Category: pasta

Vegetarian Spaghetti and Zucchini Pesto Recipe

June 4, 2022

Vegetarian Spaghetti-Zucchini-Pesto Recipe

Meatless Recipe Made With Nuts and Parmesan Cheese
INGREDIENTS
  • Olive oil to coat skillet
  • 4 medium zucchini, chopped (about 8 cups)
  • reserve several sliced zucchini rounds for topping
  • 12 ounces spaghetti
  • 2 cups tightly packed any one of these fresh greens: basil, spinach, arugula or mint
  • 1 garlic clove, minced
  • 2 tablespoons walnuts, pine nuts, almonds or other preferred nuts
  • 2 tablespoons vegetable broth and 1 to 2 tablespoons vegetable broth as needed
  • 1 1/2 tablespoons olive oil, or other cooking oil as preferred
  • 1 1/2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
INSTRUCTIONS
  • Oil a large skillet with olive oil.
  • Saute the zucchini over medium-high heat for 10 to 12 minutes, or until tender. Set aside.
  • Prepare the spaghetti. When done, drain and set aside. Save 1/4 cup of the pasta water.
  • In a food processor or blender, process basil, garlic, walnuts, 2 tablespoons broth, oil, Parmesan, salt, pepper, and 2 cups zucchini for 1 minute, or until well blended. Add 1/2 tablespoon broth for a thinner consistency. Process for 30 seconds. Repeat until the desired consistency.
  • In a large bowl, stir together the pasta, and zucchini mixture, and 1 tablespoon saved pasta water. Add the remaining pasta water, one tablespoon at a time until reaching the preferred consistency.
  • Top with the remaining zucchini rounds.
  • Olive oil to coat skillet
  • 4 medium zucchini, chopped (about 8 cups)
  • reserve several sliced zucchini rounds for topping
  • 12 ounces spaghetti
  • 2 cups tightly packed any one of these fresh greens: basil, spinach, arugula or mint
  • 1 garlic clove, minced
  • 2 tablespoons walnuts, pine nuts, almonds or other preferred nuts
  • 2 tablespoons vegetable broth and 1 to 2 tablespoons vegetable broth as needed
  • 1 1/2 tablespoons olive oil, or other cooking oil as preferred
  • 1 1/2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Recipe yields about 6 servings
Traditional pesto is a sauce of crushed basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil, typically served with pasta.

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Tuscan Style Pasta Recipe

March 16, 2022
INGREDIENTS
  • 2 Tablespoons Olive Oil
  • 1 Cup Sliced Onion
  • 1 Tablespoon Minced Garlic
  • 1/2 Teaspoon Crushed Red Pepper Flakes
  • 1-1/2 Cups Vegetable Broth
  • 12 Cups Fresh Kale Cut Into 1 Inch Pieces (about 2-1/2 pounds).
  • 1-1/4 Cups Diced Fresh Tomatoes (substitute 14.5 Ounce Can Tomatoes)
  • 3/4 Teaspoon Salt
  • 1-1/2 Cups Cooked Cannellini Beans Drained and Rinsed
  • 1 Pound Package Any Style Pasta
  • 3/4 Cups Pitted, Chopped Black Olives
  • 1/4 Cup Grated Parmesan Cheese
  • Salt & Pepper to taste
INSTRUCTIONS
  • Prepare pasta.  Drain water.  Add some oil to pasta to prevent sticking.   Cover and set aside.
  • Heat oil in skillet over medium to high heat. Sauté onion in oil 5 minutes, or until softened. Stir in garlic and red pepper flakes.
  • Add 6 cups kale, and cook 2 minutes, or until wilted, tossing occasionally. Add remaining kale, tomatoes, vegetable broth, and salt. Cover, and bring to a boil. Reduce heat to medium, and simmer 15 minutes, or until soupy.  Toss occasionally.
  • Stir in beans and olives.
  • Add cooked pasta to the kale mixture. Cook 2 minutes over medium heat, or until pasta absorbs most of the liquid. Sprinkle with parmesan cheese.  Season with salt and pepper to taste.