The Best Summer Pasta | Quick and Easy Zucchini Recipe
Вставка
- Опубліковано 2 чер 2020
- This light and fresh pasta with seared zucchini is the perfect summer pasta dish to make with all that in season zucchini! This recipe comes together really quick with pan-fried zucchini in olive oil, a bit of garlic, a bunch of fresh parsley, and Parmigiano Reggiano cheese. I hope you enjoy this Italian classic!
More 15-20 Minute Weekday Pasta Recipes:
• 15-20 Minute Max Weekd...
INGREDIENTS
▪1/2 pound linguine
▪4 small to medium zucchini - sliced into 1/4" rounds
▪5 cloves garlic - sliced
▪1/4 cup plus fresh parsley
▪1/2 cup Parmigiano Reggiano - grated
▪1/4 cup plus olive oil - for frying
▪1/4 cup extra virgin olive oil
▪salt/pepper to taste
▪reserve pasta water
Instructions:
1. Cook pasta to very al dente in salted water (2 tablespoons kosher salt per gallon of water).
2. Pan sear the zucchini rounds in a 1/4 cup of olive oil over medium heat (about 4 minutes per side or until well browned). Work in batches to not overcrowd the pan. Drain on paper towels and season zucchini rounds with salt and pepper.
3. To the same pan saute garlic for 2-3 minutes until lightly golden.
4. Add in two ladles of pasta water and cook for 2 more minutes.
5. Add in the al dente pasta and cook for 1-2 minutes to well coat the pasta with the garlic and oil.
6. Add a 1/2 teaspoon of black and pepper and salt to taste and mix around.
7. Finally, add in the zucchini and parsley and turn off the heat. Drizzle extra virgin olive on top and grate a lot of the Parmigiano Reggiano onto the pasta. Enjoy!
Note: If the pasta dries out just add a bit more reserved pasta water to loosen it up.
WEBSITE:
www.sipandfeast.com/
INSTAGRAM:
/ sipandfeast - Навчання та стиль
Zucchini linguine, you can do a slice or a dice😆. You’re like the Dr Seuss of Food. Looks amazing!
Lol. Thanks for the support!
Looks amazing! I was sure I could find a delicious, simple and quick recipe with Pasta and zucchini in your channel, and bingo 😊.Will definitely make it right now for the dinner. Thanks so much! Greetings from Spain!
love how you used the zucchini, great recipe
Thanks so much!
I fix this dish that I cut out of the newspaper 30 years ago. My recipe follows this recipe but I add sauteed country ham and use basil instead or parsley. Explosive flavors. YUM.
Sounds great with those additions!
Beautiful dish. I have some zucchini home now. I'm going to make this dish tomorrow. I always cook..many years. You cook great..loved the zucchini rolatini as well. Thx
Thanks for checking out the channel. Hope you enjoy it!
Just made this and it was delish! Tossed in some mushrooms too (just cause). Absolutely simple and delightful!
Glad you enjoyed it! Thanks for the comment.
My gosh it looked mouth-watering just like the other dishes I’ve seen in your videos. Definitely making this for lunch tomorrow. It’s quick and simple and I don’t have to spend too much time over the hot stove (it’s too hot here in Texas). I’m a Zucchini/Mushroom/Eggplant fan! Thank you for sharing this simple dish with us.
Just found the shop section on your website. Thanks!
Looks so good. This is tomorrow nights dinner. Nice and easy. Love all your recipe's
Thanks very much Nancy! Hope you enjoy it.
Soon as you started mentioning measurements for the zucchini size I was like "yeah this guy builds stuff".
Just delicious 🤤
Going to cook this tonight, do you think I could add a red chilli and lemon to this? Thanks and great videos as always.
What is the name of the good olive oil you drizzled? the video goes too fast for me to grab the name on the label.....Thanks
Hey there. The name of the oil is Frantoia Barbera. You can spend way more on other premium brands, but this one is really good for the price. Amazon sells if you can't find it in a local store.
@@SipandFeast Thanks...I went to Amazon but I will look for it at my grocery store
Hello chef, i tried this dish today, it was good, however the zucchini turned out soggy. I had roughly same thickness and generous oil but did wait until color was dark brown/reddish... Any suggestions for getting them crispy next time? Thanks...
Hey thanks. Getting the zucchini crisp will be difficult. If you wanted them very crisp you would probably need to batter and deep fry the pieces. My best advice is to leave half of the cooked zucchini on the side and place on top of the plated pasta at the end.