Oct 25, 2016 - This Pin was discovered by Jen Hartnett. Discover (and save!) your own Pins on Pinterest. Fall Zucchette Pasta Sometimes Trader Joe’s comes out with products that are PRETTY. But pretty doesn’t always equate to YUMMY. Well, this Autumnal Butternut Squash Pasta was pretty in the bag, so I decided to cook some up and see if it was also delicious. 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. Zucchini 'pasta' as seen in San Francisco, California, on May 18, 2011. Food styled by Sophie Brickman. Craig Lee/Special to The Chronicle.

1. Zucchette Pasta
2. Pumpkin Zucchetti Pasta Recipes
3. Zucchette Pasta Salad
4. Zucchette Pasta Whole Foods

Parmesan and Garlic Pasta with Zucchini – light, delicious, Summer recipe. I used regular spaghetti pasta, cooked sliced zucchini in olive oil and garlic and then combined cooked pasta with garlic zucchini and lots of shredded Parmesan cheese!

Zucchini has been on my mind lately, mainly because a huge zucchini has been sitting in my fridge for quite some time begging to be used and not wasted. The zucchini was really huge, similar in size to this jumbo zucchini (scroll down and you’ll see the zucchini on her head 🙂 ). I wanted to take some funny pictures with it too, but instead I’ve made this delicious Pasta with Parmesan and Garlic Zucchini:

Ingredients you need for this parmesan zucchini pasta

• olive oil
• 4 zucchinis or 1 very large zucchini, sliced
• garlic cloves, minced
• spaghetti (for gluten free version, use brown rice pasta spaghetti style)
• salt and pepper
• freshly shredded Parmesan cheese

How to make pasta with zucchini

1. Heat olive oil in a large skillet on medium-high heat.
2. Add sliced zucchini and minced garlic and saute uncovered for about 5-7 minutes, until zucchini softens and browns. Midway through cooking, season with salt.
3. Note: Depending on the size of your skillet, you might have to cook zucchini in 2 separate batches to avoid overcrowding. Overcrowding will result in zucchini steaming in its own juices instead of nicely browning.
4. Cook pasta according to pasta instructions. Drain and rinse with cold water (to stop pasta from cooking – this is especially important for gluten free pasta).
5. Add cooked pasta into the skillet with zucchini and garlic, on low heat.
6. Add freshly shredded Parmesan cheese into the skillet and stir pasta on low heat to melt the cheese.
7. Season with just the right amount of salt and pepper, to taste.

Below are some step-by-step photos showing major steps to make this pasta with zucchini:

I’ve used gluten-free brown rice spaghetti pasta for this recipe, but, of course, you can use regular spaghetti, too. This pasta with zucchini was a very tasty (and healthy) Saturday dinner.

Related Pasta Recipes with Zucchini

Pasta with Parmesan and Garlic Zucchini - light, delicious, Summer recipe. I use regular spaghetti pasta, cook sliced zucchini in olive oil and garlic and then combined cooked pasta with garlic zucchini and lots of shredded Parmesan cheese!

• 3tablespoonsolive oil
• 4zucchinismedium, sliced
• 4garlic cloves, minced
• 8ouncesspaghetti(for gluten free version, use brown rice pasta spaghetti style)
• salt and pepper
• 1cupParmesan cheese, freshly shredded

1. Heat olive oil in a large skillet on medium-high heat. Add sliced zucchini and minced garlic and saute for about 5-7 minutes, occasionally stirring, until zucchini softens and browns a bit, uncovered. Midway through cooking, season with salt.

2. Note: Depending on the size of your skillet, you might have to cook zucchini in 2 separate batches.
   

3. Cook pasta according to pasta instructions. Drain and rinse with cold water (to stop pasta from cooking).

4. Add cooked pasta into the skillet with zucchini and garlic, on low heat.

5. Add freshly shredded Parmesan cheese into the skillet and stir pasta on low heat to melt the cheese. Add salt and pepper, to taste.

Last June my I shared some of my kids favorite recipes with Weekend Knack. Most of the recipes were already featured on the blog but I have never come around sharing my recipe for zucchetti bolognese.

I make a very big batch of this pasta sause so I have some extra portions to freeze, but I will give you the recipe I use for our family of 4. The great thing about this sauce is all the hidden vegetables. Hà!

The kids eat this sauce with regular spaghetti, penne or even with quinoa sometimes. Once in a while I get them to eat it with zucchetti for a healthy alternative. Since my husband can’t eat gluten I regularly swap his gluten free pasta for zucchetti. Zucchetti are very easy to prepare and you can eat them raw or you can sear them for a bit in some olive oil until they are tender. We prefer to eat them this way since I am not a big fan of raw zucchini. You can use a special chopper or a spiralizer or you can start slicing very thin spaghetti like pieces. Either way is fine.

For the bolognese sauce the secret lies in the simmering. If you can prepare your sauce one day ahead.

Zucchette Pasta

• 1 zucchini or courgette
• 1 clove of garlic
• 1/ half fennel
• 1 red onion
• 2 celery branches
• 1 carrot
• 1 can of peeled tomatoes
• 500 gr of grounded veal (or 50 - 50 beef and veal)
• olive oil
• pepper and salt
• 1 bay leaf
• fresh or dried herbs (optional) such ar oregano, thyme, basil or spaghetti spices

1. Start by chopping up all your veggies but keep them seperate.
2. Put a large pot on your stove and heat some olive oil. Add the onion and garlic and let them simmer for about 2 minutes.
3. Add the rest of the veggies except the tomatoes.
4. Let this simmer for about 15 minutes until tender. If necessary you can add some stock or water.
5. Pour this mixture in your blender and let this cool for at least 10 minutes before blending smoothly. If necessary add some water or stock.
6. In the meanwhile add some extra olive oil to your pan and start baking the meat. Use a fork to separate the meat and let it bake evenly until brown.
7. Add the blended veggie mix and mix this with a fork or wooden spoon. Add the chopped tomatoes and an extra can of water (just fill up the can of the tomatoes with filtered water).
8. Add the bay leaf and extra spices. I prefer dried oregano, thyme and some fresh basil.
9. Put the cover on and let this simmer on a very low heat for at least one hour.
10. Enjoy!

Pumpkin Zucchetti Pasta Recipes

Zucchette Pasta Salad

Zucchette Pasta Whole Foods