well mixed. Add feta cheese and basil; toss again. Sprinkle with pine nuts. Serve immediately or refrigerate tightly covered up to 24 hours.
Nutrition Facts : Calories 540, Carbohydrate 63 g, Cholesterol 25 mg, Fat 3 1/2, Fiber 6 g, Protein 17 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 6 g, TransFat 0 g
ZUCCHINI LEMON PASTA
Steps:
- Heat oil and add garlic slices and saute for one minute. Add lemon zest and chili flakes and cook for one minute Add zucchini strips Cook for two minutes Add tomatoes and cook for one minute Add cooked linguine Add fresh basil and lemon juice and stir. Top with parmigiano
LEMON HERB CHICKEN WITH ZUCCHINI PASTA AND RICOTTA
A light yet flavorful dish. Perfect way to help use up your summer harvest.
Provided by Chef V
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h45m
Yield 4
Number Of Ingredients 16
Steps:
- Place chicken, garlic, lemon zest, chives, thyme, oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 cup olive oil in a resealable plastic bag; toss to coat chicken and refrigerate for 3 hours or up to overnight.
- Heat a large skillet over medium heat; cook and stir chicken with marinade until chicken is no longer pink at the center and juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from pan; set aside to keep warm.
- Drizzle about 1 teaspoon oil into the same skillet over medium-high heat; stir in zucchini and red pepper flakes and cook until zucchini is warm, about 3 minutes; season with salt and pepper. Stir ricotta cheese and basil into zucchini; cook until heated through, about 2 minutes.
- Return chicken to pan with zucchini mixture; stir to combine. Remove pan from heat, squeeze lemon juice over entire dish, and garnish with diced tomatoes.
Nutrition Facts : Calories 297.7 calories, Carbohydrate 11.4 g, Cholesterol 64.6 mg, Fat 16.8 g, Fiber 3.4 g, Protein 26.9 g, SaturatedFat 2.7 g, Sodium 410.1 mg, Sugar 5.6 g
Tips:
- Use a large skillet or Dutch oven: This will give the zucchini and pasta plenty of room to cook without overcrowding.
- Cook the zucchini in batches if necessary: If you have a lot of zucchini, cook it in batches so that it doesn't steam instead of sautéing.
- Don't overcook the zucchini: Zucchini is best when it is cooked just until tender-crisp. Overcooking will make it mushy.
- Add the lemon juice and zest at the end of cooking: This will help to preserve the bright flavor of the lemon.
- Serve immediately: Lemon zucchini pasta is best served immediately after it is cooked. The zucchini will start to lose its texture if it sits for too long.
Conclusion:
Lemon zucchini pasta is a quick, easy, and delicious weeknight meal. It's also a great way to use up summer zucchini. Fresh herbs and nutty Parmesan add a finishing touch of flavor to this simple but satisfying dish.
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