Best 6 Zucchini Pasta With Sungold Tomatoes Corn And Sunflower Seeds Recipes

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Zucchini pasta is a delicious and healthy alternative to traditional pasta. It is made with zucchini noodles, which are spiralized zucchini that resemble spaghetti. Zucchini pasta is low in calories and carbohydrates, and it is a good source of vitamins, minerals, and antioxidants. This article provides three delicious recipes for zucchini pasta, each with unique flavors and ingredients.

The first recipe is for a simple and refreshing zucchini pasta with Sungold tomatoes, corn, and sunflower seeds. This dish is perfect for a light lunch or dinner, and it is packed with vitamins and minerals. The second recipe is for a more flavorful and hearty zucchini pasta with roasted vegetables and feta cheese. This dish is perfect for a satisfying meal, and it is a good source of protein and fiber. The third recipe is for a creamy and decadent zucchini pasta with avocado pesto and pine nuts. This dish is perfect for a special occasion, and it is sure to impress your guests. All three recipes are easy to make and can be tailored to your own taste preferences. Whether you are looking for a light and healthy meal or a more flavorful and satisfying dish, you are sure to find a zucchini pasta recipe in this article that you will enjoy.

Here are our top 6 tried and tested recipes!

SUNGOLD TOMATO CAMPANELLE



Sungold Tomato Campanelle image

Provided by Giada De Laurentiis

Categories     side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 8

1 1/2 teaspoons kosher salt, plus more for pasta water
1 pound campanelle pasta
1/4 cup olive oil, plus more to finish
2 cloves garlic, smashed and peeled
27 ounces (about 4 cups) sungold or cherry tomatoes, halved
1 cup freshly grated Parmesan, plus more to finish
1 cup freshly grated Pecorino Toscano cheese, or other mild sheep's milk cheese
1 cup chopped basil

Steps:

  • Bring a large pot of water to a boil over medium-high heat. Season well with salt. Add the pasta and cook for 3 minutes less than package directions, about 5 minutes. Drain well, reserving 1/2 cup of the pasta water.
  • Meanwhile, heat a large skillet over medium-high heat. Add the oil and garlic and cook until the garlic is fragrant and just beginning to brown. Add the tomatoes and the salt and cook, stirring often, until the tomatoes are just beginning to break down and release their juices, about 3 minutes. Add the pasta to the tomatoes and sprinkle with the Parmesan. Toss well to coat the pasta in the tomatoes. Sprinkle in the pecorino and basil and toss one more time to combine. Loosen the sauce with the reserved pasta water if needed. Serve with a drizzle of olive oil and more Parmesan if desired.

ZUCCHINI PASTA WITH SUNGOLD TOMATOES, CORN AND SUNFLOWER SEEDS



Zucchini Pasta with Sungold Tomatoes, Corn and Sunflower Seeds image

Making zucchini pasta is simple, but there are some rules to keep in mind. Green or yellow gold bar zucchini are better to use than the yellow, pear-shaped variety. Zucchinis are firmer skinned and more cylindrical than other squashes, which works well in a mandoline. Be sure to squeeze out as much water as possible with a cheesecloth or kitchen towel or the zucchinis will leach a puddle of water onto the serving plate after salting. To dress the pasta, a combination of olive oil, lemon juice and basil leaves works just as well. This dish is served with Sungold tomatoes and corn to add sweetness, and sunflower seeds for crunch.

Provided by Jeff Schwarz And Greg Kessler

Categories     quick, main course, side dish

Time 20m

Yield 4 Servings

Number Of Ingredients 9

4 medium zucchinis, cut into 3-inch cylinders
1 cup cherry tomatoes (preferably Sungold), halved
Kernels from 1 ear of corn
1/3 cup raw sunflower seeds
1 pound cooked lobster (optional)
1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice
1 cup basil leaves
Salt to taste

Steps:

  • Place one zucchini cylinder in a spiral mandoline, and firmly hold the mandoline in place while spinning the zucchini through the blade. Repeat with the remaining zucchini pieces.
  • Wrap the zucchini ribbons in cheesecloth and squeeze out any excess water. Discard the water, and place the dry zucchini ribbons in a large bowl.
  • Add the tomatoes, corn and sunflower seeds to the zucchini.
  • If using lobster, dice the meat into 1-inch chunks, reserving some claws for garnish, and add it to the bowl.
  • Mix in the olive oil, lemon juice and most of the basil leaves.
  • Add salt to taste, garnish with the remaining basil leaves and the lobster claws if using, and serve.

PASTA WITH CORN, ZUCCHINI AND TOMATOES



Pasta With Corn, Zucchini And Tomatoes image

The two things I love most about this dish of summer vegetables and pasta are the crunch of the corn against the tenderness of the pasta and the fact that I cannot seem to settle on a combination of flavorings that I think is best. Chile powder, a little bit of cayenne, perhaps some cilantro are all excellent choices. But with pasta this seems too heretical even for a culinary atheist like me, so I usually go in a tamer direction: a suspicion of garlic with some fresh tarragon or basil. It is flexible not only in its flavorings but in its ingredients. You can use onions, garlic or shallots, singly or in combination; add string beans (or even fresh limas) to the mix; substitute eggplant for the zucchini. Think of it as a delicious mélange of whatever is on hand.

Provided by Mark Bittman

Categories     easy, quick, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Salt and pepper
3 tablespoons extra virgin olive oil, or 2 tablespoons oil and 1 tablespoon butter
1 cup corn kernels (from 2 or 3 ears)
1 cup diced zucchini or summer squash (from 2 or 3 small vegetables)
1 medium onion or 3 or 4 shallots, diced
1/4 teaspoon minced garlic, optional
1 or 2 sprigs tarragon
4 plum or 2 large tomatoes, diced
1 pound cut pasta, like penne

Steps:

  • Set a large pot of water to boil and salt it. Put 2 tablespoons oil in a large skillet over medium-high heat and add corn. Cook, stirring occasionally, until corn begins to brown. Add zucchini and some salt and pepper. Cook, stirring occasionally, until zucchini begins to brown.
  • Add onion or shallots and garlic if you are using it. Cook, stirring occasionally, until onion softens, about 5 minutes. Add tarragon and cook for 30 seconds, then tomatoes. Put pasta in boiling water and cook until tender but not mushy, 10 to 15 minutes.
  • While pasta cooks continue to cook sauce, reducing heat when tomatoes begin to break down. If sauce dries out (with plum tomatoes, this is likely), add some pasta cooking water, about 1/2 cup at a time. When pasta is done, drain it, toss with sauce and remaining oil or butter, and serve immediately.

Nutrition Facts : @context http, Calories 615, UnsaturatedFat 11 grams, Carbohydrate 101 grams, Fat 16 grams, Fiber 7 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 661 milligrams, Sugar 8 grams, TransFat 0 grams

ZUCCHINI PASTA



Zucchini Pasta image

Zucchini, not pasta, is the star of the show in this easy weeknight dish from Mark Bittman. Six zucchinis, two tomatoes and one onion for a half pound of pasta make this a vegetable-rich tangle that makes worthy use of your farmers' market haul.

Provided by Mark Bittman

Categories     pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

Salt and pepper
1/4 cup extra virgin olive oil
5 or 6 medium zucchini, rinsed, trimmed and cut into ribbons or coins
1 large onion, chopped
2 or 3 sprigs thyme
2 tomatoes, in wedges or roughly chopped, with their juice
1/2 pound cut pasta, like ziti or penne
Freshly grated Parmesan or freshly chopped parsley for garnish.

Steps:

  • Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add zucchini, onion and thyme, and cook, stirring occasionally. Add salt and pepper and adjust heat so onion and zucchini release their liquid without browning. Cook for about 20 minutes, or until very tender.
  • Add tomatoes and their liquid to zucchini and raise heat a bit so mixture bubbles. Cook pasta until it is nearly but not quite tender. If sauce threatens to dry out, add a little pasta cooking water.
  • Drain pasta and finish cooking it in sauce. Serve, garnished with parsley or Parmesan.

Nutrition Facts : @context http, Calories 407, UnsaturatedFat 12 grams, Carbohydrate 58 grams, Fat 15 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 1028 milligrams, Sugar 11 grams

ZUCCHINI PASTA



Zucchini Pasta image

Pasta with zucchini in a garlicky sauce. Serve with crusty bread and a chilled white wine, if desired.

Provided by ELLENC

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 8

Number Of Ingredients 8

1 pound rotini pasta
5 small zucchini, sliced
⅓ cup olive oil
4 cloves garlic, minced
1 pinch crushed red pepper flakes
⅓ cup chopped fresh parsley
salt and pepper to taste
½ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and reserve.
  • Fill a medium sauce pan with lightly salted water. Add zucchini and bring to a boil; boil for 10 minutes or until tender.
  • In a large skillet, saute garlic in oil and hot pepper flakes. Add drained zucchini and parsley, then mix all together and simmer for 5 to 10 minutes. Toss with pasta; then add cheese and salt and pepper to taste, and serve.

Nutrition Facts : Calories 319.8 calories, Carbohydrate 44.7 g, Cholesterol 4.4 mg, Fat 11.9 g, Fiber 2.9 g, Protein 10.5 g, SaturatedFat 2.4 g, Sodium 88.6 mg, Sugar 3.3 g

ZUCCHINI PASTA



Zucchini Pasta image

The taste of this rich and creamy zucchini pasta dish will have people convinced it's not low-fat, but it is! Garlicky and fresh-flavored, this will be a hit. -Maria Regakis, Saugus, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 8

8 ounces uncooked linguine
4 cups coarsely shredded zucchini (about 3 medium)
4 teaspoons olive oil
2 garlic cloves, thinly sliced
1/4 cup fat-free plain yogurt
3/4 cup shredded reduced-fat cheddar cheese
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook linguine according to package directions. In a sieve or colander, drain the zucchini, squeezing to remove excess liquid. Pat dry. , In a large nonstick skillet, saute zucchini in oil for 2 minutes. Add garlic; saute 1-2 minutes longer or until zucchini is tender. Transfer to a large bowl. Add the yogurt, cheese, salt and pepper. Drain linguine; add to zucchini mixture and toss to coat.

Nutrition Facts : Calories 219 calories, Fat 7g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 395mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic exchanges

Tips:

  • Choose the right zucchini: Look for medium-sized zucchini that are firm and heavy for their size. Avoid zucchini that are too large or have blemishes.
  • Use a sharp spiralizer: A sharp spiralizer will create even, spiralized zucchini noodles. If you don't have a spiralizer, you can use a julienne peeler to create thin zucchini strips.
  • Cook the zucchini noodles briefly: Zucchini noodles only need to be cooked for a few minutes, or they will become mushy. Cook them over high heat in a large skillet or wok with a little olive oil, until they are just tender.
  • Add your favorite toppings: Zucchini noodles can be topped with a variety of ingredients, such as grilled chicken, shrimp, tofu, vegetables, or cheese. Get creative and make a dish that you enjoy!

Conclusion:

Zucchini pasta with sungold tomatoes, corn, and sunflower seeds is a delicious and healthy summer meal. It's easy to make and can be tailored to your own preferences. Whether you're looking for a quick weeknight dinner or a light and refreshing lunch, this recipe is sure to please. So next time you're looking for a new way to enjoy zucchini, give this recipe a try!

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