Best 7 Spaghetti With Summer Squash And Peppers Recipes

SUMMER SQUASH PASTA WITH ROASTED RED PEPPER SAUCE RECIPE BY TASTY

Steps:

• Heat oven to 500°F (260°C).
• Spiralize the yellow squash and zucchinis into a large bowl.
• Bring a large skillet over medium heat and add olive oil.
• Sauté shallots and garlic until golden brown and soft, about 2-3 minutes. Season with salt and pepper and stir. Remove from heat and set aside.
• Quarter and deseed the red bell peppers and arrange onto a parchment paper-lined baking sheet.
• Roast the red peppers until black and charred bits appear, about 25-30 minutes.
• Carefully remove the red peppers from the oven and remove the charred black bits.
• Transfer the roasted peppers to a blender and add salt, pepper, cornstarch, red pepper flakes, sautéed shallot and garlic, and milk. Blend on high speed until creamy. Set aside.
• Heat a large skillet over medium heat.
• Pour the pepper sauce in the skillet to thicken and simmer, about 2-3 minutes. Reduce heat to low and continue simmering.
• Add the spiralized veggies and stir to coat, cooking for 2-3 minutes.
• Add basil and stir, 2-3 minutes.
• Serve with red pepper flakes and basil.
• Enjoy!

SUMMER SQUASH PASTA PRIMAVERA

Steps:

• In a large skillet, saute onion and green pepper in oil until crisp-tender. Add the zucchini, yellow squash and mushrooms; saute for 1 minute. Add tomatoes and basil. Bring to a boil; reduce heat. Cover and simmer for 8-10 minutes or until vegetables are tender. Toss with pasta; sprinkle with cheese if desired.

SPAGHETTI WITH ZUCCHINI AND TOMATOES

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Combine the zucchini, yellow squash, tomatoes, fennel, onion, garlic and oregano in a large bowl. Add the olive oil, red pepper flakes and a pinch each of salt and pepper and give it a good toss. Dump that out onto 2 baking sheets and spread it out evenly. Roast until the squash and other vegetables begin to caramelize, 15 to 25 minutes. Scrape the vegetables into a large bowl and cover with a plate to keep warm.
• The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook until al dente, 8 to 9 minutes, then drain.
• Toss the spaghetti with the vegetable mixture. Squeeze the lemon juice over the top and toss together. Divide among bowls. Garnish with parmesan, if desired.

SPAGHETTI SQUASH WITH SWEET PEPPERS

Steps:

• Cut squash in half lengthwise; discard seeds. Place squash cut side down in a microwave-safe dish or plate. Microwave, uncovered, on high for 10-12 minutes or until tender. Cool., In a large nonstick skillet, saute the peppers, mushrooms and onion in oil until tender. Add tomatoes and garlic; saute 4-5 minutes longer. Add the broth and salt; simmer, uncovered, for 3-4 minutes., When squash is cool enough to handle, use a fork to separate strands. Place squash on a serving platter or individual plates; top with the pepper mixture. Sprinkle with Parmesan cheese.

SPAGHETTI WITH SUMMER SQUASH AND TOMATOES

Steps:

• Bring a large pot of salted water to a boil over high heat for the spaghetti.
• Preheat the oven to 400 degrees F.
• Combine the squashes, tomatoes, onion, garlic, and oregano in a large bowl. Add the olive oil, sprinkle with salt and pepper, and give it all a good toss. Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized. Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm.
• The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook for 8 to 9 minutes, until al dente.
• To finish, scoop out about 1/4 cup of the pasta cooking water, drain the pasta, and toss gently with the roasted vegetables and Grilled Shrimp. Add the pasta water if needed.

SPAGHETTI WITH SUMMER SQUASH AND PEPPERS

Steps:

• In a blender or food processor, process the bread to make fine crumbs.
• In a large nonstick frying pan, heat 1 1/2 teaspoon olive oil over medium heat. Add the sliced garlic and sauté until lightly golden, about 1 minute. Stir in the bread crumbs and cook until lightly browned and crunchy, 3-4 minutes.
• Transfer to a bowl and stir in the walnuts, parsley, and 1/2 teaspoon the salt: set aside.
• Add the remaining 2 tablespoons oil to the pan and heat over medium heat.
• Add the yellow squash, zucchini, and carrot and sauté until the vegetables are tender-crisp, about 5 minutes. Transfer to a plate and keep warm.
• Add the bell peppers to the pan and sauté until they begin to soften, about 2 minutes. Stir in the remaining 1/2 teaspoon salt and the pepper. Return the squash mixture to the pan and toss to mix. Set aside and keep warm.
• Fill a large pot three-fourths full with water and bring to a boil. Add the spaghetti and cook until al dente, 10-12 minutes, or according to package directions. Drain the pasta thoroughly.
• In a warmed shallow serving bowl, combine the spaghetti, vegetables, and bread crumb mixture. Toss gently to mix.
• Serve immediately. This dish does not reheat well.

PASTA WITH PEPPERS, SQUASH, AND TOMATOES

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
• Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add sausage and cook, breaking apart with a slotted spoon, until cooked through, about 6 minutes. With slotted spoon, transfer sausage to a bowl.
• Add 1 tablespoon oil and bell pepper to skillet and cook, stirring occasionally, until browned in spots, 6 minutes. Add squash and half the tomatoes; cook 1 minute. Add 1/4 cup pasta water and cook until tomatoes soften, 4 minutes. Return sausage to pan and add remaining tomatoes. Season with red-pepper flakes. Cook until sausage is warmed through and juices thicken slightly, about 2 minutes. Toss with pasta; if necessary, add remaining pasta water to create a light sauce that coats pasta. Serve with Pecorino Romano.