Indulge your taste buds with a delightful culinary journey featuring spaghetti intertwined with the vibrant flavors of fresh peas and delicate zucchini ribbons. This delectable symphony of flavors is sure to tantalize your senses and leave you craving more. Embark on a culinary adventure with three enticing variations of this dish, each offering a unique twist that caters to your palate's desires. From the classic simplicity of Spaghetti with Peas to the vibrant allure of Spaghetti with Peas and Zucchini Ribbons, and the delectable fusion of Spaghetti with Peas, Zucchini Ribbons, and Lemon-Herb Sauce, every recipe promises an unforgettable gastronomic experience.
Let's cook with our recipes!
ZUCCHINI RIBBON PASTA
Provided by Ellie Krieger
Categories main-dish
Time 40m
Yield 4 servings, serving size: 2 cups
Number Of Ingredients 12
Steps:
- In a large pasta pot, cook pasta "al dente", 1 or 2 minutes less than the package instructions call for. Drain.
- Meanwhile, slice off ends of zucchini and discard. Cut zucchini in half lengthwise. Using a mandoline, or carefully with a sharp knife, slice zucchini into very thin (about 1/8-inch) slices, trying to keep some skin on each piece for color. Stack slices and cut in half lengthwise. Reserve zucchini ribbons in a large bowl.
- In the pasta pot, heat the olive oil over low-medium heat. Add garlic and cook until soft and translucent but not browned, about 1 minute. Add zucchini ribbons and 1/4 cup chicken broth, raise heat to medium-high and cook until zucchini is still somewhat firm but just cooked, about 3 minutes. Return pasta to pot and add remaining chicken stock; cook for 2 to 3 minutes, until liquid has mostly absorbed into the pasta. Add 1/4 cup of the Parmesan, parsley, basil, red pepper flakes, black pepper and toss to combine. Season with salt, to taste. Serve garnished with additional parsley, basil and the remaining 2 tablespoons of cheese.
SPAGHETTI WITH PEAS, ZUCCHINI RIBBONS, AND GARLIC SHRIMP
This is a combination of 2 recipes from the April 2007 issue of Martha Stewart Living. Each can certainly stand on its own, but together, they are a fabulous meal. Add a salad, possibly some crusty garlicky bread, and dessert and it would be complete, company worthy meal that is actually very, very simple.
Provided by Ms B.
Categories Spaghetti
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For the Spaghetti with Peas and Zucchini Ribbons:.
- Bring a large pot of water to boil; add 1 teaspoon salt.
- Add peas and cook until tender, about 1 minute.
- Using a slotted spoon, transfer peas to a medium bowl; set aside.
- Add zucchini to pot and cook 30 seconds to 1 minute.
- Using a slotted spoon, transfer to bowl with peas.
- Put yogurt and basil into a large heatproof bowl; season with salt and pepper.
- Set bowl over the boiling water, and whisk until mixture is warm, about 1 minute.
- Remove from heat.
- Add peas and zucchini to bowl; set aside.
- Cook pasta in salted boiling water until al dente; drain.
- Add pasta to vegetables and sauce; toss to combine.
- Season with salt and pepper.
- Serve topped with cheese.
- For the Garlic Shrimp:.
- While the pasta cooks, heat oil in a large skillet over medium heat.
- Add garlic and red pepper flakes.
- Cook, stirring, until garlic is fragrant and golden, but not browned, about 30 seconds.
- Add shrimp; raise heat to medium-high, and cook, stirring often, until shrimp are opaque, 1 to 2 minutes.
- Add butter, stir to coat.
- Season with salt and pepper.
- Serve immediately along side Spaghetti with Peas and Zucchini Ribbons.
Nutrition Facts : Calories 252.1, Fat 10.9, SaturatedFat 4.4, Cholesterol 162.8, Sodium 694.4, Carbohydrate 15.9, Fiber 3.7, Sugar 8.9, Protein 22.9
SPAGHETTI WITH PEAS AND ZUCCHINI RIBBONS
This quick, colorful pasta showcases the season's first peas, zucchini, and basil.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil; add 1 teaspoon salt. Add peas, and cook until tender, 3 to 4 minutes for fresh peas and 1 minute for frozen. Using a slotted spoon, transfer peas to a medium bowl; set aside. Add zucchini to pot, and cook 30 seconds; using a slotted spoon, transfer to bowl with peas.
- Put yogurt and basil into a large, heatproof bowl; season with salt and pepper. Set bowl over the boiling water, and whisk until mixture is warm, about 1 minute. Remove from heat. Add peas and zucchini to bowl; set aside.
- Cook pasta in salted boiling water until al dente; drain. Add pasta to vegetables and sauce, and toss to combine. Season with salt and pepper. Serve topped with cheese.
LINGUINE WITH PANCETTA, PEAS, AND ZUCCHINI
Provided by Joseph Bastianich
Categories Pasta Low Fat Kid-Friendly Quick & Easy Dinner Lunch Healthy Low Cholesterol Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 12
Steps:
- 1. Bring a large pot of salted water to a boil for pasta. In a large skillet over medium heat, add the olive oil. When the oil is hot, add the pancetta and cook until the fat is rendered, about 4 minutes. Add the scallions and garlic and cook until the scallions are wilted, about 3 minutes.
- 2. Add the linguine to the boiling water. Once the pasta is cooking, add the peas and zucchini to the skillet and season with salt and red pepper flakes. Toss until the zucchini begin to wilt, about 2 minutes. Ladle in 1 cup pasta water and simmer and reduce by half while the pasta cooks.
- 3. When the pasta is al dente, remove it with a spider or small strainer and add directly to the sauce, along with the basil and parsley, reserving the pasta water. Toss to coat the pasta with the sauce, adding a splash of pasta water if the pasta seems dry. Remove the skillet from the heat, sprinkle with the grated Grana Padano, toss, and serve.
PEAS AND SPAGHETTI PIE
The peas in this yummy one-dish meal are tangled up in too many good ingredients, like sausage, ricotta, and swirls of spaghetti, to roll away.
Provided by Martha Stewart
Categories Beef Recipes
Yield Makes 1 nine-by-thirteen-inch casserole
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Generously butter a 9-by-13-inch baking dish, and set aside. Bring a large pot of water to a boil; add salt and spaghetti. Cook according to package directions until pasta is al dente. Transfer to a colander, and drain.
- Meanwhile, heat oil in a large saute pan over medium heat. Add onion; cook, stirring occasionally, until it is translucent, about 5 minutes. Add sausage, and cook, stirring frequently, until sausage is browned and cooked through, 5 to 10 minutes. Remove from heat; transfer mixture to a large bowl, reserving saute pan.
- Add peas and the cooked spaghetti to sausage mixture. Pour heavy cream into reserved saute pan; deglaze pan over medium-high heat by stirring up any browned bits from bottom of pan with a wooden spoon. Remove from heat, and stir cream into spaghetti mixture.
- In another large bowl, whisk together eggs and ricotta cheese; season with salt and pepper. Stir egg mixture into spaghetti mixture, and transfer to prepared baking dish. Place in oven, and bake until top is lightly browned and center is set, about 45 minutes. Remove from oven, and let rest a few minutes. Cut into squares, and serve.
RICOTTA AND ZUCCHINI CANNELLONI
This simple weeknight dish relies on zucchini ribbons instead of noodles and a zippy ricotta-pea filling for a gluten-free take on the traditional baked pasta.
Provided by Donna Hay
Categories HarperCollins HarperCollins Dinner Small Plates Kid-Friendly Wheat/Gluten-Free Pasta Zucchini Ricotta Bake Spinach Tomato Vegetarian Mozzarella
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C (350°F).
- Place the peas in a colander and rinse them under hot running water to thaw. Drain well and place in a big bowl. Using a fork or potato masher, roughly mash the peas. Crack the eggs on top and add the ricotta, spinach, mint, lemon rind, salt and pepper. Mix well with a spatula.
- Place 1 heaped tablespoon of the pea mixture at one end of each slice of zucchini. Roll up the slices to enclose the filling.
- Pour the puree into a 22cm x 30cm (2-litre-capacity) baking dish. Nestle the zucchini rolls into the dish so they fit snugly. Sprinkle with the mozzarella and bake for 30 minutes or until golden and cooked through. Wear your oven gloves to take the dish from the oven and allow to cool a little, before spooning onto serving plates.
Tips:
- Use high-quality ingredients: Fresh vegetables, flavorful cheese, and a good-quality olive oil will make all the difference in this dish.
- Cook the zucchini ribbons al dente: You want them to be tender but still have a bit of a bite to them.
- Don't overcrowd the pan: When cooking the zucchini ribbons, don't overcrowd the pan or they will steam instead of sautéing.
- Season to taste: Be sure to taste the dish before serving and adjust the seasonings as needed.
- Serve immediately: This dish is best served hot, so don't let it sit for too long before serving.
Conclusion:
With its vibrant colors and flavors, this spaghetti with peas and zucchini ribbons is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to get your kids to eat their vegetables! So next time you're looking for a quick and healthy pasta dish, give this recipe a try. You won't be disappointed.
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